Comments on: Guinamos Sinabado / Salted & Fermenting Baby Anchovy Sauce

By: kristine

kristine — Thu, 12 Feb 2009 10:15:49 +0000

hi..do you have the recipe for pili pulp as vegetable? gulay? with gata ata yun. :) thanks

By: baying

baying — Wed, 19 Nov 2008 18:35:05 +0000

I so love guinamos with boiled saba. Great also with steamed rice and fish. You should also try SISI from Catbalogan Samar :-)

By: diday

diday — Sat, 11 Oct 2008 21:59:35 +0000

Why don’t we call it Guinamos Dip. Tzatziki, the traditional Greek dip, the Mexican Guacamole dip and Salsa dip, Blue Cheese dip, Smoked Salmon dip. The Cebuano Guinamos Dip, WHY NOT?
My mother and sisters prefer boiled saba and boiled okra in Pulang Bato guinamos dip, of course.

By: lyna

lyna — Thu, 01 May 2008 17:26:15 +0000

thanks MM, then I am sure I will not like it.

By: Miguel

Miguel — Thu, 01 May 2008 00:09:15 +0000

I’ve always been neutral to guinamos as a kid, though I knew a lot about it, since my mom’s Ilongga and used it on occasions. One day, without knowing what will happen, I used it to salt my munggo. I would just say that it was the best flavored guisadong munggo I’ve ever done. I would never go back to salt or patis to flavor my munggo.