Fresh, tart, and aromatic batwan is available at Bacolodpages. Perfect for adding a unique sour flavor to soups, stews, and sauces for a delicious and healthy addition to your meals.
Batwan is most commonly used as a souring agent in cuisine in Negros, whereas other places in the Philippines are using kamias or Tamarind.
Top 5 Benefits of Eating batwan:
Rich in Vitamin C: High vitamin C content supports immune function and skin health.
Antioxidant Protection: Contains antioxidants that help protect cells from damage and reduce the risk of chronic diseases.
Supports Digestive Health: Promotes healthy digestion and regular bowel movements.
Aids in Detoxification: Natural diuretic properties help flush toxins from the body.
Enhances Flavor: Adds a unique and natural sour taste to dishes without added calories.
Preparation:
Rinse the batwan fruits under cool water and pat dry.
Cut in half and remove seeds if desired.
Cooking Methods:
Boiling: Add batwan to soups and stews for a tangy flavor. Simmer for 10-15 minutes.
Stewing: Use batwan in stews to impart a sour taste.
Sauce: Blend batwan into sauces for a unique tartness.
Flavor Pairings:
Fish, shrimp, and chicken
Tamarind, tomatoes, and chilies
Garlic, onions, and ginger
Tips:
Use batwan sparingly to avoid overpowering the dish with its sour flavor.
Serve cooked batwan warm for the best flavor and texture.
