Aired (August 24, 2024): Bukod sa lechon, must-try din tuwing nasa Cebu ang kanilang makukulay na ‘ginamos.’ Ang ilang paraan ng pagkain ng ginamos, ituturo ni Miss Universe Philippines 2021 at proud Cebuana Beatrice Luigi Gomez kay OG Biyahero Drew. Panoorin ang video.
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00:00Let's visit the market in Toledo, Viejos.
00:04There's fish,
00:06bong isda na binuro,
00:08and makukulay na sausawan
00:10that can be partnered with any kind of food.
00:12On our way around,
00:14we noticed a row of
00:16makukulay na tinda in this store.
00:18This is the childhood product of
00:20Nanay Marites, who has been selling
00:22for 19 years in Toledo.
00:24This is what fascinates me, ma'am.
00:26These dried fishes.
00:28What is that?
00:30We call it taglipis.
00:32Taglipis.
00:34It's thin.
00:36They call it budo here.
00:38It's just like dried fish.
00:40The only difference is that
00:42it has a lot of salt on top
00:44because it's not steamed.
00:46It doesn't need to be wrapped
00:48so they sell it here with salt.
00:50It's delicious when you grill it
00:52and dip it in vinegar
00:54and chili.
00:56It's spicy.
00:58They also have tinabal
01:00or fermented fish.
01:02We 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.
01:18But the star of the show,
01:20this makukulay na tila sausawan
01:22is called ginamos.
01:24This is what we usually use
01:26for our daily meals.
01:28We call it abrigana.
01:30Abrigana.
01:32Pampagana.
01:34Pampagana.
01:36Is this what you eat every week?
01:38Sure.
01:40I eat a lot of onions.
01:44To show you how to eat ginamos
01:46like a local,
01:48we have someone with us.
01:50Pride the Treasure of Cebu,
01:52Miss Universe Philippines
01:542021,
01:56Beatriz Luigi Gomez.
01:58So ginamos
02:00is bulinaw.
02:02It's like
02:04dilis.
02:06Small fish.
02:08In Pisaya, it's called bulinaw.
02:10Bulinaw.
02:12Okay.
02:14How do you ferment it?
02:16At home, I make condiments.
02:18I prepare it with anything.
02:20Rice,
02:22or deep-fried foods.
02:24But
02:26I also make it as a snack.
02:28So when I make it as a snack,
02:30it's best paired with saba.
02:32She's mixing it.
02:34She's adding a bit of salt,
02:36calamansi, and chili.
02:38It's like a fish cake.
02:44The taste is very nostalgic.
02:46It brings back memories.
02:48What do you remember when you eat bagoong?
02:50Childhood.
02:52Childhood memories.
02:54My grandmother, every afternoon,
02:56she would prepare a banana.
02:58We would gather together.
03:00Then,
03:02we would scoop the banana and dip it in
03:04ginamos.
03:06If you want an extra kick,
03:08there's a kind of ginamos
03:10that is spicy.
03:12It's still good.
03:14It smells good.
03:16It's good.
03:18It's juicy.
03:22The kick is there.
03:24The kick of the chili
03:26is at the top.
03:28The
03:30pinakurat
03:32of the tofu is like that.
03:34For me, it's still bagoong.
03:36It's a winner for me.
03:38For me, it's this.
03:40Because it's on the
03:42pinakurat side.
03:44The kick is good.