Fruitcakes are often associated with the Christmas season and it has this "infamy" of lasting months after the Yuletide season has "come and go". Indeed it's true as we still have half a loaf of it in the fridge - lol. Usually I just slice and toast it to make it more appealing but I don't know what came over me that I suddenly got an idea of making a smoothie out of it.I just crumbled some of the fruitcake over my usual smoothie combo of milk, sugar and crushed ice. It was surprisingly good for it has the usual freshness of any smoothie and the essence of the fruitcake. Of course, there was the tinge of wine that makes it more than the usual ice cold quencher not only on a hot summer afternoon but in times when you crave for something out of the box!
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 (