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 (
An old yet easy method of making caramel is to boil condensed milk (yup in can), for about four hours and letting it cool for another two hours or more to avoid an untoward incident. This takes patience of waiting and refilling the pan to make the water always cover the canned milk. And of course steady and contionous fire to maintain water at it's boiling point. That's why we always do this in the dirty kitchen where less expensive fuel is abundant.
But after this tedious process, you'll have an instant caramel. Though not actually instant as in fast, but instant meaning less complications in the actually food preparation. It's taste would also be dependent on the condensed milk used. Only imagination limits the use of this caramel aside from cakes, shakes, sandwich filling and many more.