14 Apr2009


I wrote this post last year on iba/kamias/belimbing at an early stage of drying on the roadside in Nasugbu, Batangas. It was pure speculation on my part as to how long the kamias were left out to dry, but didn’t realize they were literally dried to a crisp! So when I spotted some dried kamias in the Nasugbu market last week, I bought this small bowl full for PHP25. I want to experiment with this souring agent, and regret not buying some fresh tulingan and bringing it to Manila to try my hand at sinaing na tulingan… but maybe I will use the dried kamias in a sour soup or sinigang equivalent. It always amazes me how little I know about regional food in the country and it’s always an exciting moment when I come across an ingredient I am less or not at all familiar with… And I wonder why ingredients such as these aren’t more readily accessible in Manila markets or groceries.


Here are previous posts using fresh kamias:

A post on the fruit itself.
Sinigang na Hipon at Kamias
A post on balimbing, a relative of kamias or belimbing
A seafood lunch in Coron, Palawan, with a sinigang with kamias
Kamias fruit drying by the roadside
Ilocano Pipian (with kamias) a la Marketman
Ginisang Kamias at Bagoong
Inun-Unan na Bilong-Bilong (with kamias)



  1. Sanojmd says:

    We used to dtry this kamias when I was a kid because we had this tree at our backyard way back home.We just sliced the kamias into 2 then sun dry it until it has no moisture on it. If it is not dried enough, it will have some molds after a few days.we placed it on “bilao” while drying. My mom used this on sinaing na tulingan. It is so good. Now, I’m certainly missing my mom’s dishes. Btw, you could grow this kamias at you own backyard MM. You just need to have ripe fruit and it will easily grow.

    Apr 14, 2009 | 10:41 am


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  3. Marketman says:

    sanojmd, I grew up in homes with abundant kamias, hence my penchant for it raw and natural with rock salt, but our rented home now does not have a tree. There is one down the road that we can pick some from when it is heavily laden with fruit…

    Apr 14, 2009 | 10:45 am

  4. marissewalangkaparis says:

    Wow! I’d love to have some of this dried kamias. I now have a big black palayok given by a friend from Tanauan. He gave this to me complete with Tulingan and the recipe. I guess I’ll have to dry the kamias myself. Hubby loves tulingan so much. I need to learn this dish.

    Apr 14, 2009 | 10:45 am

  5. peachkins says:

    I love dried kamias sa sinaing na isda.Na-try nyo na?

    Apr 14, 2009 | 11:28 am

  6. sanojmd says:

    wow, i was the first to comment and the bonus thing is, MM responded to my comment! now, im touched! hehehe. thanks MM!

    Apr 14, 2009 | 11:35 am

  7. Marketman says:

    sanojmd, I do try to respond to comments when there is a specific question to be answered (though not all, you should see some of the comments and emails I get every day), or if I can add some personal point that makes sense… earlier in the blog, I tried to respond to most comments and it just got too difficult to do timewise…

    Apr 14, 2009 | 11:44 am

  8. isabella says:

    Dear MM,
    I have a friend from batangas who gifted us with dried camias lately,and you know we made it as ‘paasim’for our guinisang munggo;so nice…different from the sourness of tamarind which we often use in our guinisang munggo.

    Some who have tasted it were asking what is that flavor??? Recommend it to your next guinisang munggo!


    Apr 14, 2009 | 2:13 pm

  9. myra_p says:

    Our caretaker at the beachhouse cooks for us this local Batangueno dish of baby galunggong wrapped in banana leaves (about 10-12 in a packet), and soured with dried kamias. Gata may also be added. Very fresh-tasting, good to eat kamayan-style.

    Apr 14, 2009 | 3:23 pm

  10. bearhug0127 says:

    I worked in Sto. Tomas, Batangas, for quite sometime and the Manang who owns the carinderia where I usually take my lunch cooks a mean sinaing na tulingan. How I miss it…And I remember too her delicious corn soup. Real fresh corn and some fresh green leaves too..

