I'm an ilongga and I can assure you, that's the best version of shrimp paste that I ever tasted. They're salty and not in an annoying way. With it's umami flavor, You can partner it with rice and still tolerable. Sautee it with garlic, onion and pork and they can stand side by side with the produce in the supermarket. Just give it a chance and you'll thank me for that.
We are not talking about the umami taste here but the way it was processed. This is very unsanitary way of making bagoong because dead skin from the feet that shed, shred and mixed with the bagoong. That traditional way of making bagoong should be replaced with "lusong or bayo" instead.
So many clean people here. But Traditional Wine Making are the same as this. Could have been more hygienic but this is the way they prepare it. We just need to give them some respect for keeping such tradition.
And there is something like washing the feet, that maybe some of those experts couldnt think out. Many of those youtube experts would be even mindblown on how often their food even in the most high class restaurants is touched by the fingers of the cook :D
Foot fungus and calous are the secret ingredients for making it very tasty😂😂 oh yes for crunchiness add some dead tonails😂😂😂does the trick...at least it's organic😂😂
Multiple laboratories have put Guinamos through rigorous testing, and they have confirmed that it is safe to eat. Despite the fact that I may lack knowledge in this area, it is important to note that Guinamos has a high salt content, which is essential for getting rid of possibly dangerous bacteria. A further assurance of cleanliness is provided by the fermentation process, a traditional technique used in its manufacture. Guinamos' salinity generates an unfriendly environment that is unsuitable as a habitat for infections. This quality, combined with the unique fermentation method, not only improves the flavor but also adds to the safety of the product. Beneficial microorganisms compete with and stop the growth of dangerous bacteria during fermentation, further maintaining cleanliness.
My suggestion to whoever purchased their place, is to let Mang Ruben’s people stay, have a place for them within the vicinity and turn it into a travel experience where Mang Ruben and his people teaches tourist the traditional way of making Ginamos, a travel experience, atleast this way they get to preserve a long tradition of making Ginamos and help the people.
That's actually a great idea, and I think a lot of traditions could be preserved by doing that. I know that if I were a tourist, I would find that really fun, whether I was just watching them do it or helped. People there may also buy some too, so that's a bonus.
Respect their livelihood and tradition. Kung ayaw nyung kumain ng ginamos di huwag. Kung masilan ang sikmura mag next video na lang kayo. God bless you tatay Ruben nakaka inspire po kayo.❤
I already knew this. 😆Doesn't make it any less delicious. The extreme saltiness means that the only bacteria that survive are salt-loving extremophiles that are harmless to us anyway. And it's one of the boldest natural umami ingredients that we have. Ginisang alamang with tomatoes and crunchy tiny fatty cubes of pork on fresh white rice is a childhood comfort food that I still crave and make every now and then. I can finish like two bowls of rice on like a single PINCH of that stuff.
I’ve been watching all episodes and I must say, standing ovation! Well written and the quality of the video are top notch! I hope all Pinoys get to watch all of your episodes! More power!
Manong Ruben is a good example of being a hardworking person ,. Despite hearing rumors that maybe one day their place might be ruined, still , he has a good heart and calm mind to face & his heart is full of hope, too. ❤ May our Dear Lord continue to bless Manong Ruben and his family..
This is my favorite “ginamus”. Finally someone has featured how its actually made. I am part Cebuano and part Karay-a and this ginamus is very dear to me. It always brings me back to my childhood days where my grandmother used to cooked this for breakfast. Pan-fryed-no-oil, over a layer of banana leaf, scrambled eggs mixed with the ginamus. And of course the simple way of preparing it is mix some coconut vinegar (or any native vinegar) would be enough as viand paired with rice. 🤤
That lots of salt and exposure to the sun will kill off most of the germs. Fermination works wonders and at the same time makes our food so good to eat.
Thank you for spreading this documentaries and be a bridge of Filipino cultural awareness that should keep fpr next generation. Hopefully government will see this for somehoe to prioritize this kind of traditional ways than giving way for a private interest that will surely kill our native traditions and culture 😢
If you see ginamos in a sack and there’s a lot of worms at the bottom of sack, it means it was fermented in good condition and it’s organic. We eat the ginamos in iloilo by cooking eat and if you eat that raw you need to cure it with calamansi and vinegar to make it safe to eat.
