Now I'm back with my "playing with food" posts though these will be more tame than the previous ones. Whenever we plan to have pancit Molo at home, the fillings are prepared beforehand in "bulk". Not all of it become pancit Molo balls as some become fried patties which are easier to prepare especially as a quick fix or for demanding little children at home-lol. So this one's just plain accented with mango and tomato catsup to make it appeal more to the eyes of my 6 year old nephew. And while we are still on the subject, here are two other mango and tomato catsup accented lunch plates, this time with hotdogs.
K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (