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?

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

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 por...

Easy Century Tuna Recipes

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Lauya nga Pata sang Baboy

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Calda Pizza: Home of the biggest pizza in town

Calda Pizza means “hot pizza” in Italian and had its beginnings in Lahug, Cebu City in January 2008. Conceived by a Cebu-based couple, Bernard and Frances Therese Palang, the pizza chain started with a capital of PhP 400,000. But prior this venture, Bernard worked in the family-owned furniture business while Frances heads a chemical repackaging business. With success already in the bag after only the first year, they eventually ventured out of Cebu and opened their first branch in Quezon City. They sacrificed their respective jobs to concentrate in their new business. Frances’ attention is devoted with the administration and commissary works while Bernard is in charge of marketing, expansion and franchise expansion as well as the daily operations of company owned branches. Now more than three years later, it has taken the country by storm as around 35 branches have opened nationwide. NOW IN ILOILO But Ilonggos need not to travel out as Calda Pizza recently opened its first bra...

FLAVOURS OF ILOILO

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