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 food compliments to their famous Tagalog dish known as Sinaing na Isda or Pinangat to other localities. Sinaing na isda uses fish variation - Sinaing na Tulingan (small mackerel tuna), Sinaing na Tambakol (yellowfin tuna) or Sinaing na Galunggong (short fin mackerel scad). Likewise, dried kamias can be added as herbs to other Filipino meals.

sliced kamias
sliced kamias

How to dry kamias fruits?

From the observations I made and stories from my in-laws, old folks from Calapan, Oriental Mindoro, they share some pointers on how to correctly dry 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 for 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 to estimate how much you'll be needing.
How to dry kamias fruits? Oriental Mindoro Dried Kamias
Nanay Taba (Martina) from Calapan, Oriental Mindoro

kamias fruits in a bilao

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 (maambunan). The whole batch when it gets wet will spoil and is 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 have 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 enjoyed 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 got toasted and crunchy while retaining a bit of moisture from the stew (sinaing).

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

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

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

    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.

  2. Hi freshly dried kamias for sale:

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

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

  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

    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.


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