Pinamalhan is paksiw made dry but can also be loosely referred to as cooking fish the adobo way. It involves "stewing" the fish in vinegar, soy sauce, garlic, peppers and other spices until dry then add a bit of oil. Ilonggos love pinamalhan and if it's bilong bilong, they love it even more. It's a combination of gastronomical proportions that often brings extra cup of kalo-kalo (fried rice) and spoils anyone's diet. So have you had your pinamalhan lately?
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 (