I can't believe I waited months before I finally tasted the delectable goodness of this Frozen Mango Brazo at Maridel's Cakes and Pastries at Plazuela de Iloilo. I used to be blinded by the Frozen Lemon Meringue and others (that got my attention) that I "neglected" this layer of Graham, Mango Ice Cream, fresh mangoes and soft meringue dessert. I thought its just simple mango dessert but I was wrong - it is a simple yet very refreshingly delicious dessert that plays on the texture, taste and yes, temperature of every bite. And it's now a must-order for me everytime I find myself at Maridel's. Make it yours too!
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 (