Thought not part of the regular menu, these squid "pak-paks" are among my most favorite items at Nam Prik Thai Kitchen. These are the "flippers" of the squid being served at this no-nonsense Thai restaurant in Sambag, Jaro and each bite comes with a crunch. Often served as compliments by Ms. Tess G, the jovial owner of Nam Prik, it makes a great appetizer or pulutan even without beer. She's often seen manning the kitchen during peak hours and her specialty is the delectable pad thai which is another favorite of mine at this homey Thai restaurant. More about Nam Prik Thai Kitchen.
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 (