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 por...
It's a new packaging for an old favorite, Angelina Cheese bread now comes in a more eye-catching pack that truly brings out the cheesy goodness of this popular product. With a promise of "more toppings than ever", indeed it got more cheese flavour inside out. 
Though one won't find actual cheese inside, it still packs in the flavour of what's on the outside. Each bite is rewarded with cheesy crumbs that sticks to the sides of the mouth that one finds it irresistible not to do some tongue acrobatics to get them.
Most of the time I can eat half of the pack in just one sitting and its a delight to have them heated until they become softer. Even with just a glass of water, its one good gastronomic moment I wish would never end. 
But this packaging is not as sealed as the previous one since it is just "tied" around the top. Chances are it may not be as good if time would be a factor. Good thing I always find a newly delivered one that makes my every Angelina cheese bread still a very cheesy experience.