Comments on: KBL, Ilocos Style (Kamatis, Bagoong, Lasona) / Tomatoes, Fish Sauce & Onion Relish

By: leila antonio

leila antonio — Thu, 25 Oct 2007 05:18:12 +0000

No Mr. MM, you got it right. Onion/shallots/spring onions is lasona in ilocos and for us ilocanos. Yes, it is interesting indeed that “lasuna” which means garlic became onions or shallots in the North. Whatever, it is a deadly combination. Kain na!

By: Marketman

Marketman — Thu, 25 Oct 2007 04:10:33 +0000

choy, how interesting that it became onions or shallots in the North… from garlic elsewhere. Or do I have the term wrong in KBL???

By: choy

choy — Thu, 25 Oct 2007 03:38:28 +0000

ok, just got the answer to my own question on what the etymology of lasona is. googled it, and found out it’s actually from the sanskrit “lasuna” which means garlic! anyway, in waray, it is also pronounced “lasuna”. so there.

By: millet

millet — Thu, 25 Oct 2007 00:55:04 +0000

kalami!

By: mrs m

mrs m — Thu, 25 Oct 2007 00:41:56 +0000

kbl mixed with finely tinadtad na manggang hilaw – – this is superb dip also. i like this dip with inihaw na tahong or halbos na hipon.

By: kaye

kaye — Wed, 24 Oct 2007 15:04:54 +0000

this is how i also eat fried or grilled meat! i also love this with the local veggies steamed or boiled like eggplant, okra and talbos.. am getting hungry again!

By: zena

zena — Wed, 24 Oct 2007 12:15:12 +0000

That pairing sounds absolutely heavenly. I just had fried tilapia with tomatoes and bagoon alamang. Kamayan style, of course. I wish i had the gumption to do the bagnet at home. My mom makes big eyes at me whenever there is even a hint of deep-frying anything.

By: cherub96

cherub96 — Wed, 24 Oct 2007 08:30:41 +0000

When I was a kid, I used to prepare fresh tomatoes, guinamos (Ilonggo bagoong) and calamansi as ulam when I am not in the mood for any of the viands available at home. Served on top of hot, steaming rice with grilled fresh tulingan, it was absolute indulgence.

By: Ebba Myra

Ebba Myra — Wed, 24 Oct 2007 06:51:12 +0000

With many Pinoy here in Houston, lechon and bagnets became a common commodity that even in Vietnamese stores, they started selling it by pounds, and I am one of the weekly buyer. I will have it chopped and at home will have this KBL mixed, not knowing that they do the same in some regions. I thought it was just me who concoted what I thought was a great fusion of sawsawan. And yes, when the bagoong is too salty, I add some wine vinegar, or calamansi if I have some. Oh, gosh, sometimes, I add some itlog na maalat with the meal. While reading this postings, I came across an old post of yours about kamayan and using banana leaves for table cover or plate, and I decided that from now on, instead of buying styrofoam paper plate, I will use banana leaves instead for environmental purposes and look. I bet my 2 grandkids will love this set-up, and it will make everybody eat at the table, instead of taking their food in front of the TV or somewhere in the house. I’ll spread the whole 1/2 of the leaves instead of cuttng them round.

By: allen

allen — Wed, 24 Oct 2007 06:21:15 +0000

Lasona is the same as shallots, right? or spring onions/ I’m confused!