I can still hear the resounding crunch of this chicken skin I had at Floyd's Famous BBQ at The Atrium a few hours ago. Despite the many time I've been there, this never made it to my table - almost always two-pieceof pork barbecue for me. So it was one great discovery today and it's the crunchiest one I ever had - though I have a limited chicken skin "repertoire". A quick dip even in the simplest vinegar concoction will surely make every bite of this fried chicken skin taste like heaven, even how sinful it is. It's another must try, no, make that must order item on the menu the next you drop by Floyd's Famous BBQ at The Atrium mall.
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 (