Ginataang Kamias (Belimbing Cooked in Coconut Milk)

Ginataang Kamias

Did you notice how everybody gets a little closer through Facebook? Non-friends become acquaintances, acquaintances become friends, friends become BFFs and BFFs..well, they’re practically your sister. I guess this is because everyone gets a glimpse of everyone’s lives. Do you agree?

This is the second recipe I got from a schoolmate. {First was the Chinese Pork Adobo, remember?}. I was surprised when Nadine sent me a message with this recipe. Honestly, I don’t even remember talking to her back then–even for a simple chat or a hi, because one, I wasn’t even in one of her classes which means, I don’t know her personally.{talking to a person you don’t really know is awkward}. Second, she was one of those pretty girls which are kinda popular—I was a little intimidated. And third, I’m one of those invisible girls who kind of blend in with the school surroundings and the environment…LOL!

…and I write. I write fiction. I write about personal fantasies.{No, I won’t elaborate about those fantasies, that’s a different story..LOL!} I write stories. Stories that I, myself, only read.

Was I a nerd in high school?………………. Anyone? heehee.

Ginataang Kamias

Anyway, I really wanted to try this the moment I got the message which has the recipe but Kamias {a.k.a. Belimbing/Ginger Lily} was out of season at that time. I was interested because I love Kamias in anyway I could eat it : dipped in salt, dried, and Sinigang. I was also excited. I’ll have another way to eat these sour gems!

I love anything sour or anything with a hint of sourness. This dish is a mixture of salty, creamy, sour and a little spicy, perfect with a cup of hot steamed rice…..or four, hee.

Print

Ginataang Kamias/Belimbing Cooked in Coconut Milk

Ingredients

Scale
  • 2530 Kamias, sliced into small pieces
  • 300g pork belly, cut into small pieces
  • milk of one coconut [♥ you can also used canned]
  • 1 tbsp shrimp paste
  • 1 tbsp salt
  • 1 bird’s eye chili
  • 1 tbsp canola oil

Instructions

  1. Remove the juice of the kamias pieces by smothering it with salt and then squeezing the juice from it.
  2. Heat the oil in a pan and stir fry pork until half-cooked.
  3. Pour in coconut milk, then add shrimp paste and chili.
  4. Simmer for a few minutes until pork is tender, then add kamias.
  5. Simmer for a few more minutes, just to let the kamias cook in the coconut milk.
  6. Serve with lots of rice!

Did you make this recipe?

Share a photo and tag me @thepeachkitchen — I can't wait to see what you've made!

 

 

——♥♥♥—–

Nadine,

Thank you for always dropping by and reading my blog and thank you for this recipe. This will absolutely add inches to my waistline but what the heck?

Peach

                                 ——♥♥♥—–

Maybe you guys have some delicious recipes? I’d love to try them, just drop me a line.Thanks!

 

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4 Responses

  1. Lifesaver for moms all over the world! ? Thanks for being generous with recipes! ?

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →

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