Comments on: Roasted Native Chicken Stuffed with Batuan

By: Alexander F. Formento

Alexander F. Formento — Fri, 04 Mar 2011 01:03:07 +0000

Marketman:

Thank you for your very informative post! You have provided me with vital information on “Batuan” especially the scientific name.

For your information, batuan abounds here in Romblon. This is one of the common “souring agents” especially for “sinigang” and “paksiw”.

Actually I am contemplating on undertaking a research on the preparation of batuan in powder form just like those other souring agent available in the market today.

Please furnish me with additiional information about the fruit if it is not too much for you. THANK YOU AND GOD BLESS!

By: eden claire

eden claire — Wed, 02 Mar 2011 03:28:13 +0000

not sure but i think we call this Dao in Lanao

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.