We grew up here in Cavite and both of my parents are from Ilo-ilo. I always ask for ginamos as pasalubong from them or from my relatives coz its soo good
Thanks for the feature and for spreading awareness. ❤ I hope the local government would protect this people and their livelihood, to preserve tradition and culture. x
Mbuhay Mang Ruben! Thank you for taking me back to Guimaras island. On our next visit, I will purchase more of your guinamos. Keep up the good work and may God bless you always 🏝🏝
The best ni sa e himoon sause sa Siomai ,kung gagawa kayo ng chili garlic sause e sabay lng sa pag gisa ,napapasarap din ang mga niluluto sa mga Pakbet ,adobong silaw na may gata at sekreto din ito sa batchoy at kahit hilaw nilalagyan lng ng suka o kalamansi na may Sili mapagana ka talaga sa pagkain,isa ito sa paborito naming Guimarasnon.
this is the traditional way, I grew up watching the fishermen do this in a nearby barangay here in Dumangas ,Iloilo. That is why when I tasted the sweet bagoong, it was weird for me because this is the bagoong I grew up with. My lola and mom would cook this with pork skin( Stir fry) to make it less salty . If we don't have viand, this is the usual partner for a steaming /piping hot white rice. It can be bought at local wet markets here in Iloilo per block or grams and pack it with banana leaves (traditionally, dry wilted banana leaf).
Long before the advent of vetsin and seasonings, ginamos was there. We use it on almost all our food, but you know what goes well with ginamos, freshly picked green mango. Namit gid kaayo!!!
I ate Ginamos and I’m still alive. I miss it alot. Younger generations immune system are so weak because everything “needs” to be sterile. i’m sorry to hear that the place have been bought by an investor. Send me manong’s contact, I have small land in Morobuan but not by the beach that I might be able to lend if ever they end up with no where to live. Salamat again Featr , really missing home now
I hope the new owners of that property won't evict them. They could employ them and carry on their established practices. This could attract more visitors, benefiting both parties financially.
I remember my mother making guinamos. But she doesnt step on it. She just washes the hipon(what we call alamang) or bisya(whitebait) in saltwater and let it drain overnight, then put generous amounts of salt, put the mixture in bottles, then let the magic happen. 😊 you still get the fermented fish, but not as dry i guess.
Medyo nababahala ako sa video na to actually. Baka yung mga may balak bumili ng ginamos eh isipin na inaapakan talaga yung hipon pag ginagawa ito. I grew up in Iloilo and Guimaras at sa buong buhay ko, wala pa akong nakitang ganitong proseso. Lol. May lusong na tinatawag, yung parang malaking mortar and pestle. Sobrang dugyot nito sa totoo lang.
Be careful what you say po. Baka dahil sa sinasabi mo, more people will buy from tatay instead of you. Respect begets respect. If you don't have something nice to say better keep it to yourself, more likely if you say bad things towards other people babalik at babalik sayo. 😇
@@aynrandom3004kung halin ka Iloilo kag wala ka ya kabalo nga may mga guinamos nga ginalinas kag ginalasak - i wonder if you even came from the region.
I longga aqu and i proud to eat ginamos so yummy kahit saan mu ipares n pagkain,i salute to all the people who sacrifice making ginamos is not easy❤and also to tatay sana wag n kayo jan paalisin🙏
Masarap yan lalo pag bagong pedicure 😂 De, masarap talaga yan my mom’s parents are from Antique and IloIlo, lagi silang may ginamus na nakatabi at naiuulam din namen
Seriously??!!? What are the local government for??? Dapat pinoprotektahan nila Yung mga ganitong tao.. SAVE EVERY TRADITIONS that are left in our Country . 🙏🙏🙏🙏♥️♥️♥️
Thank you for highlighting the harsh reality behind the continuing resort development in the Philippines. It is truly disheartening that small-town fishing communities that embody the very soul of the Filipino culture are being destroyed to make way for yet ANOTHER resort, usually reserved for the elites.
Ang ganda ng lugar nila. Malamang matagal na sila dyan. Tapos malaman laman na, gagawin pala yan na resort at paalisin sila. Sakit. Sana matulungan sila.
