Surprisingly, a coffee shop and deli serves the Filipino's ultimate summer treat - halo-halo. A melange of corn, coconut strips, sago and cornflakes among others, it is topped with a luscious ube ice cream that makes it a doubly heat buster. But what sets this apart among almost all halo-halo I tasted so far in Iloilo is the quality of the ice. While most halo-halos have this coarsely shaved ice, this one got's a smooth "texture" that melts in your mouth yet still has a bite. So, wave goodbye to the summer blues with Bluejay's halo-halo, and juts like their coffees and specialty drinks - it's good to the last "drop"!
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 (