I got these mangoes from Mr Eugene Jamerlan whose farm in Brgy. Tagsing, Santa Barbara has this Sefaida variety of mango. According to Sir Eugene, this Sefaida from Mindanao is closer to the Thai Golden Arm and Vietnamese Nam Doc Mai. Its bigger than the usual mango we all are familiar with and yet it has a very tiny seed. I'll have to wait for the other mango to ripen to see how it will look and taste like. This green mango tastes like the familiar "Indian mango".
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 (