Dishes to try when in Iloilo

Kadios Baboy Langka is an authentic Ilonggo dish served often in Ilonggo homes. Looking back at my childhood, Kadios Baboy Langka was often served on the family's dining table.

Kadios Baboy Langka

When we go to my mom's ancestral home in Sta. Barbara during the weekends or summer, KBL was also the star of the table. There were times we helped with the preparation such as buying the kadios (pigeon peas), grilling the baboy (pork, either belly or leg) to make it more savory, and slicing the unripe langka (jackfruit) while using plastic to cover our hands and protect them from the sticky sap.

Kadios Baboy Langka is flavored with a combination of batuan, lemongrass, salt, pepper, onions, garlic, and tomatoes.

Inasal nga Manok

The Ilonggo Table

When I yearn for this dish, I would go to Ang Kamalig Restaurant, House of Ilonggo Cuisine.

In addition to Kadios Baboy Langka, Ang Kamalig Restaurant serves a wide selection of Ilonggo dishes through three meal combos named after the common nicknames of siblings like Toto (brother), Inday (sister) and Nene (youngest sister).

Linusgusan nga Pasayan

Paborito ni Toto

P1899, good for four
Ubod Salad, Steamed Talaba, Kadios Baboy Langka, Inasal na Manok, Rellenong Talong, Bihon Guisado, Biscocho Cake, and Rice and Drinks.

Luto ni Inday

P1999, good for four
Ubad Salad, Steamed Talaba, Binakol na Manok, Grilled Liempo, Linusgusan nga Pasayan, Bihon Guisado, Biscocho Cake, and Rice and Drinks.

Pamahaw ni Nene

P180, merienda good for one
Pansit Molo, Biscocho, Tsokolate (with refill), and Empanada

Chicken Binakol

Introducing Ilonggo Dishes To Tourists

Ang Kamalig Restaurant's direction is also in line with Iloilo City positioning itself as a prime MICE (Meetings, Incentives, Conferences, and Exhibitions) destination.

Ms. Leny Ledesma, marketing director for RJT Companies where the Ang Kamalig brand is a part, said that we can bring tourists here to give them a taste of our Ilonggo dishes.

Grilled Liempo

Common Ingredients of Ilonggo Dishes

What makes a dish truly Ilonggo? One indication is the use of ingredients. Below are some of the popular ingredients that go with our homegrown dishes, according to Ang Kamalig's poster.

Seafood

Because we are surrounded by bodies of water, we have an abundant source of seafood. Some of those not found in other provinces are Managat (red snapper) and Bulgan (sea bass). We always have shrimps, crabs, squid, clams, and oysters. The Iloilo Fishing Port brings in the catch for the day.

Rellenong Talong

Coconut (Buko)

Coconuts are large seeds of the tree that grows in tropical countries like the Philippines. It contains a variety of minerals including manganese, copper, selenium, and potassium. The meat, water, and oil are used in a lot of cooking. One particular unique Ilonggo dish is the Binakol na Manok which uses coconut water and meat. We also make use of gata (coconut milk) in cooking.

Batuan (or Batwan)

Garcinia Binucao is a favorite souring ingredient of the Ilonggos. If the northerners have their sampaloc, the Ilonggos have the batuan. It is a fruit that our soups and other dishes have to add for that unique sour taste. It is also a basic ingredient in our Sigang (or sinigang), our comfort soup KBL (Kadios Baboy Langka) and our Kansi (the Ilonggo version of the Bulalo).

Ubad Salad

Pork

Pigs are grown in the backyards and small farms for local consumption. A popular way of cooking it is by roasting or grilling and so we have pork barbecue and the fiesta favorite, the Lechon. To preserve it, we add vinegar and cooked with it to create Pork Adobo. The Ilonggo Adobo has achuete oil added.

Native Chicken

We have chickens (or native chickens) running around farms and backyards and they are consumed at home. Famous Ilonggo dishes using the native chicken are the Chicken Inasal, Sinigang and Binakol na Manok.

Wherever we go, the taste and smell of home-cooked Ilonggo meals we grew up with never leaves us. It's comforting to know that all these are found in one roof - Ang Kamalig Restaurant - with branches in Atria and Robinsons Jaro./

Bihon Guisado

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Kathy Purr