LATOK KALAN-AN

STEAMED SUAJE, FRIED DANGGIT AND FRIED SINAMAK | LATOK KALAN-AN by BacolodSpice

Our romance with the pork we set aside for a while.

It’s a weekend and what better time to cook, eat and de-stress.

Here are two recipes that are simple to cook. Fire the stove and forget… until they are cooked, of course.

First up would be steamed suaje – large, succulent shrimps cooked in moist heat.

The first two recipes were cooked by NegrosSugar.

STEAMED SUAJE | Large, succulent shrimps cooked in moist heat | A recipe that's so easy to make | Photo by Julius D. Mariveles

Steamed suaje

Let’s call in the ingredients.

1 kilo suajue

Salt

How to do it.

Clean the shrimps. If I were to do it, that would mean cutting off the antenna. NegrosSugar just left them on, however.

Put in a steamer, salt and steam, of course, until cooked.

Very simple to know when cooked, if the shrimps turn red, then that’s it.

Fried danggit

Next would be the bat-shaped dried fish.

Very simple dish, again.

Danggit is rabbit fish that is reputed to be the queen of fishes in Cebu City because it is the most abundant, in dried form, in the markets.

Most delectable when fried.

Just buy half a kilo and fry a few of those depending on how many you and your cohorts can eat.

These two dishes would be best served with a dip.

So next would be

FRIED SINAMAK.

Sinamak is spiced vinegar that is most popular in Bacolod City and Iloilo as a dip for almost anything.

Bisan ano lang, sinamak ang sawsawan” or you can dip anything in sinamak.

The iconic container of sinamak is the lapad or the rhum bottle. It is filled with ginger, garlic, green and red chilis and langkawas.

The chili that imparts the greatest bite is known as kutitot. It is the small one. The long ones are known as paitan.

When the chilis and its cohorts are snug inside the bottle, vinegar is added.

And it is at this point that I will daresay that there is no substitute for pure, coconut vinegar with balok – the powder from nipa that imparts the orange-y color to the vinegar.

Now that the background on sinamak

Fried sinamak, on the other hand, is like the chili-garlic sauce found in Chinese restaurants.

FRIED SINAMAK

Here is how I did it.

Get some paitan chilis, about a cup of it, three large ginger cloves, three onions and ginger roughly the size of two thumbs will do.

Put on some glasses if you don’t want to get teary-eyed all over the kitchen because there’ll be onion chopping action in the first part.

Chop the onions, garlic, ginger and chilis finely.

Heat about half a cup of oil – canola is best – in a pan.

Add the chilis and ginger first – this is because garlic and onion tend to cook faster.

When the chilis and ginger appear to be half-cooked, add the chili and the onions and continue cooking until the garlic is cooked just right meaning it looks almost brown.

The biggest mistake here is to overcook the garlic because that would mean calling in the cats to eat the stuff. Not good.

We don’t say “bon appétit” like the French, we say manamit nga pagkaon!

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About Hannah|JuliusMariveles

English instructor and broadcast journalist

Discussion

10 thoughts on “STEAMED SUAJE, FRIED DANGGIT AND FRIED SINAMAK | LATOK KALAN-AN by BacolodSpice

  1. Next time.. I’m going to dip fried bangrus into that fried sinamak.. Uhmmm.. :]]]

    Posted by meCOLEE | May 21, 2011, 3:42 am
  2. Fried Sinamak is a condiment that should raise our local Negrense cuisine to greater heights.

    Part of the grandeur of this dipping sauce is the greater pain inflicted on the ulcer-stricken hemorrhoid bearing foodie sentenced to a lifelong diet of blandness who in one guilty indulgence dipped a crisp piece of danggit in this pungent and steaming and fiery concoction in the belief that a morsel of salt and spice will make today’s doomsday events more bearable. The preceding sentence contains 62 words and no other punctuation except for the period at the end. I am too lazy to consult my book on punctuation because the world is going to end anyway.

    Posted by givemetravelfunds | May 21, 2011, 9:46 am
  3. Thanks, Lee!

    But the ulcer-stricken hemorrhoid, who might be hypertensive, diabetic and arthritic at the same time, will soon find out to his utter dismay and horror, that the world is not yet about to end.

    I have included four commas in the previous sentence after having found out that the malls were full today although it was quite strange that human and vehicular traffic was not as heavy in the streets.

    Which made us surmise that the Rapture could be taking place. We have found out, however, that most of them could have been snatched by Henry Sy. 🙂

    Posted by Hannah|JuliusMariveles | May 21, 2011, 12:43 pm
  4. I tryd the fried sinamak but mine turned out runny… huhuhu… ang hirap pala…

    Posted by Sheraton Hill | May 21, 2011, 12:52 pm
  5. That’s the most appetizing shot of steamed shrimps ever. Nag laway ko sa sinamak. Hehehe… can I use other oils instead?

    Posted by Brian Herbert | May 21, 2011, 2:10 pm
    • You can, actually, Brian. But since it becomes an oil-based condiment, it would be best if the oil has less cholesterol. Plus it also assuages your guilt, too, if you’re going to use it as a dip for pork. Hehehe.

      That is why I go for canola. You can use olive oil but that would make fried sinamak an expensive dip.

      Thanks for dropping by! Enjoy the weekend! :))

      Posted by Hannah|JuliusMariveles | May 21, 2011, 2:25 pm
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