When I was little, my fish diet was limited to bangus and a silvery brown fish called abo. I have no idea what it's called elsewhere but I remembered being excited when the sud-an (ulam) was pinirito (fried) nga abo.From then on even as my list of fish eats expanded, this remains as one of my favorite fishes - but still just the piniritong abo.Now, it seems that my 6 year old nephew has also acquired the same taste preference for this fish - also just the fried one. Even if we explain that the paskiw na abo is just the same fish swimming in "brown water".
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 (