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!

Labels:

Popular posts from this blog

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
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa
CLICK FOR MORE INFO or RECIPE...