Comments on: Manok at Kadyos / Purple Chicken With Pigeon Peas

By: budong

budong — Wed, 04 Mar 2009 11:03:21 +0000

meron po ba kayung recipe na may pork?

By: miles

miles — Fri, 16 Nov 2007 12:09:06 +0000

mmmm! just guisadong kadyos with pork bits, gabi and flavored with bagoong isda. delish! i remember my sister and i fighting over this when we were younger. hahaha!!! brings back fond memories…

By: Lex

Lex — Mon, 05 Nov 2007 10:31:13 +0000

I must say that kadios is comfort food of all Ilongos. Those who will not try it just because of the color is missing a lot in life. Nothing comes close to it especially when fresh. All the talk of ubad and kadios is making me feel very homesick. The Ilongo Grill version is a far cry. You can count the number of beans, good heavens!!!!!!!!! Home cooked kadios is loaded when the delicious bean. Batuan, another souring agent so alien to most Tagalogs. Yum! Thanks for bringing us back to memory lane.

By: Bing

Bing — Sun, 04 Nov 2007 18:33:26 +0000

We got a pack of kadios from a friend at work, we cooked it KBL style and it was delicious!!!! We never tried chicken thou we always use pork. If any one has other good recipes, please email me to MARIONE2628@YAHOO.COM

P.S.

Try this recipe: kadios, with taro (gabi) stalk w/leaves, batuan, with coconut milk, shrimp sauce or patis(optional). Cook the same as you would KBL. Yuuuummmmyyyyyy!!!!!!!!

By: Marghi

Marghi — Wed, 24 Oct 2007 18:47:37 +0000

thanks for the plug ruth!!!!! will keep trying the best of bacolod to all of you in manila….coming soon ,,,takway,,,pitaw…pinangat….etc….

By: belle

belle — Tue, 23 Oct 2007 16:56:55 +0000

is this edible.. it appears to be torn between afritada and halo-halo.. i agree this is can be a great Halloween treat. (though Im not really sure about eating it, i hope it tastes good)

By: thebee

thebee — Tue, 23 Oct 2007 06:07:59 +0000

Kadyos! Oooh I feel so homesick for a taste of KBL! Looks good, MM. Ubad and some tanglad would make that dish more awesome.

By: Maria Clara

Maria Clara — Mon, 22 Oct 2007 19:30:29 +0000

Never have had this but looks very interesting – it is naturally colorful and very good protein diet chicken and beans. The saying “Don’t judge a book by its cover” applies here.

By: Ebba Myra

Ebba Myra — Mon, 22 Oct 2007 19:16:22 +0000

I have a friend here in Houston who is from Bacolod, I will ask her about this as I am very much fascinated in the KBL. I am a little advance “home” cook and that I can taste the dish by just knowing what the ingredients are put in, and I cannot imagine how interesting the fusion is of the veggies in this dish; most of all I did not know “ubad” or inner trunk portion of the banana is edible. A lot of us Asians/Orientals in Texas grows banana trees for ornaments since, with the short/long or rather unpredictable change of weather disable the tree from ripening the banana blossoms into its fuller harvest of fruit; comes winter time, the tree has to be cut down or you’ll be left with ugly brown-dried dormant trees and summer comes, new shoots comes out and one ends up with forested ugly looking patches of banana. Well, now that I know there is this edible part of the trunk, I will have a good use when I cut down my trees.

By: siopao

siopao — Mon, 22 Oct 2007 15:28:16 +0000

hey bethp, thanks!

Hahaha! no wonder I always felt like I had the “munchies” whenever I’m in Lola’s house. her food was quite addicting ;-)