Homemade Sinamak Vinegar, Salted Egg Ranch Recipe

Prepare a clean 500–750 ml glass jar with a tight-fitting lid. Wash and dry it well to prevent contamination.

Combine vinegar and water in a small saucepan over medium heat. Add the sugar and salt and stir until dissolved. Bring just to a gentle simmer for 1–2 minutes to bloom flavors, then remove from heat. (Do not boil vigorously — avoid reducing volume.)

Add the sliced shallots, garlic, bird's eye chilies (halved), sliced ginger, peppercorns, and bay leaves to the warm vinegar mixture. Allow the mixture to cool to room temperature (about 30–45 minutes). Cooling softens the aromatics and mellows raw bite.

When the vinegar is cool, transfer all solids and liquid into the prepared glass jar. Seal tightly and refrigerate. For immediate use as a dressing component you can use after 6–12 hours, but for best flavor let it steep 48 hours to 1 week. The vinegar will keep refrigerated for up to 3 months; flavors intensify over time.

Tip: If you prefer a less fiery sinamak, remove half the seeds from the chilies before adding, or toast whole peppercorns 30 seconds in a dry pan for nuttier flavor before adding.

Prepare salted egg yolks

If using whole salted eggs in shell: hard-boil salted eggs for 10 minutes once water boils, cool in ice water, peel, and carefully separate yolks from whites. If you have pre-cured yolks, ensure they are cooked and dry. Mash the yolks thoroughly with a fork until smooth (a fine sieve can be used to get very smooth texture).

In a medium bowl, combine the mashed salted egg yolks, mayonnaise, and Greek yogurt. Whisk or use a small spatula until fully combined and smooth. The mashed yolks will give the base a savory, slightly grainy richness—keep mixing to integrate.

Add the buttermilk (or whole milk) a little at a time while whisking to loosen the mixture to a dressing consistency. Add one teaspoon of cold water if you prefer thinner dressing for salads.

Fold in the finely chopped parsley, chives, and dill (if using). Add lemon juice and freshly ground black pepper. Mix well.

Add sinamak vinegar: start with 2 teaspoons (you can adjust later). Stir and taste. Sinamak brings a tangy, garlicky, and chili-laced brightness — add up to 1 additional teaspoon if you want more acidity and heat notes.

For a silkier mouthfeel, whisk in 1 teaspoon neutral oil slowly. This step is optional but helps create a more emulsion-like texture similar to commercial ranch.

Taste and adjust seasoning. Salt carefully — salted egg yolks contribute significant salt, so only add small pinches if needed. Add more pepper, lemon juice, or sinamak to balance acidity and heat.

Chill the dressing in the refrigerator for at least 30 minutes to allow flavors to marry. If you used fresh herbs and want a smoother dip, pulse once in a small food processor and then chill.

Serve as a dip for fried or grilled seafood, vegetable sticks, or as a dressing for green salads and crispy chicken. Garnish with an extra pinch of chopped chives and a few thinly sliced chilies from the sinamak jar if desired.