Description:
This simple native dish will really appeal to people with simple tastes. But beware---you can consume a lot of rice with this dish (like I do). Unfortunately, here in the US, we do not have our local Kamias - and as a substitute, I use fresh balimbing which you can buy from some asian stores (if you are lucky) . These balimbings come from Thailand - I cut them and get the meaty part and they make a good alternative.
Ingredients:
1 k. galunggong,fillet (snappers can be used also)
1 tbsp. salt
10-15 pcs. dried kamias - (fresh will also do, provided you cut the kamias and gently squeeze out SOME of its juice first.
1 large red onion, chopped (or scallions - as what we call sibuyas tagalog)
1-1/2 tbsp garlic
150 gms. pork fat - sliced thinly (ask the local butcher to save
the fat because in the US, it is hard to buy pork with the fat--
or use the fat part of the porkchops)
banana leaf/leaves to fit the bottom of your pan or palayok
Directions:
Cover the bottom of the pan with banana leaves(if you have the native palayok, much better).
Season fillets with salt and some seasoning of your choice.
Wrap fillets with banana leaf (at least 4 fillets per wrap).·
Arrange onions, garlic, kamias and pork fat at the bottom of the pot.·
Place wrapped galunggong fillets on top of the above ingredients.
Pour water just enough to cover fillets when weighed down.·
Simmer over slow fire. Cook until the fish is of sardine consistency.·
Remove from pot and strain the liquid.
Use the liquid as the dip and serve together with the fish.
Wow! Is this one similar to paksiw na Bangus? :o)
ReplyDeleteA little, yes...but the difference is the tomato, onion, kamias, and the banana leaf...sarap! Paksiw is a lot more sour!
ReplyDeleteNext time I go to Philippines I'm going to bring home palayok with me ;-)
ReplyDeleteMaybe I need to handcarry it.
We went to National City yesterday, I bought galunggong.Maybe they have the frozen ones if I only look for the camias. Next time I'll try this recipe. Thank you Lita.
Hala Angie---enjoy! Yes, you can bring in palayok---my comadre in CA brought in one palayok from Manila. But the thing is ginagamit niyang pang-display lang---she cooks it in her usual cooking pan---then she transfers it to the palayok come serving time !
ReplyDeleteInaaaay, wag naman sana mo kami pagdalhin ng palayok pagdalaw namin diyan sa October, hahahaha!!! :o)
ReplyDeletePinaalala mo Anne, baka nga magpadala. hahaha!!
ReplyDeleteLOL, oo nga eh! magmumukha akong nagbebenta ng Kare-Kare sa airport, hahaha!!!
ReplyDeleteMuntik na nga...but instead, you know what I need: dusters, stugeron tablets.
ReplyDeleteAnd some others which I will add closer to the date.
Eh yung Princess kopitas at wine bottle?
ReplyDeleteThat's it, plus the pink crystal serving bowl and tray...I will just try to complete a list...and mga 6 tablets lang stugeron...
ReplyDeleteSige, pero wag lang masyado maraming babasagin coz marami rin akong dadalhin na epektos ng mga bata dahil baka magkasakit or whatever eh, buti na yung handa ako.
ReplyDeleteOK..kaunti lang!
ReplyDeleteAngie,
ReplyDeleteSuper init here in NJ---what's the temperature there in your aea? Our 2 aircons at home are on all day/night---siguro pagod na pagod na sa kaa-andar.
I have the habit pa naman of going out on lunchbreak---most of the time, even if I have baon---like now--I drove out--super init talaga! But in our office, super cold naman--para kaming mga eskimo dito!
Today was like 80°F we're not home all day, we went to Oceanside it's much cooler there than inland valley.
ReplyDeleteUmabot ng 117°F dito 2 saturdays ago, it feels like it's more hotter than Philippines. Dumating ang electic bill namin, dati rati nasa $200, this month $362. ang babayaran namin dahil napakainit naka andar 24/7 ang aircon.