One of the simplest dishes in the plethora of Ilonggo cuisine is laswa. This dish is one of the most versatile vegetable dish for it can include any vegetable you can find. Most of the ingredients can be easily found in the market or even just in your backyard garden.
The most common ingredients are kalabasa, sitaw, talong, saluyot and takway. Other veggies can be added to or me made "in lieu" of like malunggay for saluyot. Also good for laswa are patola, puso ng saging, sgarilyas and a lot more. Just mix and match, add salt to taste or use dried fish to flavour if shrimps aren't around.
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 (