What is Ginamos?

Ginamos or otherwise known as Bagoong or alamang is a fermented condiment made of minute shrimp or krill. These small crustaceans are cleaned in a brine solution and mixed with salt. The mixture is kept in earthen jars and allowed to ferment for about 1 to 3 months, with food coloring added to give the paste its characteristic red or pink hue. A by-product of this process is the fish sauce which is a clear, yellowish liquid that accumulates on top.

Materials and Equipment

• Small shrimps (alamang) Salt Mortar and pestle
• Polyethylene bags Drying trays Banana leaves
• Plastic bowls

Instructions:

1. Remove adhering materials from shrimp. Wash thoroughly by placing them in a woven basket and dipping them 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.