“GINAMOS” is the Cebuano word for anything preserved with a salt solution or mixed with pure salt, particularly fish. People can “gamos” (to preserve) in salt almost anything such as anchovies, green mangoes and guavas.
Salted anchovies are popular in many homes because it can be served in a variety of ways. One particular “ginamos” or salted fish I like is “bawodnon” or literally “of the surf or wave.” I don’t know the English equivalent of this tiny fish.
My aunt Tita Blitte has found many ways of using “ginamos nga bawodenon” or “bawodnon” salted fish. I want to share some of her ideas in honor of the many years she has prepared our meals.
Instead of making “bagoong” rice (rice fried with salted tiny shrimps), she makes “bawodnon” rice.
Saute minced green onions, using the white parts first. Add minced garlic and one chopped tomato (optional). Add two tablespoons “ginamos” and cook till well done. Add day-old boiled rice, and adjust seasoning before adding the chopped green onions.
The traditional way to cook this type of pork dish is done with “hipon” or fine shrimps preserved in salt. My aunt uses “bawodnon” salted fish.
Saute sliced red onion and six to seven cloves crushed garlic. Add pork sliced into two-inch cubes or more. When pork changes color, add “ginamos” to taste. After three minutes add water to cover pork. Cook until tender, then add vinegar to taste, then five pepper corns and one bay leaf. Cook another minute or two, then serve.
As weird as it may sound, ginamos sandwich is delicious.
Saute minced onion and garlic in olive oil. Add two tablespoons “bawodnon ginamos.” Cook well, then add two minced cherry tomatoes (optional). The dish is ready when the tomatoes are wilted. Toast sliced French bread. Spread with butter, then smear with a bit of the “ginamos” filling. Top with lettuce, thinly sliced tomatoes and cucumbers, and grated cheese if you like. Bye for now.