    Apr 14, 2009 | 4:17 pm

  11. zena says:

    I was watching Secrets of the MAsters on Q last Sun and the featured chef, Jill Sandique made a salad dressing using dried kamias with basi vinegar, canola oil, patis, etc. The point being to use filipino ing. When I was young, my mom used to dry and candy the kamias as a substitute for dates. We would have a pili and candied kamias cake instead. Pretty tasty.

    Apr 14, 2009 | 4:28 pm

  12. denise says:

    my aunts (my mom’s 2nd cousins) use that for cooking sinigang or paksiw here in dubai…due to the large indian community that uses it as well, it’s abundant in most groceries…but i did grow up with one in the backyard but was never used for cooking that much

    Apr 14, 2009 | 6:42 pm

  13. evel says:

    i love sinaing na tulingan with gata…lalu na kung ipiprito pa ng malutong yung tulingan…best paired with burong manga….sarrrap!

    Apr 14, 2009 | 10:09 pm

  14. Edna says:

    I had a former co-worker whose wife used dried kamias(I’m thinking not the very very dried ones) when she makes Food for the Gods and it really tasted good.

    Apr 14, 2009 | 10:17 pm

  15. leah says:

    My grandmother uses dried camias (or fresh) in dinuguan.

    Apr 15, 2009 | 2:01 am

  16. Doddie from Korea says:

    Hi MM and MM readers,

    I wonder if there’s a kind soul who is willing to send me a small pack of dried kamias thru mail? Unfortunately, I am in the part of Korea where I have no access to it. I can reimburse for the cost and shipping or I can send korean food items in exchange. If there’s anyone interested in a dried kamias/korean food swap please email me at doddie.h(at)gmail.com

    Apr 15, 2009 | 8:09 am

  17. Peach says:

    Dried camias is available at Robinson’s Supermarket, particularly the Merville Paranaque branch. They’re sold at the dried beans and mushrooms section. I’m not sure if these are being sold in all branches though.

    Apr 15, 2009 | 10:03 am

  18. mbv says:

    kamias is very helpful aid in several dishes…yes, mm tulingan is great with kamias in a variety of way. “Sinaing na tulingan” but the fish should be really fresh! frying to crisp the sinaing na tulingan a day or 2 after is also great. Guinataang Tulingan with kamias is another….a lot of rice pls!!!

    myra_p we are calling it “pinais na galunggong” :)

    Apr 15, 2009 | 10:37 am

  19. GayeN says:

    Wow! I was just thinking of cooking up sinigang using dried kamias for lunch hehe

    We had several Kamias trees back home in Pangasinan. My mom had to cut all but two last year because they are taking over the backyard. My mom harvests several bilaos full of the fruit from the trees after the rainy season and dry them under the sun. Growing up we always have bottles full of dried kamias in the cupboard and mom gives several bottles away since we won’t be able to consume them all anyway. Our relatives from the US & Oz always takes home several packs when they come for a visit.

    If anyone is interested, I can send some. My mom was drying several bilaos when I went home last Holy week. They’ll be ready in a week or two. I just need to check with my mom if she haven’t ‘reserved’ those yet. =D

    Apr 15, 2009 | 11:05 am

  20. Jaja says:

    I always associate dried kamias with sinaing na tulingan. We would always have it whenever we go to Batangas for a visit.

    Apr 15, 2009 | 11:15 am

  21. marissewalangkaparis says:

    I’m raising my hand Gayen…can I have some please? I can have it picked up by my messenger..are you in Metro Manila….Wow…then I can make my sinaing na tulingan…Mighty grateful to you….

    Apr 15, 2009 | 6:23 pm

  22. senn says:

    sanojmd says:… MM responded to my comment! now, im touched!

    Yes, that’s why I always read MM’s blog everyday, but seldom leave a comment. What I noticed with MM is he always acknowledges “you”…and for me anyway it makes me feel special ;). God bless MM!!!

    Apr 15, 2009 | 11:09 pm

  23. myra_p says:

    mbv, thanks for the name! Doddie, given that we’ve exchanged goods before, I’d send you the dried kamias if I had some right now :) Although just for info purposes, do mail carriers accept dried food that isn’t vacuum-packed?

