Kadyos : The Ilonggos' signature beans

Now where do I start? I think I have enough feature on kadyos (and KBL) that I find having a new post ... redundant. But there are times I can’t resist taking a photo and making another blog post.

Like this instance, I chanced upon kadyos being “plucked” from its pod. Never got this one before so it would seem a good photo op. But now I’ve got one what’s next? Of course the perennial kadyos cuisine – KBL.

Kadyos, baboy, langka is an Ilonggo favorite, no doubt about it. The beans being endemic almost in the region makes gives it (and the dish) a sense of popularity and a following.

Ilonggos away from home often crave for the dish and it’s often one of the first they request when finally back home.

The common yet special dish usually consists of broiled pork leg boiled until tender with kadyos beans, jackfruit and some greens.

Batwan, another almost endemic fruit to the region, gives the broth a distinct sourness very different from others like tamarind and others. The pork leg being broiled gives a rather smoky taste to the broth which makes it more appetizing.

At times when we have left over lechon, it often ends up is a bowl of KBL – maybe KLL this time for kadyos lechon and langka. Just the sight of the lechon skin can double anyone’s appetite!

And here’s a recently added KBL recipe – forgive my blurry shot. Yes, it’s still KBL but now its kadyos, bangus, langka. The pork leg is substituted with broiled bangus (milkfish).

Almost tastes same, given almost the same ingredients, methods of cooking – just with some pesky thorns. A rather "dangerous" dish if I may say given that one cannot easily see the fishbones in the dark broth.

Yet a healthier alternative - being fish with a lot of vegetables to go with it.

Another popular in thr healthy angle is Kadyos, Manok kag Ubad which is a favorite rural dish that has reached our urban taste buds.

It makes use of native/free roaming chicken commonly referred to as Bisaya nga Manok and the pith of the banana tree known as ubad. Read more

Kadyos Manok kag Ubad

So, what's your favorite kadyos dish? Or which among these stirs your gastronomic curiosity?

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

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 (

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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