Skip to main content

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
Ingredients
  • 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!

Popular posts from this blog

Cassava Cake

Cassava cake is among the most popular Pinoy native delicacies. In Iloilo, one can find it in the stalls insides malls and groceries in ready to go boxes or in bite size pieces ready to satisfy one's cravings. But it is also easy to prepare as the ingredients can be mostly found in the wet market or even grocery stores. Here's a simple cassava cake recipe:

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube

Rice Puto with Gata

Puto is among the most popular Filipino native delicacies . On it's own, it's one delicious snack but also eaten with dinuguan or in Iloilo, with a bowl of hot batchoy .  It comes in many forms and in many variants, the simplest of which is just plain and simple rice puto.  Here's a very simple recipe for Rice Puto with Gata