Slam dunk! The bizarrely comforting sliminess of the adobong takway or (taro root plant tendrils) topped with generous amounts of fried lechon flakes. M sent over some takway from a recent trip of hers to Bacolod, so we peeled the tendrils (or runners, or roots or whatever they are, technically) and threw them into a pot with some vinegar, soy and garlic to cook for just a few minutes until tender. Meanwhile, we fried up some lechon flakes (Zubuflakes, of course!) and used that to top the freshly cooked takway.
All you needed was a lot of rice to complete this simple, quick and hearty lunch with the most comforting of flavors. I think I was Negrense in a previous life. :)
24 Responses
takway = taro root plant tendrils? this one i am certain i have never had before. sure am learning quite a bit from your blog! thank you.
louisanfran, taro=gabi. Click on this link to Wyatt’s blog that shows the taro/gabi plant and the tendrils or new stems/leaves shooting out… :)
Oh my, Zubuflakes! I want.
oh my…takway kicked 50 notches up! have never tried takway as adobo, only as ginataan. thanks for the tip, MM…am buying a bunch of takway today, and maybe a few hundred grams of lechon for topping! you come up with the craziest, most amazing combinations!
I wish your items were being sold a bit closer to where I am …
PITS, thanks again for visiting the Escario branch… we are working on trying to get our frozen items to the Metro somehow… zubuflakes are one of my favorite frozen items, they last for ages and taste good every time we fry them up… :)
millet et al, when cooking takway adobo style, be mindful of cooking until it is just cooked through, a little slimey, but NOT mushy… And eat it soon after, do not let it sit around waiting for the rest of your ulam to make it to the table… :)
some commenters here like Katrina, Joey P., Edik, Moni, Ging, Roy, Marla, ChrisB, are now recently adopted Negrenses :)
Lee, I gather it was a good visit to Bacolod and its environs? I wish I could have made it…
i love the paksiw na takway that my mom makes. i will ask her to do this version next time.
oh, boy!! this is so GOOD!! i gorged on plates and plates of adobong takway when I was home! Ginataang takway with gabi roots and Bagongon ( https://iloveiloilo.wordpress.com/2007/11/26/bagongon/ ) is also a favorite!
Was there a Jalapeno post or was that a figment of my imagination?
I can already imagine the ruckus it would cause if you suddenly set up shop in Manila, even if just for some of the small and prepared stuff.
a different way of serving takway…i waNT TO TRY THIS!:) my lola had lot’s of gabi in her backyard and takway is added to the utan binisaya..that’s the only way its cooked , as far as i remember, i didnt eat any, because i had an aversion to utan binisaya when i was a kid.
bakerwannabe, you weren’t dreaming, I accidentally pressed the wrong button while writing the jalapeno post… it will be up in a couple of days… :)
Lee, thank you for saying that! I’m most flattered. :-)
MM, I didn’t get to join Lee and the others for the TERRIFIC Negros tour that Lee planned for them (I saw the itinerary). But I would love to be an adopted Negrense, because after many visits to Bacolod over the last couple of years, I have fallen in love with the place. And there’s still SO MUCH left to discover! I’ve yet to try takway, for instance.
Some Negrense friends are planning a trip there with another group of food-lovers. I hope it pushes through; can’t wait! :-D
hello, my first time to comment here. i love takway. It sells 10 pesos per pack in my hometown. We cook it with soup and ilocano bagoong. Sometimes, like paksiw. I love both paired with paksiw or fried fish. :)
this post evokes lots of memories of my late dad..he just loves this viand made from takway, adobo, ginataan, etc..we use to have on our weekly menu on the table a viand made from takway, i think its a must..we really love eating it with lots and lots of rice..never minding the slimy thing that comes with it…when my dad died,my mom stopped cooking almost instantly, because it makes her remember my dad. Everytime she prepares it we ended crying and choking on the viand on our table as we remember my dad how he eats it with gusto! ..lots of emotions getting thru.it has been almost 20 years since he passed away and we never had takway again on our table..today, as i am reading your post i am remembering my dad and also trying to remember how the viand taste like…
I MISS TAKWAY! can’t find any in my part of the world, even in asian groceries!
interesting! i like any kind of adobong gulay. i hope i can find some takway in bataan! :D
Takway, taro tendrils ….same species as Elephant Ears, a prennial, belonging to c. esculentia. So, if you have neighbours growing Elephant Ears, might not hurt to ask for the tendrils!
Lechon flakes…..I miss Zubuchon…..the last bits and pieces of frozen Zubuchon I stored in the freezer when we went to Cebu recently was cooked this way…. garlic rice topped with crunchy bits of Zubuchon flake……YUM!
Oh! I learned something new… Takway… Me wants some zubuchon! :) The dish looks delish! :)
Hi MM, i was reading your old posts and was struck by this one on Takway!!! We love them!!! Your’s above MM is the sosy version!!!! my husband esp. love it adobo . i love them as well on sinigang na isda with batwan and in laswa or ginataan na labong hmm….. here in Makirina we purchased them by kilo but in the province it’s per bundle and relatively cheap and abundant compared here… i always have itchy hands after cleaning takway and so i soaked my hands afterwards (for a few minutes) on lukewarm to mildly hot soapy water to get rid of the itch he he!!! Buti sa province you can buy cleaned takway na if you have limited time to spare….. thanks MM ….:)