It may look like any ox tongue dish at first glance but this is really a home made dessert I call "saging con haleya". It's made with saging na saba (plantain) boiled in gata (coconut milk) concoction (with sugar) to create a sinful dessert mix. The haleya provides an oily sweet sauce characterized by the "linamnam" of the gata.
The cooking methods are simple, just boil and mix, though may take long since. If the raw ingredients are just within reach, then there's no stopping you of trying out this simple and new version of minatamis na saging.
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 (