Netong's special Pata

I’ve been to Netong’s Original Special Batchoy inside the Lapaz Public Market many times but I’ve never chanced upon their pata. Finally, one rainy Sunday afternoon, the “elusive” pata has been conquered! It was unplanned – I was eyeing the Pancit Noname at Lapaz Bakeshop but it was already taken off menu when I inquired so I was off to Netong’s.

There, a gigantic “kalaha” (frying pan) filled with the cholesteriffically appetizing pata welcomed my visit. Before I was informed that it’s only during Sundays that Netong’s serves their own pata recipe, on other days it’s another. Also it’s linaga during the morning and this Mon-Sat pata is served around 3pm onward. So I was just in time for Netong’s very own recipe.

There are two pata orders – for Php20 you get that piece of skin only and for Php40 you get the one with bones. After much debating in my thoughts, I got two orders of that skin-only pata, I was after quantity that time. Service was prompt and just a few minutes after settling on the table, my order came.

It was only then I realized that I should have ordered both variants in order to complete my pata photo ops. Good thing the amiable Lapaz batchoy maker that time said yes to my request of ordering “pata with bones” for photo ops only. Thus after 5 minutes or so that piece of bone “oozing” with cartilage and skin went back to the kalaha.

I find the pata skin still gummy for I was really expecting and hoping for the one that melts in the mouth. Also the broth was “sanitized” for it was just light but still tasted good yet I was hoping for the one that was so rich that it sticks to the sides of the mouth. Despite this I had two orders of rice to go with Netong’s pata and it was still a very buy – delicious and affordable.

It was indeed another satisfying lunch – filling in my craving for so long for both my appetite and of course for my blog. And I’ll surely be back and hungry for more.

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 (

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.

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

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

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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