I like this podcast. Very grateful for having Alan with his insights and various perspectives about Filipinos and the country as a whole. By the way "mano po" is the traditional Filipino custom that involves a person - typically older than you (say your parents, grandparents etc..)- laying their hand out while you hold it to touch your forehead, as a sign of respect. The parent would just say "God bless you" to you at the same time.
I was assigned or called to the Philippines 🇵🇭. Youngest of my mom's boys. I was the last and only one to serve in the Philippines. My mom was one of the very first to be baptized there. In fact, her story was recently published in a September publication(Liahona) of the church in the Philippines. Even though I am no longer affiliated with the church I will always be grateful for the opportunity my mission gave me to connect with my heritage and to learn the languages of our people.
If you wouldn’t mind, can you send me a link to the Liahona article? Leland@partfilipino.com. I’m thinking about doing a series on LDS history in the Philippines.
Hi Leland. You asked your friend about "patis" (fish sauce). Your friend might not remember it. And, since he was in Visayas, patis is not fish sauce there. Soy sauce = Toyo (Tagalog), Patis (Visaya or maybe just in Hiligaynon). Fish sauce = Patis (Tagalog), Rufina (Visaya). In Manila, one of the early brands of fish sauce is Rufina. That's where the Visayans got it from. I am Tagalog myself, and that is what my Visayan friends tell me. Anybody Visayan can correct me on this, please.
What was referred to as "ginamay" may actually have been "ginamos". It's a small variety of smelt, fish, fermented with an overwhelming amount of salt until it lathers itself in its own juices and that's when it's ready for consumption. The name comes from the Cebuano word "gamos" to ferment. To add the prefix "gi-" means that it is fermented. In tagalog I think it's called bagoong. Ginamay is minced/cubed meat usually pork, with cubed vegetables like potatoes and chayote squash, cooked a bit dryer than stew, with seasonings usually with annato/achiote that gives it a somewhat reddish color. The root word is "gamay" meaning "small" in Cebuano, and adding "gi-" again would mean that the dish is of small pieces/cuts of ingredients. ■ Interesting video you have. I didn't know LDS are into pork also. Thank you, I enjoyed watching.
Mabuhay ka, Alan Johnson! Congrats! Maraming salamat!
Such a fun interview - it's clear that Alan loves the Philippines!
I like this podcast. Very grateful for having Alan with his insights and various perspectives about Filipinos and the country as a whole. By the way "mano po" is the traditional Filipino custom that involves a person - typically older than you (say your parents, grandparents etc..)- laying their hand out while you hold it to touch your forehead, as a sign of respect. The parent would just say "God bless you" to you at the same time.
I was assigned or called to the Philippines 🇵🇭. Youngest of my mom's boys. I was the last and only one to serve in the Philippines. My mom was one of the very first to be baptized there. In fact, her story was recently published in a September publication(Liahona) of the church in the Philippines. Even though I am no longer affiliated with the church I will always be grateful for the opportunity my mission gave me to connect with my heritage and to learn the languages of our people.
If you wouldn’t mind, can you send me a link to the Liahona article? Leland@partfilipino.com. I’m thinking about doing a series on LDS history in the Philippines.
Hi Leland. You asked your friend about "patis" (fish sauce).
Your friend might not remember it. And, since he was in Visayas, patis is not fish sauce there.
Soy sauce = Toyo (Tagalog), Patis (Visaya or maybe just in Hiligaynon).
Fish sauce = Patis (Tagalog), Rufina (Visaya).
In Manila, one of the early brands of fish sauce is Rufina. That's where the Visayans got it from.
I am Tagalog myself, and that is what my Visayan friends tell me. Anybody Visayan can correct me on this, please.
I was at my local Filipino store the other day and took a picture of it. Yes, the bottle says Rufina Patis Fish Sauce.
Just sharing the Tabernacle choir concert in the Philippines
I did not know the choir was there. If anyone stumbles across this, here is the link: ua-cam.com/users/livebz53vT646Vw?si=J3dgfhoTfZ_u3w3e
What was referred to as "ginamay" may actually have been "ginamos". It's a small variety of smelt, fish, fermented with an overwhelming amount of salt until it lathers itself in its own juices and that's when it's ready for consumption. The name comes from the Cebuano word "gamos" to ferment. To add the prefix "gi-" means that it is fermented. In tagalog I think it's called bagoong. Ginamay is minced/cubed meat usually pork, with cubed vegetables like potatoes and chayote squash, cooked a bit dryer than stew, with seasonings usually with annato/achiote that gives it a somewhat reddish color. The root word is "gamay" meaning "small" in Cebuano, and adding "gi-" again would mean that the dish is of small pieces/cuts of ingredients. ■ Interesting video you have. I didn't know LDS are into pork also. Thank you, I enjoyed watching.
Yah Ginamos as what we called for is an acquired taste.hehehe. what about buwad smells bad to.
i think he is referring to Ginamos not ginamay
Its ginamos not ginamay.