An unlikely pizza, Punot Restaurant at the Riverside Boardwalk Complex concocts this gourmet offering that would surely be a "curiosity order". Seeing it on the menu, you'll ask what's on it and when explained you just say "I'll have one". Sans the bight red tomato sauce, you get a pizza with a chocolate sauce and in lieu of the meat and veggies you'll have peanuts, cashew and chocolate bits. It is then finally off topped with vanilla ice cream. Now, does this PhP180 tsokolate pizza makes you curious?
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 (