With some meke noodles, I experimented on this non conventional batchoy with kalkag as the main ingredient. Kalkag is what Ilonggos refer to tiny dried shrimps that are lightly salted and sun-dried intact with its shell. It is used in flavoring pancit and in making kalkag flavored rice. (Edgie Polistico's Philippine Food, Cooking, and Dining Dictionary). With broth made from instant shrimp cubes and the addition of fresh egg, it seemed to be some kind of different batchoy - a lot different yet hints of familiarity. Next time there would be fried garlics, chicharon, chives and a lot more to "mimic" the original batchoy with a big twist.
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 (