What to eat in San Miguel Bulacan

Oriental Mindoro's Dried Kamias

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). Likewise, dried kamias can be added as herbs to other Filipino meals.

How to dry kamias fruits? Oriental Mindoro Dried Kamias
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.
How to dry kamias fruits? Oriental Mindoro Dried Kamias
Nanay Taba (Martina) from Calapan, Oriental Mindoro


How to dry kamias fruits? Oriental Mindoro Dried Kamias

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 months), a sumptuous combination of dried  kamias' zest and the saltiness of your dish has totally compliments each other. The dried  kamias acts as a chaser to the salted/fish.
How to dry kamias fruits? Oriental Mindoro Dried Kamias
Dried Kamias
The sinaing na isda became a common thing back in our Manila residence, even the kids enjoys munching the kamias from the sinaing na isda particularly when pan-fried after it was stewed for a couple hours or even after two days. The dish tasted even better when frying it until it gets toasted and cruchy while retaining a bit of moist from the stew (sinaing).


Foodamn Philippines [www.foodamn.com], created by Green Dei (Daryll Villena) If you guys have tips on exotic food and recipes, write us at foodamnphilippines(at)gmail(dot)com

If you find this post helpful, informative or entertaining, feel free to SHARE it.
Follow https://twitter.com/GreenDei 
Facebook Page:  Foodamn Philippines
IG https://instagram.com/foodamnphilippines
YouTube https://www.youtube.com/user/DeiVille

I’d love to know what you think about this post. Feel free to leave your comment. I do reply to each of your messages or questions so please come back if you’ve left one.

Disclosure:  Foodamn Philipppines receives products in order to conduct reviews. No monetary compensation was provided unless noted otherwise. All opinions are 100% my own. Some posts may contain web links in exchange for payment. In the event of a giveaway, the sponsor is responsible for delivery of the prize, unless otherwise noted in the posting. I only recommend, discuss, or introduce products/services/businesses I personally use and believe will be a good fit for my readers.

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
  3. oo nga inaamag kasi binasa ko.xa before oatuyuan advisabke b un na hugasan muna bago patuyuin?

    ReplyDelete
    Replies
    1. Mas advisable na ibilad agad kamias, huwag po huhugasan.

      Delete
  4. May machines na po ba sa pagdadrying ng kamias?? Yung focus lang po sa kamias ..gagawin ko sana pong topic sa thesis ..sana po mapansin

    ReplyDelete
    Replies
    1. I read an article from Nueva Vizcaya State University researcher who designed a portable electric dryer. The article is from Ofelia F. Domingo, S&T Media Service (Philippine Star, 2005 November)

      BAMBANG, Nueva Vizcaya – Reduce fruit spoilage and realize profits by processing excess fruits into gainful by products with the help of a newly designed electric fruit dryer.

      The designers of the new fruit dryer are Eustaquio B. Guzman, Frankie M. Ramos, and Jonathan Nuestro, researchers at the Nueva Vizcaya State University (NVSU).

      In a report to the Philippine Council for Agriculture, Forestry and Natural Resources Research and Development (PCARRD), the researchers said the dryer was fabricated using locally available materials. It looks like a cabinet with stainless steel trays inside the drying bin and a glass window to allow viewing of the products being dried without opening the doors. It is convertible from semi-permanent to roller type for easy transport and mobility.

      To use the dryer, fruits are sliced then drained before loading in the bin. The dryer is preheated to 45 degrees Celsius. The exhaust pipe is opened for three hours and closed for the remaining hours to allow hot air to circulate inside the bin. A thermostat calibrated from zero degrees to 120 degrees is used to adjust the temperature.

      NVSU researchers said drying tests for specific fruits showed differences in the dryer’s capacity. The highest capacity attained for the 12 trays placed inside the dryer was 30 kilograms for pineapple, 26 kilograms for "kondol," and 24 kilograms for "kamias" and mango.

      At a drying temperature of 70 degrees and using a 1Ú4 horsepower motor running at 1,700 revolutions per minute (RPM), "kondol" had the least drying time of seven hours and pineapple had the longest drying period of 11 hours. At the same temperature and using the same motor running at 1,000 RPM, drying time for "kondol" was 7.5 hours and pineapple was 11.45 hours.

      Power consumption was low. Pineapple drying consumed 11.2 kilowatt-hours; mango, 9.3 kilowatt-hours; "kondol," 7.1 kilowatt-hours; and "kamias," 9.2 kilowatt-hours.

      The dryer can also be used for vegetable processing. Food processor can operate it in the evening and even with heavy rainfall. The drying compartment of the machine is not affected by the temperature outside because of the thick insulators.

      In 2003, the price of the solid stainless dryer was estimated at P57,000. The machine can be adapted for micro businesses, household consumption, training purposes of state universities, colleges, and other government agencies.

      Nueva Vizcaya is known for its ‘carabao’ mango and other fruits like pineapple, "kondol," and "kamias." There are seasons when supply of these fruits exceeds the demand in the market. This compels farmers to lower the price rather than take the risk of leaving the fruits to rot.

      Delete

Post a Comment

[ 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