Comments on: Roasted Native Chicken Stuffed with Batuan

By: Bjorn

Bjorn — Sat, 24 Oct 2009 01:59:40 +0000

hi ruth,
do you have pictures of libas tree? i am into collection of indigenous philippine fruits and bananas..hope you could post pics of libas…

By: Jing_Bacolod

Jing_Bacolod — Sat, 08 Aug 2009 08:35:36 +0000

MM, yes the big and old batuans are more stronger in taste….i will try this recipe on my upcoming birthday next week….:) thanks

By: Marketman

Marketman — Sat, 01 Aug 2009 23:42:01 +0000

According to this interesting paper, here are more names for batuan from various provinces around the Philippines: "Ballok (Benguet); balikot (Ilocos Norte); bangkok (Zambales); batuan (Negros, Guimaras Island, Burias Island); bilukao (Rizal, Bataan, Batangas, Camarines); binukao (Laguna, Bataan, Batangas, Camarines); buragris (Camarines); kamangsi (Tayabas); haras (Capiz); kandis (Palawan); kamurai; kulilem (Cagayan); maninila (Albay)." The same paper is interesting as it discusses libas, which ruth and moni have also mentioned above.

By: moni

moni — Fri, 31 Jul 2009 15:48:27 +0000

Ruth, when I was child in Leyte, we had a libas tree in the backyard and I recall eating tinola nga isda soured by libas fruits. I don’t know when it was added in the cooking process. I guess it was handled the same way that kamias is used as a souring agent in tinola.

By: ruth

ruth — Fri, 31 Jul 2009 08:17:33 +0000

hi MM, have tried using libas or lubas (Spondias pinnata) as a souring agent in your dish? i heard this is good for fish and laing. We have a libas tree behind our house, and i’m looking for other recipes where i can use it.