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 por...
From afar, I thought it was a new product but upon closer inspection – it was a revelation of the new pack of Rgies yema. A complete turn around from its previous one, the new packaging combines a sleek look and feel and can surely compete with the big players in the industry.
But what’s inside is still the main of gastronomical event – a bite of the savory, sweet, and chewy candy coated in crystallized sugar. Still retaining the original packaging and the same sweet taste Ilonggos loved since then. As we are all familiar with the line – looks good, tastes even better. Grab one now and share in agreement with two thumbs up!