    Apr 16, 2009 | 2:25 am

  24. Ted says:

    marissewalangkaparis, you can always use fresh kamias when making sinaing na tulingan, you just need more of it. I can only get frozen kamias here in the Bay area and that’s what i use to cook sinaing na bonita(tulingan)

    Apr 16, 2009 | 8:06 am

  25. betty q. says:

    GayeN…can they be frozen? If they can be, do you mind saving and freezing some for me? I am planning to go back home with one of my boys ( they both haven’t seen Pinas yet!) this Christmas. I shall reimburse you for all your troubles and if you would like to make XO, I can bring back some dried scallops for you! …they can be frozen as well!

    Apr 16, 2009 | 8:24 am

  26. edel says:

    i haven’t tried eating a dish with dried kamias but i love the candied kamias that my yaya brings whenever she goes home to batangas. will ask her to buy some dried ones next time =D

    i’m suddenly craving for sinaing na tulingan or any fish with kamias! hehe

    Apr 16, 2009 | 10:17 am

  27. GayeN says:

    Hi marissewalangkaparis: I’m in Cainta, maybe we can arrange to have your messenger pick it up somewhere near. I’ll be going home in Pangasinan this weekend, I hope the dried kamias are ready by then.

    Hi bettyq: I’m not sure if the dried kamias can be frozen but don’t worry I can have them available for you before you arrive. BTW, I love your XO sauce recipe. I tried making it last year(after months of searching for dried scallops(really expensive! =( ) here in manila and it was a hit! My sisters have since bugging me to make some again. Would you really bring some dried scallops? Oh wow! Thanks so much!!!

    Hi doddie: I can send you some although I’m not sure at the moment how to send to you. I’ll need to research first. although if you know some way to send the pack over to Korea that’ll be really helpful.

    Apr 16, 2009 | 4:23 pm

  28. Nathan says:

    Reminds me of the kamias bars that an ex-girlfriend’s aunt used to make. That was way back in the late 80’s. She said they were made with dried kamias. I’m guessing that what she really meant was candied kamias. I’d love to be able to make these kamias bars for myself. Does anybody have a recipe? I have a recipe for candied tomatoes and was wondering if they’re similar.

    Apr 16, 2009 | 5:18 pm

  29. betty q. says:

    Yup, GayeN …I will surely bring back dried scallops. How expensive is it there? For XO, I only use the tiny ones since I am gooing to process it anyway and it is cost effective, too. 1 pound costs only CDN$9.00!…why buy the first grade ones? I buy the primera clase for soups, and dishes like braised shitaki maushrooms with dried scallops, and baby shanghai bok choy.I will allot 1 maleta just for dried scallops and dried shitaki mushrooms…masaya na ang Ate ko with just those mushrrooms!

    Do you also like candied salmon? I make a pretty mean Indian Candy (smoked salmon)… they are NOT THE CHUNKS! (though I can make smoked salmon chunks as well). I cut them into strips like beef jerky. it is slightly chewy BUT NOT TOO CHEWY, has zip ( I like a bit of zip), and ADDICTING! …makes excellent pulutan! Let me know now and anybody who would like to try it back home. Salmon season is coming and I only smoke a certain amount in spring, summer and early fall.

    You are in Cainta? I have a very dear friend there in Cainta. I am volunteering her already….can she has some of your dried camias and candied ones if you mom makes them? Thanks!!!

    Apr 17, 2009 | 12:40 am

  30. penoybalut says:

    Hi MM,

    Wow, sinaing na tulingan with dried kamias that is my favorite paired with nilagang talong Batangas, they are the small green ones.

    Like most of the commenters, I grew up with a kamias tree in the backyard, we would eat it green sliced thinly with salt paired with sardines, rosebowl or fried fish or steamed suahe. yummm.. Because the tree would bear fruit excessively more than we and the neighbors can eat. My mom would pickle it with brine or dry it, good until the next season.

    Now, does anybody in MM world know where to get dried kamias in Northern Cal? Would really love making tulingan here.

    Salamat po!

