Sunday, August 2, 2009
It was only when we transferred residence here in Pila, Laguna that I
have tasted Kaswela. Back in Iligan City, we also have Kamias or Iba
(Averrhoa bilimbi) tree but we didn't get to cooking Kaswela.
We usually use Kamias for our Sinigang, Ginataang Hipon or Sinaing
na Tulingan. During summer, when fruits are in season, my sister Gay
and I would eat raw Kamias dipped in rock salt. Kamias are also dried
and made into candies.
Because of its high acid content, Kamias fruits are also used to
remove stains from skin, clothing and rust from metal blades.
Kaswela, I think is just sauteed Sinigang. You boil with sinigang while
you saute with kaswela.
1/2 kilo fish, sliced
4-5 pcs. Kamyas, sliced
1 medium tomato
1 medium onion
1 - 1 1/2 cup water
2-3 Tbsp patis (fish sauce)
2 TBsp cooking oil
Sautee onions and tomatoes until limp. Add sliced Kamias and stir fry
until kamias changes color. Add fish and patis and cover for 1 minute.
Add water and simmer until fish is cook. Served hot with rice.
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For more GYO recipes, check out my entries:
Everything's Herbed Grow Your Own.