Kamias (Averrhoa bilimbi)

July 17, 2008

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Filed under Asian Pantry; Non-recipes; fresh produce

Kamias (Averrhoa bilimbi), a souring agent for the classic sinigang

Despite the similarity of the scientific name of the kamias to balimbing, they are two different fruits. Balimbing is Averrhoa carambola and the popular English name is star fruit. Sliced cross-wise, the cut pieces look like five-pointed stars.

Kamias is smoother but acidic as well. It is boiled and strained, or cut into small pieces, to flavor the classic sinigang and to cook paksiw na isda.

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Spicy pineapple chicken casserole | Chicken recipes | Home-cooking rocks! says:

August 9, 2009 at 11:43 am

[...] papaya to our tinola and we cook our sinigang with the juice of mashed sampalok (tamarind) pulp, kamias or bayabas [...]

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Sinigang na baboy (pork and vegetables in tamarind broth) | My recipes says:

March 2, 2010 at 10:43 pm

[...] tamarind is the most popular, and common, ingredient for flavoring sinigang, other fruits like kamias may be used. When cooking sinigang with seafood instead of meat, bayabas (guava) is the souring [...]

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