It was actually my first time at Fiesta Barbecue and Seafoods at Robinsosn's Place Iloilo. The fastfood restaurant serves Filipino specialties that comes grilled, fried and in soup, among others. But we had our eyes and appetites set on one of their desserts marketed as the forst in Iloilo - fried ice creams. After almost 15 minutes of waiting (we had fun discussing what we saw around the place), our order arrived ready to be snapped at. I had to do it fast as it was ice cream and fried so it tends to melt fast. It was like ice cream wrapped in bread then deep fried. Brings back the memories of having ice cream as the palaman (filling) of pan de sal. For PhP49 per order, it was curiosity satisfied, the least.
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 (