Comments on: Kadios, Baboy at Langka / Pigeon Peas, Pork & Unripe Jackfruit

By: nicola alcanzo

nicola alcanzo — Mon, 21 Feb 2011 02:47:04 +0000

hi… ask lng po ako sana kng anong English name ng labog? kasi im doing a study on souring agents and im having a difficult time looking for it.. thanks po..

By: Vittoria -Cebu

Vittoria -Cebu — Sun, 30 Jan 2011 01:36:50 +0000

Kadios was always part of my childhood. Now, every opportunity I get to travel to Iloilo or Bacolod- I never fail to ask if it is Kadios season. Last Wed, I went to Iloilo on a business trip. The venue of our meeting was in Jaro and I happen to ask our local contact if Kadios was available. Immediately after our meeting on our way back to the airport, we made a quick stop to the market and found ladies taking the beans out of the pods- we were in a hurry and decided to buy them unpeeled together with batuan. When I got home, we took out the beans form the pods and froze them together with the batuan. My Ilonggo mother was the one who did this practice- when the kadios was in season, she would buy a lot and freeze until ready to cook and it made no difference. I use sliced pork pata as my mother would cook it. Now I am off to the market to look for unripe lanka….

By: eden claire

eden claire — Fri, 03 Dec 2010 04:29:36 +0000

my fave ilonggo delicacy!

By: Jenn

Jenn — Thu, 02 Dec 2010 09:16:07 +0000

I just got home from a short trip in Iloilo… I bought a cup of kadios and a handful of batuan… and for dinner tonight, I am going to cook KBL, following the recipe you just posted. Thanks a lot! Asking permission for me to copy your recipe (with a link back, of course) in my food blog when I post my own version of KBL.

By: pnyorker

pnyorker — Sun, 07 Jun 2009 09:16:22 +0000

Coming from an ilonggo, i can go on and onâ€¦talking about KADIOS and while doing that i have to stop for a few and wipe my drool. I grew up eating and loving the KBL. I remember we always have the soup the day after each fiesta or handa-an. You know why? The next day, when the visitors are gone, the pig legs that where sat aside from the feast/handa and where grilled and left hanging on top of the pugon(wood burning stove)becomes the center of the attention. It is very important that the legs where grilled just medium well or maybe rareâ€“just enough to have grill marks and let it hang for a day. I dont know why but it helps the meat taste better. Then we throw in the tomatoes, onion, water, KADIOS, LANGKA and BABOY together. The souring agent is batuan or â€œLABOGâ€(i can also talk forever about this too) and some patis to taste. Stopâ€“i have wipe my drool.
I live so far away now that itâ€™s hard for me to find all this ingredients especially the LABOGâ€“wala talaga dito. i can find KADIUS in some Filipino Stores. Also, i have to go to a Spanish or Asian store for the certain cut of pork legs. and for the souring agent BATUAN, is no where in sight too. So..tadah!!!â€”Sinigang mix ang substitute. I go a mile or 20 for my KBL. Call me crazy but i do. CrazyIlonggo.

By: Mai Mai

Mai Mai — Thu, 02 Apr 2009 12:12:38 +0000

What timing! I’ve been looking for a kadios recipe for my friend because it reminds him of his childhood. Thanks for posting this, MM. :)

By: Angie from NY

Angie from NY — Mon, 30 Mar 2009 17:50:40 +0000

Hello MM, another version is to saute garlic, onions and lots of tomatoes in oil,when cooked, add the tanglad bundle then add the pork slices (with fat or you can use pork hocks)until its half cooked then add all these to the boiling tender kadyos. In NY since we dont have the batuan I use a packet of the Knorr sinigang mix, lastly add the sliced langka (Canned -wash and drain first) season with salt and pepper. Serve HOT!

By: faye.astorga

faye.astorga — Mon, 30 Mar 2009 15:49:50 +0000

:) you’d have to add the batuan in the end with the tanglad then? i like my langka a little bit chunkier/bigger, better if you use a pressure cooker, less time to cook. i need to get me some batuan back home!

By: maddie

maddie — Mon, 30 Mar 2009 15:18:11 +0000

Hello again Sheryl/everyone. MM, I hope you don’t mind if I do a little shameless plugging here. The “Namit Gid” cookbook is going to be available within the week in Manila at the JT Manukan Grille branches located at Sgt. Esguerra St. (in between ABS-CBN and GMA-7), Gilmore cor. Valencia St. (near Greenhills), and Malugay St. Makati. Very limited supply only although if stocks ran out, we can replenish. All proceeds of this cookbook go to the charitable causes of our highschool batch in Bacolod, mainly medical missions of our school’s foundation as well as as our alumni association. Thank you MM.

By: maddie

maddie — Mon, 30 Mar 2009 08:37:38 +0000

A friend of mine checked out “batuan” and here’s what he found: Garcinia morella is a species of tree in the Clusiaceae family. In Tamil it is called ireevalsinni (à®‡à®°à¯‡à®µà®±à¯à®šà®¿à®©à¯à®©à®¿) and on the Philippines it is known as batuan.