batuan paper

Bryan Atas

Humanities 1 - Manansala

The Batuan Effect

The Ilonggo Cuisine features famous dishes such as Sinbawan, KBL or Kadyos-

Baboy-Langka and linaga. They all have one thing in common. Both dishes use batuan

as a souring ingredient. And this is what makes our food unique.

If the batuan fruit is unknown to many Filipinos, imagine the mystery that

surrounds this batuan plant. I used to think that the batuan is a shrub and related to

calamansi. The truth of the matter is, Batuan or Garcinia binucao is a tree reaching a

height of about the same as a two storey building. And according to Manila Bulletin

Online, its closest relative is the Mangosteen (Garcinia mangostana). Its leaves are

smooth and leathery and its bark is black in color. It has small pea-sized red flowers that

are somehow inconspicuous from afar. But the most commercially (and culinary)

important part is its fruit. The fruits are yellowish green to light green in color and

somewhat round in shape. The fruits are usually harvested at a time when they are of

yellow green since batuan at its ripe most age have an acrid taste and is also very

susceptible to rotting. Another interesting thing that I’ve learned from Dr. Nadala, an

Ilongga who has grown batuan in her garden and harvested its fruits, is that the batuan

tree has a “gender.” One tree produces only male flowers while the other produces only

female flowers. In fact, Dr Nadala’s two batuan trees are planted side to side as if they

were couples standing with each other for all eternity.

It is known as “batuan” in Panay, Guimaras and Negros but it has other names in

other places. It is known as “binukao” in Laguna and Bataan, “Balukat” in Ilocos Norte,

“Bangkok” in Zambales, “Bilukan” Rizal, Bataan, Batangas, Camarines, “Kamangzi” in

Tayabas, “Haras” in Capiz, and “Kandis” in Palawan. Indeed, Batuan is not endemic to

the region six. And in fact, it is cultivated in Lanao Experimental Section.

Ilonngo’s recognize the batuan’s capabilities as a seasoning ingredient. The same

way those in Luzon use Sampaloc and Kamias as souring agent in their dishes. Batuan is

very common in Iloilo one can buy it at SM for about 20 per kilo and that’s about five

pesos for four pieces. And by the way ECJ farm at Negros sells batuan purees too.

Batuan is boiled together with kadyos or

pigeon pea in KBL for about 30 minutes and other

ingredients are added a little later. In sinabawan, it is

also boiled until it turns mushy. According to an

article in Manila bulletin Online by Mr. Boysie

Villavicencio, some use the batuan leaves as stuffing

in roast chicken.

I may not have the power to predict the future of Garcinia binucao but what I do

know is that batuan’s fame is spreading rapidly and more and more Filipino’s are

realizing its capabilities. Let’s just hope that future will bring new and delicious batuan-

containing dishes.

Dishes that use batuan

1. Kadyos-Baboy-Langka (KBL)

2. Sinabawan3. Linaga4. Kansi5. Laing6. Roast chicken7. Paksiw