Guinamos is the Ilonggo version of bagoong. Guinamos is a type of shrimp or hipon, which is different from the Tagalog variety of "hipon". It is only one-and-a-half centimeter long when full grown, hipon is a freshwater fish that swims to the sea to spawn and then returns to fresh water to die. This is one of the endangered delicacies because the Guinamos is decreasing in population.
The Guinamos Hipon is sautéed with lots of garlic, onions and tomatoes. Another way of eating Guinamos is to simply wash it with water to take away the brine and squeeze "suha" - a native lemon that is locally grown. Boiled green saba bananas and camote are recommended accompaniments to Guinamos hipon making this an ideal merienda fare.
Ingredients:
Small Guinamos (alamang) Salt Mortar and pestle Polyethylene bags Drying trays Banana leaves Plastic bowls
Procedure:
1. Remove adhering materials from shrimp. Wash thoroughly by placing them in a woven basket and dipping in clean seawater several times.
2. Partially dry the shrimps for one day to lower the moisture content by spreading them thinly on clean mats or drying racks.
3. Add salt to shrimp (2:3) during tracing. Tracing is done by pounding the shrimp-salt mass with mortar and pestle. After mixing, dry the mass for one day.
4. Form into round shape or cubes
5. Package product in clean banana leaves or in low-density polyethylene bags.
