Kombē Kombucha : Brewing a Healthy Drinking Lifestyle for the Ilonggos

At first, I had doubts about kombucha after Googling about it.

While the articles I read listed a lot of benefits, it also came with some warnings and side effects.

But after a lot of thinking, I gave in to my curiosity rather than my doubts realizing that everything comes with this dilemma.

And when I finally had my first sip - it was ❤ 👍

Thanks to Kombē Kombucha for very a delicious and refreshing first impression on this health drink!

Kombē is a homegrown Ilonggo brand specialized in brewing Kombucha. The company is the first to introduce this health drink to the City of Love.

Given today's necessity for better health, its digital launching a few days ago came at the right time.

As a simple backgrounder kombucha is a fermented tea-based probiotic drink.

It is made with green or black tea, sugar and yeast producing SCOBY (symbiotic culture of bacteria and yeast) plus some citrus fruits.

It is full antioxidants and probiotics (or live bacteria) that boost the health of intestinal cells, improve immune function and aid in food digestion, among others.

Please CLICK to ENLARGE

To those curious about the taste, it is like a mild concoction of apple cider vinegar and water with honey and has the light "fizz" of carbonated drinks.

It is like a less sugared citrus fruit tea and tastes best when served cold. Your burp will "taste" like 🍺🍻 since yeast ( though different kind ) is used in its fermentation.

Kombē Kombucha is best taken upon waking up, after a meal (around 20 minutes after your last bite) and before sleeping.

And I don't mind having a bottle for all those times. But as a precaution, 2 bottles of Kombē kombucha per day is the maximum or most recommended since too much, even if it good, might lead some side effects.

Each 250ml bottle is sold for PhPP49 with FREE DELIVERY within Iloilo City for a minimum of 7 bottles.

For orders you may contact them through the following :

Facebook : Kombē Kombucha

Instagram : kombe.kombucha

Email : iwso2020@gmail.com

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

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 (

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

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