Whether made into a pancit style (dry) or into a soupy dish, sotanghon will always be "tops" for me. The versatility of this glass like noodles plus its "strength" compared to others makes it easier to prepare more than the usual noodle dish.But this is just the usual sotanghon recipe of mixed vegetables and chicken but what makes this special is, of course, the brand, Marca Pato. It's a local brand, made in Iloilo City, but it's way better than even those imported ones and it is more expensive despite being produced locally. It has been proven and tasted here at home that when we will prepare any sotanghon dish, it's alway Marca Pato or none at all.
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 (