MY VERSION OF ADOBONG TAKWAY

over 1 year ago (Edited)

_{Image edited in Canva}

When we talk about cooking, I always says I am not good into it, I am not into cooking because I grow being an only assistant in the kitchen. I only used to wash the pan, peel and slice the vegetables but I never do the cooking, always our father did it for us.

I grow not knowing how to cook but when I became a working student I tried to learn how to cook some food, when I worked and live in the boarding house alone, I experimented on how to cook for me to save some. When I get married, I felt happy knowing that my husband knows or let's say good in cooking because he worked once in an eatery but it also doesn't mean that I don't need to practice or learn cooking.

Cooking is always a challenge for me and as a wife and as a mother I always try my best to practice.

I only cook some kakanin and vegetables recipes. I don't know how to cook recipes with meat. I am not or we are not used to have meat at home. We only have them very seldom.

Enough for the introduction, lol. Today, I decided to participate in Hive PH Blogging Contest for July: Kwentong Kusina as we partake in Nutrition Month.

Today, I will share to you my version of ADOBONG TAKWAY.

Adobong takway is a Filipino dish that the main ingredient is Taro shoots or takway as most people call it locally. It is like a taro young roots. This is my own definition on how I observed it. When left unharvested, this takway will grow and become another taro.

There are different kinds of taro and not all of them produces takway.

My late father used to have this kind of taro that produces takway in his garden. Even he is not here anymore, the plant in his garden continue to produce food for us.

Love of a mother

My mother is so thoughtful, she always think about us, her children. When my brother go down from our place, she always have something for me.

One day, my brother gave me this takway and said that our mother told him to give it to me so I can cook and eat takway again.

I am so thankful for another blessing because I have a fresh takway for free.

Let's cook

Ingredients:

2-3 cloves of garlic
Takway or taro shoots
Spring onions
1 table spoon soy sauce
1/2 table spoon brown sugar
Cooking oil
Salt
Water

Procedure

Step 1. Clean the takway by removing the brown color peel. The takway that we can use is that in color green (like in the picture above) and then cut it according to your desired length.

Tips: Don't wash the takway while cleaning it or make sure your hands is not wet because you might can feel some itchiness in your skin. Do it while it is dry.

Step 2. When you're done peeling and cutting them, wash the takway not just once but many times.

TIPS: Wash it without using your bare hands, you might feel itchy or I don't know if you have allergy. I remind this according to my own experience. I am washing it by letting the water flow and using some ladle to move it.

I can hold them without feeling itchy in my hands after a thorough washing of it.

Before, I thought that washing it will make it itchy so I tried to cook without washing it after peeling it but guess what? I just throw what I cooked because it is so itchy in tongue and throat. Then I learned that we need to wash it many times to remove its sap (tagok in Bisaya or Cebuano language) because it is the one that make us feel itchy.

Step 3. Prepare the spices like onions and garlic. Slice them according to your desired size and shape. Since I don't have onions available in the kitchen, I just picked some spring onions from the garden, wash and cut them accordingly.

Step 4. Heat cooking oil in the pan and saute the garlic.

Step 5. Saute the takway and add salt to taste.

Step 6. Add soy sauce. Most adobo have vinegar in it but I prefer not to put vinegar on this recipe.

Step 7. Add the brown sugar and mix them thoroughly. You can adjust the quantity depending on your desired taste. Sugar adds sweetness in the food. I am not using MSG or any food seasoning so sugar also serve as an alternative.

Stir it occasionally until the takway absorbs the soy sauce and sugar.

Step 8.Add a little water, not too much to make it like a soup and not too little not to cook the takway. Add enough water to cook the takway, cover it and boil it until sort and tender. Do not overcook it.