Aired (September 1, 2024): Sa pagbisita sa Cebu, hindi puwedeng palagpasin ang pagtikim sa kakaibang version ng ‘ginamos’ dito! Ano kaya ang lasa nito? Aalamin ‘yan nina Miss Universe Philippines 2021 Beatrice Luigi Gomez at OG Biyahero Drew. Panoorin ang video.
Category
😹
FunTranscript
00:00We visited Palengke sa Bayan ng Toledo, Viejos.
00:04There's fish,
00:06bong isda na binuro,
00:08and macukulay nasausawan
00:10that can be partnered with any kind of food.
00:13On our way around,
00:14we noticed a row of macukulay stores in this store.
00:18This is the youngest product of Nanay Marites
00:20that has been selling for 19 years in Toledo.
00:24This is what I'm fascinated about, ma'am.
00:26These dried fishes.
00:28What is that?
00:29We call it taglipis.
00:31Taglipis?
00:32Yes, tagnipis.
00:33Tagnipis.
00:34Thin fish.
00:35Budo is what they call it here.
00:37It looks like it's just dried, Viejos.
00:39The only difference is,
00:41it has a lot of salt on top
00:43because it's not fried.
00:45It doesn't need to be wrapped,
00:47that's why it's sold here with salt.
00:50It's delicious when it's grilled,
00:52then you dip it in vinegar,
00:54and the spicy chili.
00:58They also have tinabal,
01:00or fermented fish.
01:02You just dip it in salt.
01:04What's the purpose of that?
01:06Do you grill it or deep-fry it?
01:08It depends on you.
01:10If you just want to grill it,
01:12you have to wash it well.
01:14But there's nothing inside?
01:16It's already clean?
01:17It's already clean.
01:18But the star of the show,
01:20this colorful-looking sauce,
01:22they call it ginamos.
01:25This is what we usually use daily.
01:30We call it abrigana.
01:32Abrigana?
01:33Yes, abrigana.
01:34It's used for cooking?
01:36Yes, for cooking.
01:37Is this what you eat every week?
01:40Yes.
01:41Oh, you eat that too?
01:43I eat a lot of onions.
01:45To show you how to eat ginamos,
01:48like a local,
01:49we have an onion with us.
01:51Pride, the treasure of Cebu,
01:53Miss Universe Philippines 2021,
01:56Beatriz Luigi Gomez.
01:58So ginamos is bolinao.
02:02It's like dillis.
02:04Dillis, dillis.
02:05The small fish.
02:07That's what it's called in Visayas?
02:09Yes, in Visayas, it's called bolinao.
02:10Bolinao.
02:11At home, I make it into a condiment.
02:14I prepare it with anything,
02:16rice or deep-fried fish.
02:20But I also make it into a snack.
02:24So when I make it into a snack,
02:26it's best paired with sardines.
02:28Yes.
02:29It's mixed with a little bit of salt,
02:32calamansi, and chili.
02:35It's like a fish cake.
02:41The taste is very nostalgic.
02:43If you want an extra kick,
02:45there's a type of ginamos that fights the spiciness,
02:48the Spicy Tugnos.
02:50It's still good.
02:51It smells good.
02:53That's right.
02:56Let's see.
02:59It has a kick.
03:00Yeah.
03:01The top has a kick of chili.
03:06The pinakurat vinegar,
03:10it's like that.
03:11For me, it's still bagoong.
03:13It's a winner for me.
03:14For me, it's this.
03:16Because it has a pinakurat taste
03:21and the spiciness is good.