Delicious Kimchi from Kim's Bob

Been addicted to kimchi lately and tried so many brands I found online and in grocery stores. And one that really stood out for me is the one from Kim's Bob Korean Restaurant.

I'm no kimchi nor Korean food expert but this one is a level higher than the ones I've had before. From the first time I opened the bottle and smelled its aroma, it gave me an impression that its quite different and better from the ones before.

Maybe because of the notion that it comes from a well respected Korean resto as compared from the generic store bought ones. Sorry for this kimchi discrimination...

But I was right in the taste department as it was stronger, more flavorful - not just full of spice and the taste difference was obvious. One could really taste the difference even if it was a repeated blind taste test.

Add to the fact it had more ingredients other than Napa cabbage or wombok. It had a better defined flavor dimension that is not just salty and spicy. It has a delicious sourness which I really liked on my first taste that every meal time, my taste buds seem to look forward to.

And speaking if meal times, I enjoy it as part of breakfast especially as a side dish to salted fishes. Ofcourse, I just minimize the quantity since its salt galore. Drinking plenty of water after could help lessen the effects if too much sodium.

And I love mixing it with rice for an on the spot kimchi (fried) rice, whatever the mix-ins are. This one had another salty partner - canned tuna, but it was delicious especially with hardboiled egg.

Just in time for my Gardenia Toast Toppings Challenge, I enjoyed it with cheese pimiento spread and more melted cheese mixed in. I've always been intrigued with the kimchi and cheese combo and now I know why it is very popular.

So lovin' that combination that I had the kimchi and cheese combo in a bowl of noodles. Kim's Bob kimchi strong flavor is perfect for this noodle dish since it still retains the flavor even if it was literally watered-down.

One combo which I totally forgot to take pics of, is having kimchi as a side dish for Pork Estofado. It was just an on the spot thought as I always have kimchi on the side. But it was really delicious - the contrast of flavors (sweet and sour), the different textures, the hot and cold mix in every spoonful... it makes me crave for more.

And the next time I will have that combi, I won't forget to take a pic. For the meantime, leaving you with this appetizing kimchi photo as I prepare to have lunch and who know's I might discover a new delicious partner with this delectable kimchi from Kim's Bob!

Kim's Bob Restaurant is located along De Leon street at the parking building of Robinsons Place Iloilo. The Korean Barbecue restaurant offers dine in, pick, delivery and online services. You my contact them via Facebook : KIM'S BOB or text/call 09176888785 or 5146888.

PhP 380 - One kilo bottle of Kimchi

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

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.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

A cooking weed called Lupo

Lupo is a weed that is commonly found in ricefields and roadside in provinces. It is most prevalent in Ilonggo cooking compared to others as it is mostly the Ilonggos who can recognize lupo , though maybe called differently in other places. Most commonly used in laswa or monggo dishes to add greens like kamote tops, it also makes a good partner in sinabawan na isda recipes. It has hints of bitterness but don't expect it to be ampalaya-bitter like. It is mostly sold in wet local wet markets by the tumpok .

FLAVOURS OF ILOILO

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