Learning new things and sharing this with you is my pleasure. Thank you for your support and I am so glad to be here when I am not busy with my school works.
Today, I would like to share how to have a perfect taste of Sinamak. It is a sour sauce with all the spices mixed with it. We used it in our fish paksiw or dipping any dry foods just like a soy sauce. The difference is, the main ingredient is white vinegar. It is best when we have white coconut wine. But today we used white venigar from the market. It is not only the vinegar, but fresh hot chili is also the most important ingredient and all of these are my harvest.
Tiny chilies are ready for harvest when it turns out red.
some people love to use it when it is still green.
The indigenous people have this in the kitchen all the time. They are mostly prepared and preserved in a gallon. The longer it stays, the best taste is added every day. Remember, most of them have no refrigerator.
INGREDIENTS:
- 1/2 gallon of venigar
- onions
- garlic
- ginger
- lemongrass
- native hot chili
- salt
- black pepper
How to prepare the mixture?
Clean all the spices one by one and slice. Be sure to remove excess water before mixing with the venigar.
The colorful ingredients on the plate.
So easy procedure and processing. It will last for how many days and months.
About the Plant
I planted this chili since the day I arrived here for the first time. Until now, it gives me more harvest every day. I planted more and many people benefit from its usefulness.
Taking this like hypertension capsule
One of our cousins who works in Saudi Arabia was working as a nurse. He informed my father to take 5 pieces every day to maintain the flow of my father's blood. You have to swallow the five pieces and do not chew them.
Thank you for reading my post.More interesting sustainable foods and rural area lifestyles coming soon.
Rainbow showed up in the sky in a foggy day
This is the latest picture of the mountain where I live and work for 15 years.
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