Of politics and Ilonggo cuisine

The disreputable Adobo Ilonggo, a popular meal not only among Ilonggos but Filipinos from all walks of life, has come under fire from fellow culinary treats in Iloilo for conduct unbecoming, gross misrepresentation, etc.

The legendary La Paz Batchoy, whose exploits and reputation has long surpassed the boundaries of Iloilo, has lodged a complaint with the Iloilo Culinary Association’s Board of Governors (ICABOG) saying that Abodo Ilongo has disgraced Iloilo Cuisine.

“Adobo’s recent behavior is bringing disrepute to Ilonggo food and the people that love them unconditionally,” Mr. Batchoy said.

Mang Inasal, ICABOG chairman, said Adobo Ilonggo, if found guilty of the charges, will suffer the penalty of prison correctional (being relegated to the kitchen, for the minor offense), or prison mayor for the major offense, which means cancellation of membership and a total ban from the franchise and other association member outlets.

Here’s a litany of charges against Adobo Ilonggo:

● Use of double-dead meat
● Too much recycling of already discredited issues, err ingredients
● Misrepresentation for pretending to represent the sentiments of the association and the Ilonggos in general without basis or authorization
● Generally obnoxious behavior (conduct unbecoming of an Ilonggo food)
● Too much politicking and espousing leftist sentiments

Adobo’s distant cousin, Tinuom of Cabatuan, expressed surprise over Adobo’s acerbic attitude. “My cousin seems to be beside himself and is showing symptoms of paranoia and megalomania,” said Mr. Tinuom. After being picked up from the streets where he plied his wares for many years, it seems that Adobo’s present close association with the powers that be at City Hall has gone to his head, Tinuom added.

The usually reticent Panaderia de Molo couldn’t help but agree. Mr. Panaderia confided to a colleague, Mr. Biscocho, that he has seen Adobo conferring with powerful politicians from his district.

“This is sad,” said Biscocho. “There have been many powerful politicians in my district, a king even, but never did we get involved in their affairs beyond being pasalubong.”

Pancit Molo agreed. “We have been around the rich and powerful for decades,” she said. “We gave them delight on innumerable occasions but never did we use such closeness to advance our own agenda. To do so would be to downgrade and render worthless the pride and honor that the Ilonggos have reposed on us.”

KBL (Kadios, Baboy, Langka) fully agrees. “I have had my share of politics and it doesn’t pay. Look at where I am now,” he observed.

Meanwhile, not only are Iloilo’s five-star fares and delicacies complaining. But also Adobo’s erstwhile peers in the pedestrian community want Adobo burned to a crisp for treachery. “We didn’t allow ourselves to get skewered everyday so that Adobo can bask in glory at our expense,” chorused the barbecue group Adidas, IUD and Esaw.

From the column DEEP THROAT as published in The News Today

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 (

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

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.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

A cooking weed called Lupo

Lupo is a weed that is commonly found in ricefields and roadside in provinces. It is most prevalent in Ilonggo cooking compared to others as it is mostly the Ilonggos who can recognize lupo , though maybe called differently in other places. Most commonly used in laswa or monggo dishes to add greens like kamote tops, it also makes a good partner in sinabawan na isda recipes. It has hints of bitterness but don't expect it to be ampalaya-bitter like. It is mostly sold in wet local wet markets by the tumpok .

FLAVOURS OF ILOILO

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