Just like the Holy Week tradition of these bingka stalls lining up the town plaza of Sta. Barbara, it seems like an annual "panata" for me to indulge on these yummy native delicacies. Unlike last year when I had a galore of these bingka like there's no tomorrow, this year was just minimal. I only had three different brands, the first one was rather not so good that I didn't bother taking aphotos.But these two from Luis and RJs, maybe not be the best, but were really miles from the first bingka I had. RJ's the "ebony" (left) one tasted better since it had more coconut strips through it had a hint of sourness into it. While Luis', "ivory" one was like more of puto topped with caramelized sugar (ala creme brulee-lol)
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 (