And since that remark, the cook, May thought why not use it to make our own sinámak? After all, we just have to add market-bought báwang at sibúyas (garlic and onion) to our own home-grown síling labúyo (chili pepper, below left), lúya (ginger, below right), and pamintáng buô (peppercorn).
Sinámak, as you can see is a wicked concoction of a dipping sauce for any dish you want to add some kick to. It works best for inasál na manók (grilled chicken) or iníhaw na pusît (grilled squid), fried lumpiâ, or any deep fried, crisp fish.
|Chili Pepper/Siling Labuyo|
A variation is to add some tóyo (soy sauce) to add flavor to some real killer bagnět (deep-fried pork, below). Just don't forget the Lipitor!