I have friends living in Morobuan and been here several times. Most of the houses here are made from light materials so in case they will be force to leave their homes it will be easy to demolish . It already happened to one of my friends because her father got into a fight with the land owner.
Yes even in our province we have this 😂😂😂, but i always prefer our shrimp paste to made by my self 😂 sanitary issues 😂ung iba kasi Dimo alam kung may butiki na 😅
This is similar to belacan or dinailan of bicol. The technique requires refining the paste. In the old days, they found it easier to pound using their feet. But it's highly unhygienic. They should switch to using mortar and pestle, locally known as lusong, to pound the krill into paste.
Taga antique aq part ng anini-y pro kamay lmg gmit nmin mg gamos khit 10 banyera p yn at di nmin binibilad s araw after mpatulo mg lamas derekta n nmin s barel or sisidinlan n sarado khit dilis ginagawa nmin bagoong basta mkaya lng lmasin s asin pro never kmi gumagamit ng paa wg lng sila m offend pro s totoo lng madali lng yng lmasin khit kmay lng gamit iba lng kasi proseso nila pg gawa ng bagoong or pg gamos...
![ประสบการณ์ จ้าง Developer ที่ผมจะไม่มีวันลืม [ภาค1]](http://i.ytimg.com/vi/bzivN4KDg-k/mqdefault.jpg)
I'm an ilongga and I can assure you, that's the best version of shrimp paste that I ever tasted. They're salty and not in an annoying way. With it's umami flavor, You can partner it with rice and still tolerable. Sautee it with garlic, onion and pork and they can stand side by side with the produce in the supermarket. Just give it a chance and you'll thank me for that.
Not illonggo but I do agree. The kind of ginamos we are used to pales in comparison to this version of ginamos.
We use " Bayo" to make ginamos.
We are not talking about the umami taste here but the way it was processed. This is very unsanitary way of making bagoong because dead skin from the feet that shed, shred and mixed with the bagoong. That traditional way of making bagoong should be replaced with "lusong or bayo" instead.
@@louzhang17 mmmm, dead skin 🤤
@@louzhang17 your absolutely right
So many clean people here. But Traditional Wine Making are the same as this. Could have been more hygienic but this is the way they prepare it. We just need to give them some respect for keeping such tradition.
And there is something like washing the feet, that maybe some of those experts couldnt think out.
Many of those youtube experts would be even mindblown on how often their food even in the most high class restaurants is touched by the fingers of the cook :D
Tradition forget it,know a days plenty of desease and virus appeared special from the preparing the food
Port Wine in Porto, Portugal is still done like that and people are paying huge amounts to drink authentic Port Wine.
Foot fungus and calous are the secret ingredients for making it very tasty😂😂 oh yes for crunchiness add some dead tonails😂😂😂does the trick...at least it's organic😂😂
@@RacerX1971Lmao, you shouldn't eat fast food if I were you like jollibee or mcdo in ph.
Multiple laboratories have put Guinamos through rigorous testing, and they have confirmed that it is safe to eat. Despite the fact that I may lack knowledge in this area, it is important to note that Guinamos has a high salt content, which is essential for getting rid of possibly dangerous bacteria. A further assurance of cleanliness is provided by the fermentation process, a traditional technique used in its manufacture.
Guinamos' salinity generates an unfriendly environment that is unsuitable as a habitat for infections. This quality, combined with the unique fermentation method, not only improves the flavor but also adds to the safety of the product. Beneficial microorganisms compete with and stop the growth of dangerous bacteria during fermentation, further maintaining cleanliness.
My suggestion to whoever purchased their place, is to let Mang Ruben’s people stay, have a place for them within the vicinity and turn it into a travel experience where Mang Ruben and his people teaches tourist the traditional way of making Ginamos, a travel experience, atleast this way they get to preserve a long tradition of making Ginamos and help the people.
That's actually a great idea, and I think a lot of traditions could be preserved by doing that. I know that if I were a tourist, I would find that really fun, whether I was just watching them do it or helped. People there may also buy some too, so that's a bonus.
Was thinking the same exact thing.
Kung d subdivision, resort
Respect their livelihood and tradition. Kung ayaw nyung kumain ng ginamos di huwag. Kung masilan ang sikmura mag next video na lang kayo. God bless you tatay Ruben nakaka inspire po kayo.❤
lol. Taga guimaras din ako pero di kami ganyan gumawa. Sobrang dugyot nito sa totoo lang.
