More ‘kamias’ recipes
AFTER READING our article on bilimbi (kamias) last week, our friend, chef Vangie Casipit, experimented on the fruit and e-mailed us to detail her own delightful discoveries:
“Bilimbi can replace vinegar in adobo and paksiw recipes. I thought of using bamboo shoots and eggplants, so I prepared adobong bamboo shoots, and eggplants with bilimbi, which were both tasty. Then, I cooked taro stems and tuber with bilimbi—a flavorful, ginger-garnished paksiw recipe.
“Foodies will also enjoy adobong sitaw or kangkong or okra with bilimbi. With upo and sour noodle soup also in mind, the options are growing. I also researched about preparing bilimbi chutney, and here’s what I came up with:
“Slice two cups of bilimbi. Heat up a tablespoon of coconut oil, and fry some grated ginger. Add mustard and fenugreek seeds with turmeric powder. Curry patta leaves with garlic are also good ingredients. Add the sliced bilimbi and a cup of water. Bring to a boil and simmer for five minutes. Add salt and turn off the heat. Cooking with bilimbi has been an amazing experience!”
To get copies of the recipes for paksiw and adobo, e-mail Vangie at [email protected] and ask about her other recipes using vegetables.
