Foodamn Philippines: Oriental Mindoro's Dried Kamias

Thursday, January 17, 2013

Oriental Mindoro's Dried Kamias

Share

Dried Kamias (Pinatuyong Kamias)

A Popular Filipino Dish Compliment


Mindoro provinces and Batangas are abundant in Kamias (Starfruit), drying up these medium-size tangy fruits makes a food compliments to their famous Tagalog dish known as Sinaing na Isda or Pinangat to other locality. Sinaing na isda uses fish variation - Sinaing na Tulingan (small mackerel tuna), Sinaing na Tambakol (yellow fin tuna) or Sinaing na Galunggong (short fin mackerel scad).
sliced kamias

How to dry kamias fruits?

From the observation I made and stories from my in-laws old folks from Calapan, Oriental Mindoro, they share some pointers how to correctly dried up the kamias.
  1. Slice the kamias into four parts, cut based from the edges of the fruits.
  2. Lay it piece by piece on a "bilao" (native tray).
  3.  Let it expose to direct sunlight from three to four straight days.
  4.  Keep the dried kamias in a clean storage jar.
  5. When cooking Sinaing na Isda, get a handful or a guess estimates how much you'll be needing.
Nanay Taba (Martina) from Calapan, Oriental Mindoro

Next post, Foodamn Philippines will be sharing a family tradition recipe of Sinaing na Isda. :)

They say, don't let it get wet by drizzles (light rains) the whole batch when gets wet will spoil and essentially not ideal for cooking.

The old folks, sometimes displayed the bilao full of fresh kamias on top of the house roofs for maximum heat absorption.

One thing is for sure, Manila locals has embraced the dish because of its flexibility (it stays longer even in days), a sumptuous combination of dried  kamias' zest and the salted has totally compliments each other. The dried  kamias acts as a chaser to the salted/fish.
Dried Kamias
The sinaing na isda became a common thing back in our Manila residence, even our toddler enjoys munching the kamias from the sinaing na isda particularly when pan-fried after it was stewed for a couple hours. The dish tasted even better when frying it until it gets toasted and cruchy while retaining a bit of moist from the stew (sinaing).


P.S.
With a hint of Filipino exotic food and truly Filipino foods made for your visual appetites. Originally created by Green Dei of Foodamn Philippines and Green Dei Media PH.

Foodamn Philippines
Founder, Daryll (Green Dei)
Follow https://twitter.com/GreenDei
Like Foodamn Philippines Official Facebook Page: https://www.facebook.com/FoodamnPhilippines

If you guys have tips on exotic food and recipes, write us at darylldial(at)gmail(dot)com

5 comments:

  1. bakit pag kmi nagpapatuyo ng kamyas inaamag ? pahelp naman po :( salamat

    ReplyDelete
    Replies
    1. Siguro dahil nabasa before nyo pa ibilad. Sa Mindoro once naambunan/naulanan itatapon na because prone na sya masira agad.

      Delete
    2. akin po sir, di naman naambunan, sliced in half po xa. pero after 3 days naamag po xa.

      Delete
    3. Kung hindi nabasa/naambunan, the white spots are not amag, it’s natural color acquired during the drying process. Our bottled dried kamias normally looks like that. Just don’t forget to wash them before cooking.

      Delete
  2. Hi freshly dried kamias for sale:

    https://www.mybenta.com/classified/249811/dried-bilimbi-%28tuyong-kamias%29

    ReplyDelete

[ eat me. drink me. share me. ]

Please read our complete comment policy.

We will not post comments that:
1. Promote services or products (non-commercial links that are relevant to the blog post or comment are acceptable)
2. Are simply links to other sites, blogs, editorials, etc.
3. Contain vulgar language, personal attacks of any kind, or are offensive
4. Make unsupported accusations
5. Are far off-topic

Related Posts Plugin for WordPress, Blogger...