Comments on: Guinamos Sinabado / Salted & Fermenting Baby Anchovy Sauce http://www.marketmanila.com/archives/guinamos-sinabado-salted-fermenting-baby-anchovy-sauce A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sat, 19 Jul 2008 23:41:10 +0000 http://wordpress.org/?v=2.0.7 by: lyna http://www.marketmanila.com/archives/guinamos-sinabado-salted-fermenting-baby-anchovy-sauce#comment-104209 Thu, 01 May 2008 17:26:15 +0000 http://www.marketmanila.com/archives/guinamos-sinabado-salted-fermenting-baby-anchovy-sauce#comment-104209 thanks MM, then I am sure I will not like it. thanks MM, then I am sure I will not like it.

]]> by: Miguel http://www.marketmanila.com/archives/guinamos-sinabado-salted-fermenting-baby-anchovy-sauce#comment-104085 Thu, 01 May 2008 00:09:15 +0000 http://www.marketmanila.com/archives/guinamos-sinabado-salted-fermenting-baby-anchovy-sauce#comment-104085 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. 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.

]]> by: Marketman http://www.marketmanila.com/archives/guinamos-sinabado-salted-fermenting-baby-anchovy-sauce#comment-103969 Wed, 30 Apr 2008 05:53:58 +0000 http://www.marketmanila.com/archives/guinamos-sinabado-salted-fermenting-baby-anchovy-sauce#comment-103969 sallyg, guinamos and bagoong are similar in process and ingredients... salt and seafood and slight to extreme fermentation. I think guinamos is mostly made up of small fishes, though shrimps are sometimes used. While bagoong can be shrimp or fish. Also, the amount of salt matters. And in many places, bagoong is colored with achuete or artificial food coloring... sallyg, guinamos and bagoong are similar in process and ingredients… salt and seafood and slight to extreme fermentation. I think guinamos is mostly made up of small fishes, though shrimps are sometimes used. While bagoong can be shrimp or fish. Also, the amount of salt matters. And in many places, bagoong is colored with achuete or artificial food coloring…

]]> by: sallyg http://www.marketmanila.com/archives/guinamos-sinabado-salted-fermenting-baby-anchovy-sauce#comment-103967 Wed, 30 Apr 2008 05:46:55 +0000 http://www.marketmanila.com/archives/guinamos-sinabado-salted-fermenting-baby-anchovy-sauce#comment-103967 Hi MM and fellow readers... What's the difference between ginamos and bagoong? Hi MM and fellow readers…

What’s the difference between ginamos and bagoong?

]]> by: kyang2x http://www.marketmanila.com/archives/guinamos-sinabado-salted-fermenting-baby-anchovy-sauce#comment-103954 Wed, 30 Apr 2008 04:09:29 +0000 http://www.marketmanila.com/archives/guinamos-sinabado-salted-fermenting-baby-anchovy-sauce#comment-103954 CecileJ, actually, they seldom cook it, but sometimes, they saute it with some garlic and tomatoes, but that rarely happens and it doesn't taste as good...=) CecileJ, actually, they seldom cook it, but sometimes, they saute it with some garlic and tomatoes, but that rarely happens and it doesn’t taste as good…=)

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