Sabor Ilonggo

Ang mga manamit sa Iloilo.


Posted by JayPee Monday, July 26, 2010

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing. It is dried then chopped and sauteed with other ingredients including, again, coconut milk.
Then there is takway. The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways. Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and with gabi in coconut milk and local snails know as bago-ngon. It is also popular when cooked adobo style with guinamos, the local bago-ong.
It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.


  1. I have never paid attention to this paert of the Taro plant. being a Bicolana, I am well vresed in cooking the Laing and my specialty, the time I go back to my hometown, I will try and explere cooking this part of the taro. Thanks!!!

  2. Anonymous Says:
  3. Not your average Take Away.

  4. annie Says:
  5. Where can i buy this kaya here sa manila



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