Guinamos Hipon (Shrimp Paste)
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
- Remove adhering materials from shrimp. Wash thoroughly by placing them in a woven basket and dipping them in clean seawater several times.
- Partially dry the shrimps for one day to lower the moisture content, by spreading them thinly on clean mats or drying racks.
- 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.
- Form into round shape or cubes
- Package product in clean banana leaves or in low-density polyethylene bags.