Is it "a sin" to eat watermelon with salt?

I remember way back in high school that when the month of March comes, our gastronomical tripping during break time would be panandiya. Rooting from the word sandiya which is the local term for pakwan (watermelon), it loosely refers to "going places (just) to eat watermelon".

We would traverse a bridge over the Jaro River and find ourselves in a plantation of watermelons. There, a number of native huts would sell watermelons and some even have benches to cater to those wanting to eat fresh sandiya right then and there.

I also got to discover a weird way of eating watermelon - with salt. Never before have I seen anyone eating sandiya with salt. I was hesitant at first but when I tried it, it was then I knew why some they did it. It made the watermelon more flavourful and a lot sweeter.

The fact that salt is a flavour enhancer is the most probable explanation. But I didn't get addicted to that habit yet from time to time I reminisce those days by adding salt to my watermelon.

PS If Ilonggos would go panandiya, what would Tagalogs do? Obviously "mag pa kwan" - lol.

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

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 por...

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the us...

Lauya nga Pata sang Baboy

It was a typical fiesta scene in a barrio that I got to taste this cholesteroliffic and delicious pork dish. I can still vividly remember that decades old gastronomic memory - very tender and almost fall of the bone pata, vivid orange sour and sticky broth, large chunks of unripe langka; all in one big large kaldero ! And it's been really a while since I've tried to recreate that taste memory and a few days ago, it was worth another try. Here's my simple recipe for Pata Lauya

Kadyos : The Ilonggos' signature beans

Now where do I start? I think I have enough feature on kadyos (and KBL ) that I find having a new post ... redundant. But there are times I can’t resist taking a photo and making another blog post. Like this instance, I chanced upon kadyos being “plucked” from its pod. Never got this one before so it would seem a good photo op. But now I’ve got one what’s next? Of course the perennial kadyos cuisine – KBL . Kadyos, baboy, langka is an Ilonggo favorite, no doubt about it. The beans being endemic almost in the region makes gives it (and the dish) a sense of popularity and a following. Ilonggos away from home often crave for the dish and it’s often one of the first they request when finally back home. The common yet special dish usually consists of broiled pork leg boiled until tender with kadyos beans, jackfruit and some greens. Batwan , another almost endemic fruit to the region, gives the broth a distinct sourness very different from others li...

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