    Apr 17, 2009 | 11:18 am

  31. Doddie from Korea says:

    Myra and GayeN,

    Dried goods can be sent with a simple ziploc bag. And you can stick it in a small Manila envelope, seal with tape and it’s cool. You can send it with the cheapest postal fee possible. A small bag of kamias would do.

    I can send korean celphone trinkets in return or if you want food stuff, just let me know.

    My addy is:

    Doddie Householder
    Kisan Apts, 101-509
    Notaplee, Janghowon Eup
    Ichon City, South Korea

    My grateful thanks in advance.


    Apr 17, 2009 | 6:56 pm

  32. marissewalangkaparis says:

    Gayen,I just checked this site today. Hope I can have some kamias. My cellphone is 0917 830 01 98. Please let me know how and when. I live in the area that you do too. (What a coincidence!). I will be so grateful..Thanks!!

    Apr 17, 2009 | 8:17 pm

  33. GayeN says:

    Hi betty q. – I got the teeny tiny ones and 200gms (less than half lb) already costs almost P500, the seller said the scallops are imported that’s why they’re so expensive.

    I’m a sucker for salmon, my favorites are salmon sashimi and smoked salmon(although I’ve not tasted the CHUNKY Indian candy kind)=D I’m already looking forward to your candied salmon.

    My mom doesn’t make candied kamias but my aunt does. I’ll check if she’ll be making some. Although, I won’t be surprise if she has. This aunt makes candies out of almost anything edible lol! Think candied watermelon peels, condol(wax gourd), tomatoes, etc.

    Doddie – Expect a pack of dried kamias soon (although I’m just not sure how long it’ll take =D). It’s up to you if you send me something. I’m already happy with a postcard from korea. =)

    marissewalangkaparis – Great! I’ll update you Sunday or Monday. =)

    Apr 18, 2009 | 12:04 am

  34. betty q. says:

    Oh, GayeN: I saw my friend’s comment of one of the recent posts asking if she could also have some…

    I am thanking you for her!

    Apr 18, 2009 | 12:39 am

  35. GayeN says:

    betty q: sure! no problem. =D

    Apr 18, 2009 | 9:28 am

  36. Chowhound says:

    I would love to have some of that dried kamias. Like a lot of people here I grew up with kamias in the backyard. My family uses both fresh and dried kamias for sinigang, sinaing na tulingan sa gata with sili and talong as well as for a dish called ginanga or pangat (fish braised in salt, vinegar or kamias, siling haba, ginger and peppers then hot coconut oil is poured on top before serving). Last weekend I was at the Filipino store and I thought I hit the jackpot because the item list on the freezer lists frozen kamias, to my dismay, the store stopped stocking them because the supply is very unreliable. I would love to get my hands into those dried kamias.

    Apr 18, 2009 | 11:25 am

  37. marissewalangkaparis says:

    Thanks GayeN. I’ll look forward to that. I went marketing today and found some wonderful tulingan so I decided to cook some and tried it (as Ted said) with fresh kamias. It’s been cooking now for two hours and it smells so good. I know it will be better with dried kamias so when I get yours I will surely make another batch. Hubby loves sinaing na tulingan and this batch will be gone in a jiff and i wanted to try my friend’s recipe.It’d be great to meet.We live in the same area.Thanks!!

    Bettyq,Wow we look forward to your coming home!! Hope we can get together for you. Gee…I owe so much to you for all your advises…Marketman..bettyq is coming home in December!!! Let’s meet up with her sana!!

    Apr 18, 2009 | 4:56 pm

  38. marissewalangkaparis says:

    GayeN!! I look forward to your kamias…but just to share:Ted you were right,I cooked the sinaing with not-dried kamias for seven hours. I had to stop as it ran out of liquids already. I used a big black palayok but did it on my stove (really,really tiny flame).It’s so good and close to how my friend from Tanauan does it. I guess if I reached ten hours cooking,it would be exactly the same(bones would really be that soft). Especially if I had dried kamias. I was able to dry half a kilo of kamias for half day but I needed to cook the tulingan already. Yup pwede. It actually turns really brown (kamias) when it’s cooked. My palayok of tulingan is almost gone. I am bringing some to my in-laws for lunch. My daughter who flew in from Hongkong ate some right away when she arrived last night.
    Am excited to get GayeN’s kamias…and I will also experiment on drying some up myself. From a previous blog,I also will try doing candied kamias. Kamias at P20 a kilo is so plentiful here in the Philippines. It’s amazing how good it is.I want to see if the candied kamias I make will be close to candied dates.

