There are gravy drippings and there is Batwan Gravy! As if gravy couldn’t be any better, we added this under-the-radar local citrus indigenous to the Negros and Panay islands. Batwan adds depth and acidity without overpowering the dish. This easy batwan gravy recipe is a delicious way to explore traditional Ilonggo flavors using a beloved regional ingredient from the Visayas.
Known for its naturally sour flavor, batwan gives this savory gravy a uniquely bright taste that pairs beautifully with fried fish, grilled meats, roasted vegetables, and steaming rice.
Recipe Tip
- Use equal parts fat and flour when making the roux. The standard ratio is 1:1 for the butter or oil and the flour. This recipe calls for a cup each for this, but if you need to reduce the portions, keep this ration in mind. This roux will be the foundation for your gravy so keep the texture balanced to keep it from getting too greasy or to pasty.
- To retain the batwan’s signature sour flavor, pick the batwan fruit that’s just about to go ripe. Make sure to watch it as it simmers; you don’t want the water to dry out and burn the batwan as you’re softening it.
- Use a sieve after mashing the batwan to ensure a smooth gravy. Otherwise, the gravy may have chunks of the batwan and make for a lumpy gravy.
How to pick a ripe batwan
Like most fruits, batwan is best enjoyed when it is just starting to get ripe. Tap into your sense of sight, smell and touch to pick batwan at the right stage of ripeness that you would need for your recipe. For this Batwan Jam, we used batwan that was just about to ripen to retain the sour-tangy flavor that this local fruit is popularly known for.
- Check the color. Batwan is typically light or dark green when not yet ripe, but as it starts to ripen, the skin color turns to yellow, or even orange or reddish-brown.
- Check for firmness. Using your thumb and forefinger, gently press on the batwan’s flesh. Unripe batwan is hard, with the thick skin very firm to the touch. Ripe batwan, on the other hand, is softer, such that a dent will be left if you press against it.
- Check the smell. Ripe batwan fruit has fruity, sweet aroma; an unripe one may not have a distinct smell.
Where to buy batwan
Batwan is known to grow in the wild in forests of Panay and Negros, so locals in the region may have easy access to it. For those in other areas of the Philippines where batwan is not easy to find, you may check out these online shops for its availability, particularly when it is in season.
Fresh Start Organics
Araneta Ave., Sitio Aning, Brgy. Pahanocoy, Bacolod City
Tel. no. (034) 4584941
Facebook: Fresh Start Organic
Instagram: @freshstartorganic
Proto Batwan
Guadalupe, Brgy. Cembo, Makati City
Tel. no. 09978805894
Facebook: Proto Batwan
