Here's another way of enjoying iba(kamias) - in a much sweeter sense, a fruit shake! I love sour-made-sweet drinks - calamansi, lemon, green mango, etc ; so naturally this one came just "sweet". A very refreshing take on this "lowly" fruit and you won't find any hint of the sourness. It was sweetened just right that I even ate the kamias fruit that served as garnish to see if it was really sour-lol. The ice was "crushed" smoothly that it all goes down without a hitch. Taste the sweet side of kamias at The Promenade at Days Hotel Iloilo. (Thanks to Dexter for the photo)
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 (