    Apr 19, 2009 | 8:42 am

  39. betty q. says:

    Marisse: if I had camias coming out of my ears, I would also make them into candied camias. In one of MM\s post on it, Apicio mentioned lime (to firm up the fruits so they don’t disintegrate prior to subjecting them to the process…like pricking them and pressing the daylights (camias sour juice!) out of them as Millet suggested!…if you want to use lime (not the DOLOPRIL forthe garden…no, no no!!!)…it is the same as lye (you use for cuchinta).

    I think if you combine Apicio’s initial process of treating the camias followed by Millet’s camias candy making process…then you will end up with something that’s worth giving away for next Christmas! any leftovers…make PILI-CAMIAS BARS (our sariling atin FFTG!). Here is my take for a chewy FFTG. do not cream the butter and the sugar. ….MELT the butter. Just like in brownies, melting the butter with the sugar makes a chewy brownie. If you cream the butter on high speed, you are incorporating AIR . then with the eggs (depending on how many you use), it sometimes turn to a CAKEY FFTG. So, if you want to make another experiment, MELT the butter and add the brown the sugar, etc. OK

    Apr 19, 2009 | 2:16 pm

  40. betty q. says:

    cut off! ,,,hahahah…

    Hey, Chris: are you in town? If yoou are, please send me an e-mail. I had another AHA! moment last night while soaking in the tub. Since you are into bazaars and into CRAFTS as well, I think you will like this one. I don’t think it is out there already over there. Kaya, Dali!!! maybe in time for your next bazaar. If it is, then I will give you some ideas on how to improve on it. You can even make it into a class project. I think the kids will enjoy dooing it!

    Apr 19, 2009 | 2:41 pm

  41. chris says:

    hi all! missed the site. my comp bogged down but its working now. a belated easter to all, better late than never, hehehe…
    wow, timing naman as i am writing this, i saw bettyq’s post for me, yes, i will email you ma’am, ASAP! were you able to receive my email with the puso ng saging burger recipe?

    as for the dried kamias, i like using it in sinaing na tulingan. i put lots and lots of kamia and plump it up, then i’ll make an ulam out of it, or make “papak”.

    hi ms. gayen: i would like to be a beneficiary of your generosity. yes, i would love to have a share of your dried kamias, i wouldnt mind picking it up all the way sa cainta… kasama na lakwatsa doon, hehehe…

    mr.mm: hello po and missed your site. am back oogling and salivating at the pictures, and planning to try the recipes here!

    Apr 22, 2009 | 8:18 pm

  42. sheila says:

    to all,
    thanks for all the wonderful comment about this dried kamias..surely informative…i have grown kamias tree on my backyard as well and seldom uses this fruit because of the thought it could get spoiled right away if not use..haven’t thought before of drying them…hope to more about the details for its process…does it still need to be soaked in lime perhaps?

    May 16, 2009 | 7:56 pm

  43. Rcjavi says:

    Haha it’s funny how my mom actually brought some dried kamias when she got back came from the Philippines. We used this a lot growing up because we always had Sinaing na Isda. Tulingan and Tawilis was the favorite in our house. Since my dad was a Batangueno, Sinaing na Isda was a breakfast staple(and Tapang Taal of course hehe).

    May 28, 2009 | 3:28 am

  44. el_jefe says:

    KAMYAS=in batangenyo it is called KALAMYAS the shelf life of tulingan cooked with dried kalamyas is longer compared to sinaing ccoked with fresh ones or fresh sampaloc fruits…. in BATANGAS cooking=slow cooking is called ”paayang-ayang”=cooking at low fire for long hours so that the flavors will come out…similar to SANGKUTSA principle….

    Oct 30, 2009 | 9:32 pm


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