Even for those from other parts of the planet, the red stuff in the photo requires no introduction, but those green fruits are called camias (kamias. kamyas) or iba in the Philippines and are incredibly sour, still some people enjoy them just like that – raw. In
Aside from being eaten raw (!) camias is mainly added to dishes that need some sourness to it like in some fish recipes as well as in salads, pickles and some curries.
A favorite recipe of my mother is to make it into a kind of sambal (side dish) with pounded or ground-up dried shrimps. A quantity of camias is rouhly chopped up. A handful of finely cut garlic and shallot and lots of pounded red hot (pungent) chillis are fried in hot oil together with dried shrimps until fragrant. (At this stage get ready the handkerchief or tissues for the tears and sneezes!!) A small piece of lightly toasted and pounded belachan (Malaysian shrimp paste) may also be added for its flavor. The camias is put in together with the other ingredients last and the mixture sauteed until done. If a large quantity is made some of it may be put in jars and kept in the fridge until required.
Asampedas means sour and hot (pungent) in Malay.