I thought it was just another container of wafer rolls but when I read the label, it said Squid Rolls and it couldn't get more literal than this. Usually squid rolls are just like those fish and shrimp balls sold in street side stalls, just made into rolls but this changed my "outlook" the next time I hear "squid roll". This is like my favorite papered squid or squid flakes but had been flavoured like "sweet, spicy and crunchy dilis" which are more familiar. Then like barquillos, these flavoured squid flakes are rolled and packed in containers. Now the next question was/is, how much does a container cost? Usually 2-3 pieces of these at Iloilo Supermart costs around PhP140 and an order of these squid rolls has around 10 rolls made with 2 squids ...
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 (