Aired (October 14, 2023): Pag-apak at pagkuskos ng paa raw ang ilan sa sikreto ng masarap ba bagoong ng Guimaras o ‘Ginamos’. Panoorin ang video na ito.
Category
😹
FunTranscript
00:00 Our people here in Jordan are different from the people in the province of Guimaras.
00:06 They clean their feet before they go straight to the kitchen.
00:12 For decades, this has been done by the people of Mangreni, who have been cooking ginamos for a long time.
00:21 Or the bagaong of the Ilonggon made from small shrimp or shrimp.
00:26 And usually, it is served with sauce and served with rice.
00:30 The recipe of ginamos is passed down from generation to generation by Mangreni's parents, who used to be fishermen.
00:36 The way we sell it, it's a good thing. I made our store and I made a capital.
00:45 Even if the family goes to the church, there is still ginamos being sold.
00:54 The people of Guimaras are rich in fish production.
00:59 This is one of the things we have been looking for.
01:03 The livelihood of the people back then and now, our main livelihood is ginamos.
01:11 When we accompanied Mangreni to catch shrimp, he caught the last shrimp.
01:21 His siblings help him spread the soaked shrimp on the beach.
01:26 He will soak it in the heat and let it dry to absorb the taste.
01:31 If the sun is good, he can remove it after 3 to 4 hours.
01:38 He will season it with salt and add color.
01:45 We need to mix it to balance the salt and the coloring.
01:51 Mix it manually to get the flavor.
01:55 But you can wonder, this is what really makes the sauce in Guimaras strong.
02:03 The strong impact on the soaked shrimp.
02:09 When Mangreni explains, it should not be underestimated.
02:13 In fact, this is a big tradition in their town.
02:18 The fire is better because the process is fast.
02:24 It's different from the bayou because you can spend a lot of time there.
02:34 Mangreni spends almost an hour scrubbing the feet.
02:39 He also scrubs the board that will be used to soak the ginamos.
02:44 And in the decades that they have been doing this,
02:50 no one has been sick from eating this.
02:54 It's safe because it's not poisonous.
03:00 The feet are washed and the shrimp is processed properly.
03:06 When the board is clean, the seasoned soaked shrimp can be spread.
03:12 Then he will press it hard.
03:17 It's easy to spread.
03:25 It's easier to spread the ginamos than the board.
03:30 For Mangreni, any method of spreading the ginamos is fine.
03:39 The important thing is to spread the ginamos properly
03:43 so that the natural flavor and the strong texture will be seen.
03:49 We do this process because it's easy to process.
03:55 It's easier to move the ginamos inside the board than the board.
04:02 The board has a small space and it's easy to spread.
04:10 It's easier to spread the ginamos inside the board.
04:17 It's easier to spread the ginamos inside the board.
04:23 But wait, I wonder where did Juan's traditional method of making food using feet come from?
04:33 For example, we don't have a lack of machinery.
04:36 We didn't start from the country that we have machinery.
04:41 If we look at this kind of method and preparation of food using feet,
04:47 we can say that it's a part of the civilization's knowledge.
04:51 Because civilization taught us how to make food
04:56 so that we can use it in the future.
04:59 When the texture of the ginamos is firm and fine, it can be eaten.
05:10 Is the taste of ginamos made by our fellow wanderers too strong?
05:15 It's okay. The saltiness is just right.
05:18 The taste is like homemade. It's delicious.
05:20 It's okay. It's really delicious.
05:22 The taste is different. It's like it's seasoned. It's bitter.
05:27 This is just right. It's really delicious.
05:29 It can be used as a dip for eggplant, mango, and it can be used as a dish.
05:39 It's just right. The shrimp is just the same. It's not that salty.
05:41 This is stronger than ordinary shrimp.
05:44 Ginamos' feet are really delicious, right?
05:49 Yes.
05:50 [Music]
06:12 [BLANK_AUDIO]