Mia Castro makes pigeon pea and rice stew with plantain dumplings
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Mia Castro makes pigeon pea and rice stew with plantain dumplings
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Kadios-Baboy-Langka (KBL): Iloilo’s Soulful Stew Kadios-Baboy-Langka (KBL) is more than a stew—it is a culinary emblem of Iloilo, a province at the heart of Western Visayas, and one of its most treasured dishes. Rooted in the rich traditions of Ilonggo homes, this iconic classic harmonizes tender, succulent pork, earthy kadios (pigeon peas), and sweet young jackfruit (langka), simmered into a fragrant, savory broth. Its signature tang comes from batwan, a native Visayan souring fruit, delivering
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Jenny's Stew Dry Pigeon Peas 2 cans of dry pigeon peas 1/4 cup red bel peppers 1/2 shallot 1/2 cup onion sliced 1 diced ripen tomato olives 1/4 cup carrots 2 chilies 2 pimento/ aje dulce 1 tbls ginger / garlic paste sofrito 1 1/2 tbls grape seed oil sazon cube / powder 1/4 tsp hing powder salt to taste & vege base Method As Shown Enjoy Method | Jenny’s Wok
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1 can pigeon peas rinsed olives sofrito 1/2 onion diced 3 clove garlic crushed 1 ripe tomato diced 1 bay leaf 3 chilies 1 tdp chk base salt to taste 1 tbls oil paprika pickled pig tail ( boiled & prepared) method as shown on vid | Jenny’s Wok
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