@@aynrandom3004 "Most traditional" Modern na yung inyo kaya wag kang tatanga tanga
@@aynrandom3004kwento mo yan e. Siyempre malinis ka diyan.
@@aynrandom3004dugyot? Tanong lang. May nafood poisoning ba dahil sa paggawa ng pagkain in a traditional way? Compared to makabago na produkto ?
@@aynrandom3004dn ka sa Guimaras?
I already knew this. 😆Doesn't make it any less delicious. The extreme saltiness means that the only bacteria that survive are salt-loving extremophiles that are harmless to us anyway. And it's one of the boldest natural umami ingredients that we have. Ginisang alamang with tomatoes and crunchy tiny fatty cubes of pork on fresh white rice is a childhood comfort food that I still crave and make every now and then. I can finish like two bowls of rice on like a single PINCH of that stuff.
I’ve been watching all episodes and I must say, standing ovation! Well written and the quality of the video are top notch! I hope all Pinoys get to watch all of your episodes! More power!
Thank you for featuring their story. This is so beautiful.
Thank you too!
Manong Ruben is a good example of being a hardworking person ,. Despite hearing rumors that maybe one day their place might be ruined, still , he has a good heart and calm mind to face & his heart is full of hope, too. ❤ May our Dear Lord continue to bless Manong Ruben and his family..
My dad is an Ilonggo. We grew up eating guinamos❤delicious indeed❤❤thank you for featuring this tradition 😊
This is my favorite “ginamus”. Finally someone has featured how its actually made. I am part Cebuano and part Karay-a and this ginamus is very dear to me. It always brings me back to my childhood days where my grandmother used to cooked this for breakfast. Pan-fryed-no-oil, over a layer of banana leaf, scrambled eggs mixed with the ginamus. And of course the simple way of preparing it is mix some coconut vinegar (or any native vinegar) would be enough as viand paired with rice. 🤤
Preserving culture is one way to preserve our national identity as a Filipino.
That lots of salt and exposure to the sun will kill off most of the germs. Fermination works wonders and at the same time makes our food so good to eat.
Save this tradition 🫶🫶🫶
@@JohnSmith-uf3yn 😂😂😂
@@JohnSmith-uf3yn it’s amazing 😋😋😋
Thank you for spreading this documentaries and be a bridge of Filipino cultural awareness that should keep fpr next generation. Hopefully government will see this for somehoe to prioritize this kind of traditional ways than giving way for a private interest that will surely kill our native traditions and culture 😢
Baw kanamit gid, guinamos! Respect on how they process their guinamos this is how they preserved to have a perfect way of permentation.
If you see ginamos in a sack and there’s a lot of worms at the bottom of sack, it means it was fermented in good condition and it’s organic. We eat the ginamos in iloilo by cooking eat and if you eat that raw you need to cure it with calamansi and vinegar to make it safe to eat.
We grew up here in Cavite and both of my parents are from Ilo-ilo. I always ask for ginamos as pasalubong from them or from my relatives coz its soo good
hopefully their community will be preserved.
Yes pls! 🥲
Ilonggo and Bacolodnon love to eat Ginamos. We ate it since young and we never dead. It's a comfort food for us.
Ibang klase Ang bagoong sa Panay ,,Masarap tlga,, first class,, 😍
Thanks for the feature and for spreading awareness. ❤ I hope the local government would protect this people and their livelihood, to preserve tradition and culture. x
Mbuhay Mang Ruben! Thank you for taking me back to Guimaras island. On our next visit, I will purchase more of your guinamos. Keep up the good work and may God bless you always 🏝🏝
this was so well written and the narration was so soothinggggg..
Hopefully we can keep this tradition for life
The best ni sa e himoon sause sa Siomai ,kung gagawa kayo ng chili garlic sause e sabay lng sa pag gisa ,napapasarap din ang mga niluluto sa mga Pakbet ,adobong silaw na may gata at sekreto din ito sa batchoy at kahit hilaw nilalagyan lng ng suka o kalamansi na may Sili mapagana ka talaga sa pagkain,isa ito sa paborito naming Guimarasnon.
