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 (

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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