Delicious linaga at Netong's Batchoyan

Netong's is a popular batchoyan in the middle of the Lapaz Market. But it is also turo-turo with more than 20 dishes on display but that didn't distract from the order I actually came for - pata or linaga. Actually, I had my tastebuds set on on their pata but it wasn't available until 3pm that day, so I had to settle for linaga. Equally appetizing and cholesterol laden ...

I am not quite accustomed to linaga being cooked in large "kalaha" or frying pan that I looked for deep kalderos in the area until the server pointed that big kawali as the container for linaga. It didn't quite look appetizing at first that I thoughts of cancelling my order and opt for their batchoy instead. But the linaga started to have it's familiar look as the server got a piece of beef then cut it into bite size pieces.

From an almost cancelled order to an appetizing bowl of slow-boiled beef, Netong's linaga instantly became a favorite and wouldn't mind having another bowl or eating there for the next few straight days. The beef was very soft but you'd still have to bite in it giving it a contrasting texture. The broth was very good that "sabaw pa lang ulam na". At times there are bony parts attached to the beef but they are quite edible that I had fun crunching them.

It was so good and delicious that even two cups of rice wasn't enough, but I had to stop at two. I finished my rice with still a third of the linaga left in the bowl to which I savoured every "strand" of the beef and every drip of the broth. Almost a surprise when the bill came that this bowl of linaga was only Php35! And with two servings of rice, that one delicious lunch was only Php51.

Now, Netong's is not only a place where one can have Lapaz Batchoy but also a good bowl of linaga. And I hope I'll catch their pata next time I drop by the Lapaz public market for there's definitely more than batchoy in Lapaz!

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 native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

FLAVOURS OF ILOILO

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