1. Would it be better to cook the batuan separately in water like sampaloc, then press and drain and later use with baboy or manok? 2. If cook kasama meat, baboy or manok, is it better to use buo or balatless batuan? It might be difficult to retrieve all the batuan, some have melted already and seeds might give a bitter taste instead of sour.
1. Would it be better to cook the batuan separately in water like sampaloc, then press and drain and later use with baboy or manok? 2. If cook kasama meat, baboy or manok, is it better to use buo or balatless batuan? It might be difficult to retrieve all the batuan, some have melted already and seeds might give a bitter taste instead of sour.
ano po yung batuan?
Pampaasim, mostly gumagamit niyan mga Ilonggo. Marami sa Panay at Negros o ibang parte ng Visayas.