My mother has been cooking Adobong Takway since I can remember. Takway are taro or gabi root tendrils or shoots. It was a much appreciated pasalubong from a certain relative when she visited us. I did not like takway when I was growing up because of its slimy texture, like saluyot and alugbati, I cringed when there was Adobong Takway on the table.
The preparation of peeling the outer skin of takway is also tedious. Although my mom finds it therapeutic.:p
Through the years I've come to love Adobong Takway. I don't know when it happened but little by little, I find it appetizing, a comfort food. It's probably from my mom's brainwashing!:p
We have a neighbor who regularly receives a package of takway, dried fish and gabi from her husband in Roxas City. Like me, the neighbor hates cleaning and peeling takway so she always takes a bundle to my mom who is more than happy to do it.
Adobong Takway
- Saute garlic and onions, add some pieces of pork (optional)
- Add the cut pieces of takway and saute for a few minutes
- Add water---enough to cook it not to drown it
- Option: Add guinamos (shrimp paste) diluted in water
- Add salt & pepper, soy sauce (or Kikkoman) and a little brown sugar
- Bring to boil until takway is soft but not mushy; Do not undercook as taro can trigger allergic reactions when undercooked.
- Add vinegar and taste to figure out if seasoning needs to be adjusted
- Serve hot with lots of steamed rice
I am not sure if this is mainly an Ilonggo dish---I haven't seen or heard of takway in other regions like Ilocos, Bicol or Central Luzon. Maybe it is called by another name.
I believe takway is a great source of fiber. It is also very easy to eat--no seed, stem, leaf...it's like eating noodles. A gratifying, enticing dish---perfect for Lent.
