No, I didn't go back to school nor plans on doing so. It's just I want another acronym in my post title just like the previous one. MBA just stands for monggo, balingon and alugbati. Monggo is probably the most popular legume in the Philippines with more than a hundred (or so) dishes that can be prepared using this bean from soups to even desserts. Balingon, the local term for dilis, is also among the country's most popular dried seafoodand prepared mostly for breakfast but now has been elevated to appetizers, snackfood (love those sweet, spicy and crispy dilis) and even salads. Alugbati meanwhile, sounds and looks (even tastes) "foreign" to most (outside Western Visayas, maybe). It's a leafy green vegetable with purple stem and a perfect partner for monggo dishes. It's also great with kalabasa (squash) with pinakas (dried fish) for another acronym dish. Take your pick from PKA, KAP, KPA, APK and so it goes - lol.Also in this dish, is balagay known as sigarilyas to many. It's ..... actually difficult to describe it -lol.
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 (