Kanami lang vibes ni Tatay ❤ God Bless Tay and good health 🙏🙏🙏🙏
I hope they keep them where they are to keep the history/tradition
Watching these recent series made me miss my dad 😭 the tone on their voices huhu
Good stuff glad i stumbled upon your production
I'm a big fan of guinamos in guimaras.. it's the right way of making it. ❤
Dad's laugh brought them together. I'm always worried about my dad. He laughs like that too. I miss you dad
Mao nay gapalame sa batchoy. Imbes nga vetsin (msg) kana maoy ibutang. Namit gid ❤
Nothing beats ginamos, especially when it's sautéed in lots of garlic, vinegar and pork fats. It's ulam by itself❤
Tinuod jud. ❤❤ Lami ang ginamos. ❤
The best ever...proud ilongga and karay.a here
this is the traditional way, I grew up watching the fishermen do this in a nearby barangay here in Dumangas ,Iloilo. That is why when I tasted the sweet bagoong, it was weird for me because this is the bagoong I grew up with. My lola and mom would cook this with pork skin( Stir fry) to make it less salty . If we don't have viand, this is the usual partner for a steaming /piping hot white rice. It can be bought at local wet markets here in Iloilo per block or grams and pack it with banana leaves (traditionally, dry wilted banana leaf).
Long before the advent of vetsin and seasonings, ginamos was there.
We use it on almost all our food, but you know what goes well with ginamos, freshly picked green mango.
Namit gid kaayo!!!
Thank you for featuring this storyy❤️✨
The fermentation does the job. ❤
You forgot to mention that the best mangoes in the world are in Guimaras and go so well with ginamos.
Channel living up to its name
ang galing naman ng Video na to.❤❤❤❤🎉🎉🎉🎉🎉
Indonesian here, love bagoong so much!
Probably the best for kare kare!
Sarap saan Po pwede bumili sa Luzon nito
I ate Ginamos and I’m still alive. I miss it alot.
Younger generations immune system are so weak because everything “needs” to be sterile.
i’m sorry to hear that the place have been bought by an investor. Send me manong’s contact, I have small land in Morobuan but not by the beach that I might be able to lend if ever they end up with no where to live.
Salamat again Featr , really missing home now
God bless tatay Ruben! ❤
Wow great
blessed be the subtitlers
I hope the new owners of that property won't evict them. They could employ them and carry on their established practices. This could attract more visitors, benefiting both parties financially.
The best bagoong in the Philippines ❤
dudes laughs and chuckles cure my soul
Even other cultures, worked on with foods by their feet. It is a living culture and tradition in food prep and food, that Featr was able to showcase
I get so invested in these features and also emotional at the same time.
Wow sarap 😊
I remember my mother making guinamos. But she doesnt step on it. She just washes the hipon(what we call alamang) or bisya(whitebait) in saltwater and let it drain overnight, then put generous amounts of salt, put the mixture in bottles, then let the magic happen. 😊 you still get the fermented fish, but not as dry i guess.
Medyo nababahala ako sa video na to actually. Baka yung mga may balak bumili ng ginamos eh isipin na inaapakan talaga yung hipon pag ginagawa ito. I grew up in Iloilo and Guimaras at sa buong buhay ko, wala pa akong nakitang ganitong proseso. Lol. May lusong na tinatawag, yung parang malaking mortar and pestle. Sobrang dugyot nito sa totoo lang.
Iba ung alamang sa guinamos
Be careful what you say po. Baka dahil sa sinasabi mo, more people will buy from tatay instead of you. Respect begets respect. If you don't have something nice to say better keep it to yourself, more likely if you say bad things towards other people babalik at babalik sayo. 😇
@@aynrandom3004kung halin ka Iloilo kag wala ka ya kabalo nga may mga guinamos nga ginalinas kag ginalasak - i wonder if you even came from the region.
@@aynrandom3004you're obviously living under a rock.
I have heard about this development. Sana hindi matuloy. Guimaras and its people are so beautiful as it is.
Ganyan din naman ang wine. Pero sarap na sarap ang buong mundo.
