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Exempel på hur du använder KAMIAS i en mening

• These souring agents include unripe mangoes, rice vinegar, butterfly tree leaves (alibangbang), citruses (including the native calamansi and biasong), santol, bilimbi (kamias or iba), gooseberry tree fruits (karmay), binukaw fruits (also batuan), and libas fruits, among others.
• The most common kinilaw dish is kinilaw na isda ("fish kinilaw"), prepared using raw cubed fish mixed with vinegar (usually coconut vinegar or cane vinegar) as the primary denaturing agent; along with a souring agent to enhance the tartness like calamansi, dayap (key lime), biasong, kamias (bilimbi), tamarind, green mangoes, balimbing, and green sineguelas.
• Pinangat na isda may sometimes also be referred to as paksiw, though it is a different but related dish that uses sour fruits like calamansi, kamias (bilimbi) or sampalok (tamarind) to sour the broth rather than vinegar.
• There are numerous sour soup dishes in the Philippines using souring agents that range from tamarind to unripe mangoes, guavas, butterfly tree leaves (alibangbang), citruses (including the native calamansi and biasong), santol, bilimbi (kamias or iba), gooseberry tree fruits (karmay), binukaw fruits (also batuan), and libas fruits, among others.
• It is traditionally garnished with crushed chicharon, scallions, kinchay (Chinese celery), and thinly-sliced kamias (bilimbi).
• In a feature article, ABS-CBN News recommended Kusinang Matua's versions of the bobotong asan (a Kapampangan dish served during the election season, using boneless bangus stuffed with julienned kamias fruit, tomatoes, alagao leaves, and onions sprinkled with oil and soy sauce), the ensaladang pako na may itlog ng bayawak (edible fern salad topped with a monitor lizard's egg), the morcón, the pork sisig, the quilayin (a dish similar to the dinuguan with less blood and more pork offals), the buru (dip for boiled mustard leaves, eggplants, and ampalaya), the bringhe (itself a Kapampangan version of the Spanish paella, using turmeric, sticky rice, coconut milk, chicken, chorizo and bell peppers), the puchero (which, unlike the typical puchero, uses chicken sauteed in garlic, onions and tomatoes), the pritong hito (catfish abundant in Mexico, Pampanga, fried), and Atching Lillian's Sanikulas cookies.

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