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.

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.

By: atbnorge

atbnorge — Thu, 30 Jul 2009 21:01:08 +0000

K.ramos, that was a good laugh…thing is, I use the blowdryer on the dog, hehehe.

By: betty q.

betty q. — Thu, 30 Jul 2009 19:40:38 +0000

Hay, naku….what is wrong with this computer?!?…OK, it gets buttery soft. This is similar to the ones served as appy in Chinese banquet with marinated beef shank, sliced paper thin, pink shell scallops, etc.

If you have any leftovers, turn it to DRUNKEN CHICKEN!…shred the chicken, then in a bowl, add some of the 5-spice dipping sauce, ssome of the pan juices, dry sherry or sake, pinch of sugar and add the shredded chicken. Let it sit there for a few hours. Serve with the marinated jellyfish. But if you are too lazy like I am to make the jellyfish sometimes, I just scoop teh drunken chicken in iceberg lettuce cups. SOOOOOOOOOO GOOD, Thelma, in this scorching hot weather. EAT IT COLD!!!!

By: betty q.

betty q. — Thu, 30 Jul 2009 19:34:24 +0000

Sorry, Thelma…it serves me right for not bringing my glasses! Anyway… add the smoking hot oil to ginger-onion sauce just like the Hainaneses chicken dipping sauce. DO THIS IN THE SINK SO YOU WILL NOT BE SPLATTERED WITH THE HOT OIL!Then add some of the infused oil into the 5 spice seasoned salt thinned with a bit of the pan juices.

Let it REST!!!!! Brush the chicken with the infused oil (5-spice) before chopping to serving pieces. The 5-spice is quite pungent so use it sparingly with the seasoned salt.

Now, if you have any leftovers, HERE IS MY VERSION OF drunken chicken… shred the chicken, Then in a small bowl, add the dipping sauce, add some dry sherry or sake, a pinch of sugar. Add the shredded chicken and let it sit there for a few hours. Then either buy a prepared marinated jellyfish or make your own. Go to Chinatown, and buy the Chinese jellyfish…comes shredded already. Soak in cold water and change it several times. Then jellyfish is either cooked ONLY FOR A FEW SCONDS OR SIMMERED TO DEATH!…to make it soft., just like squid. If you overcook it , gets tough BUT if you simmer it for HOURS ON END