Comments on: KBL – Kadyos, Baboy at Langka / PPPJ – Pigeon Peas, Pork & Jackfruit

By: carlo

carlo — Sun, 12 Jul 2009 22:14:08 +0000

im a pure bloodied ilonggo but is residing in cebu now…pirme gid ko hidlaw sa ilonggo nga pagkaon…kun magluto ko kbl i use red beans as substitute for kadios and ida for batwan….namit man gyapon ah…

By: LEAH MERCKELBAGH

LEAH MERCKELBAGH — Wed, 21 Jan 2009 19:32:19 +0000

I tried cooking this last week and it was indeed manamit. even my Belgian husband loved it…most of all, it gave me once again a taste of Iloilo …. thanks

By: Jane

Jane — Tue, 16 Dec 2008 06:27:59 +0000

When parboiling pork, you can add ginger and leeks (onion leaves)….to get rid of the pork smell

By: tess

tess — Sat, 13 Dec 2008 04:29:13 +0000

dont you put tomatoes and onions?

By: mor

mor — Fri, 05 Dec 2008 16:10:10 +0000

try this for bechuelas: In a slow cooker boil an average size pork pata, 1 cup bechuelas (white haricots) with some salt. Set aside when tender. In a wok using olive oil sautee garlic and onions then add slices of chorizo bilbao, or those chinese chorizos, and or slices of ham. In a big pot mix these with pata and bechuelas, add canned dice tomatoes,and or a big can of tomatoe sauce, carrots, poatatoes and olives, add salt, pepper,a dash of sugar to taste, garnish with green bell pepper (optional), and enjoy