Comments on: Blocks, Cubes & Prisms of Binayo / Guinamos, Murcia Market, Negros Occidental

By: bep

bep — Sat, 23 Oct 2010 09:08:11 +0000

is there a store here in manila where i can buy some?

By: lina

lina — Thu, 01 Apr 2010 19:59:52 +0000

kanamit gid sng hitsura sng ginamos sa picture kahilidlaw!!!

By: Apicio

Apicio — Mon, 30 Mar 2009 13:42:40 +0000

Betty q. Still out here. Will let you know when I get back to reality.

By: betty q.

betty q. — Mon, 30 Mar 2009 05:07:17 +0000

Manong Apicio: are you really back in town? If you are, I shall send you a care package so you don’t have to do the “bakya version”!!!! I just want to make sure the package will be received by someone and not mailed back to sender!

By: Chowhound

Chowhound — Mon, 30 Mar 2009 04:54:15 +0000

Hi Marketman,

I always love reading your blog. I’d been a follower for nearly a year now. Your ginamos reminds me of the Bicolano balaw. It looks exactly like this and we toast it or dry fry it a little bit and then we add it in pretty much anything that has coconut milk in it. Sometimes we would even use it as a condiment for grilled vegetables. We again just toast it or dry fry it then add it in coconut oil, add siling labuyo and some kalamansi juice. I miss balaw….

By: chilli_hot_tamale

chilli_hot_tamale — Sun, 29 Mar 2009 02:48:37 +0000

G’Day! Marketman, that’s not right….

People in this weblog- you are letting out
“the secret’ of how Visayans always seems to
dish out masarap ‘kitchen ni Lola coking”…
L.O.L…this is not right!!! I’m ON protest…

Where I’m coming from? Paternal elders from
Ilocos Norte and Maternal elders from Cebu(Talisay
Leyte,Bacolod-Camiguine island…all brought together
in Mindanao(Mis.Occ)…other Lola from Samal island…
T’boli? ha ha ha ha…….

I always enjoy your bolgg site…chilli Tamale

By: vennissuarez

vennissuarez — Thu, 26 Mar 2009 14:56:19 +0000

In Surigao del Sur that’s where i first encountered that kind of salted shrimp….my aunt and uncles would sautee lots of garlic and onion then add pork fat to render more oil,afterwards they would sautee the shrimp blocks then add siling haba then add in gata they’ll continue stirring till the gata turns to oil….add sugar to counter the salty taste…salty,sweet,spicy…YUMMY with lots of rice….

By: Apicio

Apicio — Thu, 26 Mar 2009 13:40:07 +0000

I buzz a block of blachan with olive oil in a food processor and keep a handy jar of it to give that peculiar flavor to most Asian dishes I cook, specially fried-rice or veggies. My bakya version of Betty QÂ´s John Lobb XO sauce.

By: Cat

Cat — Thu, 26 Mar 2009 13:15:41 +0000

Avoid guinamos if you’re serious about wanting to lose weight – it’s manamit and so pampagana! I agree with Rhea. Green mango + guinamos is delish! Beats the green mango + soy sauce or just plain salt combo anytime! “Mukhasim” optional. :)

By: marissewalangkaparis

marissewalangkaparis — Thu, 26 Mar 2009 09:49:50 +0000

This is how I remember ginamos. Growing up in Luzon,my Mom couldnt imagine a dry bagoong. But ginamos is so good and became a precious commodity whenever someone from Bacolod brought some. I’ve not tasted this in a long time. Is there somewhere we can buy some in Manila? So good with just calamansi and hot rice. Or with vinegar.