Deocampo is a brand that is very much associated with barquillos. Actually the complete brandname is called"Deocampo Barquillos". Aside from their famous barquillos and other pasalubong items, they also have sio pao which many revere.Curiosity made me try it before and I had mixed reactions. It's of one the graciously filled sio paos I have tried yet it was due to the extenders you can actually see and taste. Can be sure if it's potato, kamote or whatever. Yet I still love the taste and the totality of it. This one may not shot how gracious the filling is or it's quality since this one's just got out of the fridge. So I now have a reason to buy a pair or more soon.
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 (