Kadyos

KBL stands for Kadyos, Baboy, at Langka. This is a popular Ilonggo dish that I enjoy eating.

Kadyos (or kadyos) are pigeon peas. I know that this ingredient is new to some of our readers, let me tell you more information about it.

These legumes come in different colors. Green is the most common pigeon pea color. Did you know that pigeon pea is a good source of protein? In fact, this ingredient is used by some vegetarians as their main protein source. This recipe uses the dark purple pea which is the usual type used to make KBL.

Pigeon peas can be purchased fresh (if you are in Asia), and dried (this is what you get in Filipino stores). I used the dried ones to make this dish. Just so you know, I had to soak them in water overnight before cooking. Since dried pigeon peas are really hard, soaking helps to make it softer.

Baboy (or pork) is also one of the main ingredients. I used pork hocks (pata) as I usually do. However, you can use other parts such as pork butt or even pork belly.

Jack fruit is called Langka in Filipino. Unripe or raw jack fruit is required for this dish. A souring agent locally known as batuan or batwan is used to make KBL. It is a small spherical fruit that is regarded for its sour taste. Since it is not available in my location, the best alternative that I can grab hold of was the powdered tamarind base.

Source:http://panlasangpinoy.com/2012/01/25/kbl-kadyos-baboy-at-langka/

Bulanglang

Bulanglang is a healthy dish consisting of different types of vegetables. There are different versions of Bulanglang; this particular recipe is the version from the province of Batangas.Making Bulanglang is quick and easy; all you need to do is boil water or rice washing (water used to clean rice) and put-in the vegetables according to their cooking time. Thick and hard vegetables such as calabaza squash (kalabasa) and green papaya should be boiled first, while soft green vegetables like malunggay should be added last.

This is probably the healthiest Filipino soup because of the combination of different kinds of vegetables. Having a serving of Bulanglang can supply most of your body’s daily needed vitamins and minerals. As for the taste, this dish has a very mild and simple taste. The flavors are derived from the vegetables alone. You can try adding a little salt to enhance the flavor. Some people make a dip consisting of fish sauce (patis), birds eye chili (siling labuyo), and calamansi to add more flavor. If you want to try this dish to avail of its health benefits, I suggest that you take it easy on the salt and fish sauce.

Although there are common vegetables used to make this dish, you can modify the recipe by using the vegetables that appeal to you.

I like to eat this with “Sinaing na Tulingan”.

Source:http://panlasangpinoy.com/2012/01/14/bulanglang/

Almondigas (Miswa with Meatballs)

Almondigas is a soup dish that has two main ingredients: meatballs and patola (this is also known as loofa of Chinese okra). I’m not sure where exactly this dish originated but it sure reminds me of a similar Spanish dish called Albondigas.I used to call this dish Misua and Patola soup not until my high school days. I have several foodie friends back in those days and we always share ideas related to food and cooking. During that time, I also help my mom cook for her catering business.

I love simple dishes and this is one of the humble dishes that I always crave for. Whenever I eat this dish, I often picture my childhood days in my mind wherein I am enjoying this dish with my family on a rainy day. Quite nostalgic, isn’t it?

Source:http://panlasangpinoy.com/2010/07/07/almondigas-misua-patola-recipe/

Chicken sotanghon

I am starting to cook different types of soups this week to keep myself warm from the dropping temperature. One of my favorite soups, which I also consider as a comfort food, is the Chicken Sotanghon Soup. I would describe this soup dish as a modified version of the regular Chicken Noodle Soup; but instead of using wide egg noodles, vermicelli noodles (sotanghon noodles) are utilized along with other special ingredients. The noodles and special ingredients make the soup more appetizing and comforting. If you’ll take a look at the image, you’ll notice that the soup has a reddish color. I used to have a reddish Chicken Sotanghon Soup when I was in the Philippines and I wanted to make a similar version today. I used annatto water to provide the reddish color. So, where did I get the annatto water? Similar to Annatto oil, Annatto water can easily be made. All I needed was to soak the Annatto seeds (Atsuete seeds) in hot water for a few minutes and stirred the liquid to dilute the color. I discarded the seeds afterwards leaving a mixture of water and Annatto seed extract which is known as Annatto water.

Source:http://panlasangpinoy.com/2010/10/04/chicken-sotanghon-soup-recipe/

Tinolang Tahong

Tinolang Tahong is a mussel soup recipe with ginger and spinach.

This recipe is inspired by a famous Filipino soup dish called tinolang manok or chicken tinola — which uses chicken, green papaya wedges, and chili pepper leaves.

This mussel soup recipe is simple, budget-friendly, and delicious. This is also quick to prepare. It took me only 15 minutes to cook this dish.

I like to eat mussels because of its nice flavor. Aside from that, mussels are good for the health: they are excellent source of Selenium, vitamin B12, zinc, and folate.

Source:http://panlasangpinoy.com/2011/04/19/tinolang-tahong/

Papaitan

Papaitan is a famous Ilocano soup dish mostly composed of cow or goat innards. The name of this dish was derived from the Filipino word “Pait”, which means “bitter”. The bitter taste of this soup comes from the bile. This is a bitter juice extracted by the liver and stored in the gallbladder to aid digestion.

Source:http://panlasangpinoy.com/2010/07/26/papaitan-recip/

Batchoy

Batchoy is a soup dish composed of sliced pork, pig’s innards, and miki noodles.This dish originated from the district of La Paz in Iloilo City — in the island of Panay. Throughout the years, batchoy gained popularity and has been a favorite soup dish along with beef mami, beef pares, and bulalo.

The miki noodles used in this recipe refers to fresh egg noodles. This type of noodle is often used in soup dishes. Since the noodles are fresh, it requires minimal cooking time. Sometimes, pouring hot broth over the noodles is enough to cook it.

Traditional batchoy recipe requires the use of shrimp paste or guinamus (or guinamos). Unlike regular shrimp paste or bagoong, the shrimp paste used in traditional batchoy are sold in small blocks. It is usually mixed in water and boiled until the flavor comes out. It is later strained and the liquid is added to the broth or caldo. If you can’t find this type of guinamus, you can always use regular shrimp paste – like what I did.

Source:http://panlasangpinoy.com/2011/04/14/batchoy/