Though overshadowed by the more popular KBL (kadyos, baboy, langka), another uniquely dish that makes Ilonggos crave and yearn for simple but delicious eats is the combination of kadyos, manok and ubad.
With no "monicker" of its own – ditch that KMU suggestion for this aint “labor-revolting”, it’s just plainly named as such because of the three main ingredients.
The ever popular-to-the-Ilonggos-but-alien-to-others is kadyos – pigeon pea. Soft beans with hues playing from dark brown to black and gives a distinct violet shade to the broth it makes.
Chicken also provides protein for this dish and to make it more Ilonggo, most of the time native chickens referred to as “Bisaya” are used. These free roaming chickens are much flavourful than those raised in “captivity”.
And ubad – it’s no typo error; yes it’s ubad with an “A”. Not to be confused with ubod, both are different yet share a similarity. Ubod is the pith of the coconut tree while ubad is the center of the banana stalk.
One has to “peel” of the entire stalk to get the fresh ubad – fleshy and white. For this dish, ubad is sliced then crushed and using a stick – one removes the weblike remains of the “hardened” sap.
Preparing this dish is quite easy for it mainly involves boiling of the ingredients and seasoning. Malunggay leaves as greens creates contrast on how it looks not to mention more nutritional benefits.
Check out the recipe in details. INUBARAN NGA MANOK
And ubad – it’s no typo error; yes it’s ubad with an “A”. Not to be confused with ubod, both are different yet share a similarity. Ubod is the pith of the coconut tree while ubad is the center of the banana stalk. Preparing this dish is quite easy for it mainly involves boiling of the ingredients and seasoning. Malunggay leaves as greens creates contrast on how it looks not to mention more nutritional benefits.
Check out the recipe in details. INUBARAN NGA MANOK