2 cups kamias, sliced lengthwise
3 cups Alamang (rinse and drain)
1 medium onion, minced
4 cloves garlic, minced
2 tomato, sliced
1 siling haba (pangsigang)
In a medium pan, heat vegetable oil over medium heat. Saute garlic until lightly brown. Add onions and cook until it becomes transparent. Add in chopped tomatoes and smash it to release the juice.
Add a cup of alamang, toss and mix until cooked. Next, add siling haba and chopped kamias (iba or belimbi). Continue sauteing for additional 1 or 2 minutes until cooked. It will smell fragrant and alamang slightly brownish in color. Yummm! Turn of heat.
Serve and enjoy!