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.
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