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.

By: Marketman

Marketman — Wed, 30 Apr 2008 05:53:58 +0000

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

sallyg — Wed, 30 Apr 2008 05:46:55 +0000

Hi MM and fellow readers…

What’s the difference between ginamos and bagoong?

By: kyang2x

kyang2x — Wed, 30 Apr 2008 04:09:29 +0000

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…=)

By: CecileJ

CecileJ — Wed, 30 Apr 2008 03:18:27 +0000

Kyang2x, i was just about to ask MM kung tinutubuan ng worms ung guinamos…. you just answered my question! So dapat lutuin ung guinamos to kill the worms?

By: kyang2x

kyang2x — Wed, 30 Apr 2008 03:06:46 +0000

Awww…I’m on my first trimester and I’m drooling while staring at the pix! =) My paternal grandparents had a fishing business before and we have sutukil (sugba-towa-kilaw) for breakfast after the day’s bounty arrives. They used to make their own ginamos and I do believe that the longer it is fermented the better it tastes…we put vinegar or tuba together with the ginamos and of course nilagang saba. My lola said that the added “worms” that grows in the ginamos gives that distinct flavor, and one wouldn’t know the difference coz it blends well with the fish. hahaha