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 (
Just a recent discovery, I thought this was the original biscocho. It was almost stale breads toasted again to have a new lease of shelf life. Somebody then told me this is referred to as podpod. But still it's the same as how the biscocho orignated.
Podpod in local dialect is simply crumbs and I had no idea why it was named as such. Looking at the variety of breads that become podpod, it really shows that these bakeries put nothing to waste. A pack costs 5 pesos only and you get slices of breads - pan de sal, pan de leche, catalugan, spanish bread, pancho or pan de coco, star bread, pogi, and a whole lot more. Sometimes, if you're lucky you'll get hopia, mamon and cupcakes too.
