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)