FLAVOURS OF ILOILO

I recently got this pack of " guinamos" which turned out to be an extraordinary version of the Ilonggo bago-ong . Thinking it was just the usual guinamos with hints of home-made "speciality", it wasn't until I got home that I got to see, smell and taste its being extra special. I was surprised when I opened the pack to see it very dry and crisp plus the aroma is distinctly that of  guinamos . It is like the Burmese delicacy balachaung , as pointed out by Mr. Eugene Jamerlan, which is a dried shrimp relish. I really love having this crispy guinamos with cold rice without any other viand for I can really savour the flavours all its own. I have no idea about the recipe but if i were experiment in making one, I think its a mix of ginisang guinamos and kalkag (shrimp fry). I just then need to have the right proportions and cooking techniques in making it this crisp and delicious. I really hope this can be mass produced or served in some restaurants here...

 I had my first taste of this ginamos during another gastronomically satisfying visit to Tatoy's Manukan and Seafoods along Villa Beach. It was part of the appetizer we had - on top of green mangoes. It really worked as an appetizer because it whet our taste buds with gusto. Since then, this green mango with ginamos has been a staple order at Tatoy's.  But during our last visit, we really had to take this ginamos home. Good thing they come in handy containers and sold at PhP 120 each. Maybe too expensive for a small container containing sauteed shrimps but come to think of it, you won't be using a lot every time, so it will go a long way. With this delicious ginamos now within reach but safely "hidden" in the fridge, I decided to make my own bago-ong rice. Just some semi-ripe mangoes - with sweet and sour battling for your tastebuds. For the meat ball, I placed what's available then - luncheon meat, and mixed it all together with rice. So in now...

Today's breakfast, lunch and dinner were just ordinary. But blogging makes them something special. Cardillo is the term we use for another recycled dish. Its what we make out of left over fried fish. Though it can also be called as sarsiado ; its just a simple recipe of adding beaten egg with onions and tomato to fried fish. But just like linagpang , most of the time we don't wait for left over to make one. Pinakbet is one of the country's most famous vegetable dish but adding Ilonggo bagoong, guinamos creates a more distinct local flavour. Finally, ubod and I was hoping it would taste like the one used in fresh lumpia . Unfortunately, it didn't come anywhere near it yet I had big servings whether with rice or wrapped. But this wont stop me to find that great tasting mix.

Article and Images above courtesy of FOOD Magazine March 2008 Issue