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.
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