The most common method pantat (catfish) is cooked is inasal (barbecued on stick) and though I don't eat (yup there are food items I blog about that I don't like) catfish, the inasal smelled very nice that if I had my eyes closed and not knowing what it was, I'd definitely devour it.Now comes the one with sauce, adobado nga pantat. This one's cooked almost like adobo (only with coconut milk) which is uncommon for seafood.I'll just let the pictures speak for themselves since you know my relationship with pantat.
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 (