ECJ Farm’s Batuan Puree

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

batuan puree

When I go to Tiendesitas, there is one store I never fail to visit and buy something from–ECJ Farms. It sells produce from the farms of Eduardo “Danding” Cojuangco, Jr.  It has jams, fresh fruits and vegetables, preserves… it even has green mango puree that is really, really good. The last time I was there, I saw this Batuan Puree. I asked one of the salespeople there what batuan was and was told it was a tree with a sour fruit. In the Visayas, I was told, the fruit of the batuan tree is used the way we from Central Luzon often use the sampalok (tamarind)–as a souring agent for soups like sinigang. The guy said just add three tablespoonfuls of Batuan Puree to a kilo of meat and that’s that.

I bought a jar of Batuan Puree and cooked sinigang but, well, the three tablespoonfuls didn’t give the level of sourness that I like in my sinigang. It was good though. The broth turned out thick and richly colored. Next time, I’ll use five tablespoonfuls of batuan puree and see if that’s enough.

May 23, 2006  Print This Post   
Tagged:

Comments are closed.

Stay updated!

Feed for RSS readers Weekly Newsletter Get recipe updates via Facebook Get recipe updates via Twitter Get recipe updates via Plurk Get recipe updates via Yahoo! Meme

View the archive

November 2009
S M T W T F S
« Oct    
1234567
891011121314
15161718192021
22232425262728
2930  
Braised chickenBraised chicken
Chicken menudoChicken menudo
Poached egg in dashi – – with ground sichuan peppercorns!Poached egg in dashi – – with ground sichuan peppercorns!
Bacon and bread puddingBacon and bread pudding
MaskaraMaskara

Conversations