Oo nga
I longga aqu and i proud to eat ginamos so yummy kahit saan mu ipares n pagkain,i salute to all the people who sacrifice making ginamos is not easy❤and also to tatay sana wag n kayo jan paalisin🙏
Dati eto yung pagkain na tinatago ba sa baul ng aming mga lolo and lola.. Kahit eto lang daw ulam okay nah . ☺️☺️masarap din po to kasama ng mangga❤️
Thank u FEATR and Tatay Ruben.Sana hindi kayo mapaalis jan.God bless po.
Not only in Morobuan Jordan, but they also have it in Salag Buenavista, Guimaras
Ang cute cute ni tatay Lalo na pag natawa ❤🥰❤️🙏
tradition tradition tradition!!! ❤
Masarap yan lalo pag bagong pedicure 😂
De, masarap talaga yan my mom’s parents are from Antique and IloIlo, lagi silang may ginamus na nakatabi at naiuulam din namen
Seriously??!!? What are the local government for??? Dapat pinoprotektahan nila Yung mga ganitong tao.. SAVE EVERY TRADITIONS that are left in our Country . 🙏🙏🙏🙏♥️♥️♥️
I still love ginamos. Best mix with sinamak or calamansi and native 🌶️.
Why not use mortar and pestle?
The vibe is kinda like the INSIDER BUSINESS. 😊
May paborit na ginamos 😊❤
Thank you for highlighting the harsh reality behind the continuing resort development in the Philippines. It is truly disheartening that small-town fishing communities that embody the very soul of the Filipino culture are being destroyed to make way for yet ANOTHER resort, usually reserved for the elites.
Here in Aklan, we call it "Dayok" 😊
namit2x tana sang ginamos ay😋❤
Ang ganda ng lugar nila. Malamang matagal na sila dyan. Tapos malaman laman na, gagawin pala yan na resort at paalisin sila. Sakit. Sana matulungan sila.
Yun umorder ka ng 500-calorie sugary drink sa starbucks habang nagyoyosi at lumalanghap ng tambutso ng diesel vehicle tpos nandiri ka sa video na to.
exactly!
may awa ang Diyos. Hindi sila pababayaan..
I have friends living in Morobuan and been here several times. Most of the houses here are made from light materials so in case they will be force to leave their homes it will be easy to demolish . It already happened to one of my friends because her father got into a fight with the land owner.
❤❤❤❤ so yummy ❤️
We call the fermented shrimp as "uyap" and fermented anchovy or fish fry/fingerling as "ginamos".
Mekus mekus Ka din insan . Tornado feet sarap Nyan. Lalo na may alipunga yummy te kudosai 😋 gusto ko matikman Nyan insan.
Yes even in our province we have this 😂😂😂, but i always prefer our shrimp paste to made by my self 😂 sanitary issues 😂ung iba kasi Dimo alam kung may butiki na 😅
I preferred this kind of food than process food on the market
❤❤❤❤❤❤my home town
Sarap
hello! may i know what is the pink mixture added to the small shrimps while they are drying it in sunlight. check it out at 2:30. thanks
Please feature how Dinailan of Bicol is made.
That's clean. It will get spoiled if it is dirty.
This is similar to belacan or dinailan of bicol.
The technique requires refining the paste. In the old days, they found it easier to pound using their feet. But it's highly unhygienic.
They should switch to using mortar and pestle, locally known as lusong, to pound the krill into paste.
Thank you Featr,
Fun Fact: Guinamos is good.
Where waiting you host to come here in our farm near mt. Kanlaon. Where waiting response keep safe
Yummy ❤ shrimp🦐🦐🦐paste
Parang Insider naa rin to. 🥰
kalami sa ginamos. gutom tuloy ako 😂
Any leads on who the developer is? They should be preserving the community.
Mekus-mekus na yan insan.😊
Ang cool ni tatay ruben 🥰
Someone bought their town? Will the be relocated in process? I hope the tradition won't die if they get relocated.
Taga antique aq part ng anini-y pro kamay lmg gmit nmin mg gamos khit 10 banyera p yn at di nmin binibilad s araw after mpatulo mg lamas derekta n nmin s barel or sisidinlan n sarado khit dilis ginagawa nmin bagoong basta mkaya lng lmasin s asin pro never kmi gumagamit ng paa wg lng sila m offend pro s totoo lng madali lng yng lmasin khit kmay lng gamit iba lng kasi proseso nila pg gawa ng bagoong or pg gamos...
Umami flavor
Salamat po