Know your Ilonggo soups and the fruit that gives it that sour kick

Sinigang seems to be the Queen of Filipino Soups, but there are strong contenders as heirs to the throne from the Western Visayas region. When it comes to soup, Ilonggo cuisine has Kansi, Laswa, and KBL to offer. 

Paolo Trenas of Ang Kamalig shares with "Pinas Sarap" the secret to a good Ilonggo soup. 

Kansi: Uniquely Ilonggo

It's not a competition, but if it were, Kansi has a unique flavor that might win over people. Kara David for "Pinas Sarap" describes it as a cross between Bulalo and Sinigang. That unique twist is produced by boiling meat with the batwan.

Batwan (or batuan) is a fruit endemic to Western Visayas, which means people who have yet to visit the area might not even know what it looks like. It's the souring ingredient of choice for most Ilonggos, taking the place of the more popular sampalok, kalamansi, and kamias in the Tagalog region. 

Laswa: Veggie Bomb

Laswa, on the other hand, relies heavily on vegetables — okra, eggplant, kalabasa, tomato, and more. If you're a "vegetable girl" like Kara, this one is for you. Note that the soup is made with pork broth and is sometimes served with shrimp, so it's not vegetarian or vegan. 

It's similar to Bulanglang of Batangas and Dinengdeng of Ilocos, but without the bagoong.

The "laswa" part comes from the texture of the okra, which is a little "slimey." It might turn some people off ... but it turn might some people on, too!

KBL: Kadyos, Baboy, Langka!

Batwan is also an ingredient in KBL or Kadyos, Baboy, Langka — a staple in Ilonggo homes. 

Its main ingredients are in the name (kadyos is pigeon peas, for kitchen rookies) and the preparation is simple. Everything is boiled together in a pot and the result is something akin to sinigang. The sourness of batwan extract and the slight nuttiness of pigeon peas are absorbed by the pork and the pieces of jackfruit, which means that each tender bite is packed with flavor. 

Ang Kamalig prides itself in preserving the Trenas family recipe for thirty years, but they also experiment with these old favorites. The sizzling KBL is a separate gastronomic experience that visitors might want to check out!

In Metro Manila, Sarsa Kitchen Bar and Aracama Filipino Cuisine serve up modern takes on this classic. 

Kaun na ta! — Aya Tantiangco, GMA News