Comments on: Dried Kamias / Iba / (Belimbing)

By: el_jefe

el_jefe — Fri, 30 Oct 2009 13:32:21 +0000

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….

By: Rcjavi

Rcjavi — Wed, 27 May 2009 19:28:07 +0000

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).

By: sheila

sheila — Sat, 16 May 2009 11:56:34 +0000

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?

By: chris

chris — Wed, 22 Apr 2009 12:18:31 +0000

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!

By: betty q.

betty q. — Sun, 19 Apr 2009 06:41:21 +0000

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!

By: betty q.

betty q. — Sun, 19 Apr 2009 06:16:56 +0000

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

By: marissewalangkaparis

marissewalangkaparis — Sun, 19 Apr 2009 00:42:03 +0000

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.

By: marissewalangkaparis

marissewalangkaparis — Sat, 18 Apr 2009 08:56:39 +0000

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!!

By: Chowhound

Chowhound — Sat, 18 Apr 2009 03:25:44 +0000

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.

By: GayeN

GayeN — Sat, 18 Apr 2009 01:28:15 +0000

betty q: sure! no problem. =D