From the recipe collection
Langkawas Sinamak
Cane vinegar infused with fragrant langkawas rhizome, garlic, peppercorns, and chile for an aromatic regional sawsawan.
- Prep time
- 20 min plus 3 days
- Cook time
- 5 min
- Yield
- 2 cups
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Scrub the langkawas thoroughly, trim damaged areas, and slice with a clean knife. Do not substitute unidentified wild rhizomes.
- Put vinegar, salt, and sugar in a non-reactive saucepan and bring just to a boil, stirring until dissolved.
- Place langkawas, garlic, chiles, and peppercorns in a freshly washed heatproof jar.
- Pour the hot vinegar over the aromatics, leaving a small headspace and ensuring everything is submerged.
- Cool uncovered until lukewarm, then cap and refrigerate.
- Infuse for 3 days, shaking gently once daily. Taste after day 3 and strain at day 7 if the langkawas becomes too assertive.
- Use as a dipping vinegar for grilled seafood or meat and keep refrigerated for up to one month.