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Spicy Adobo nga Takway

Takway is what Ilonggos refer to the part of the gabi plant that grows sideways, termed as tendrils. When scraped off of its outer skin and thoroughly cleaned, takway is often a key ingredient in vegetable dishes like laswa and the ginat-an dish consisting of the gabi tendrils and tubers with coconut milk and local snails know as bago-ngon. It is sold in local wet markets or in groceries (like SM here in Iloilo) already cleaned, packed and ready to be cooked. 
Spicy Takway Adobo
And the most popular takway dish is adobo style with guinamos, the local bago-ong. Cooking adobo nga takway is like cooking the usual adobo - and there are a hundred and one ways to do it. If you have an adobo recipe you are frequently using, just substitute pork/chicken or kangkong with takway and add bago-ong alamang then you're ready to go.

Here's a simple recipe for Spicy Adobo nga Takway

Takway sold in the groceries
  • 500 grams. Takway, cleaned throughly
  • 1/2 cup Vinegar
  • 2 Tbsp. Soy Sauce
  • 3 Tbsp. Sauteed Guinamos (Bago-ong) or you can use those bottled ones
  • 4 cloves garlic, minced
  • 1 onion, minced
  • 5 pieces  sili, minced or you can use chili powder 
  • Oil
How to Cook Spicy Adobong Takway
  1. In a pan, saute garlic and onions.
  2. Add takway, vinegar and soy sauce. Bring to a boil and simmer for 10-15 minutes or until takway is cooked.
  3. Mix in bago-ong and sili/chili powder. Simmer for another 5 minutes. Adjust flavor and consistency to suit you taste preference. 
  4. Remove from heat. Garnish and serve.

You can tweak this recipe, if you want to have it saucy or a a little bit dry. There's one I've which has less bago-ong and soy sauce and more on vinegar making it more like a paksiw - which is also good. You can also use sinigang (powdered tamarind) mix dissolved in water instead of vinegar. Have it your own way and enjoy the goodness of takway!

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