Adobong takway is a popular Filipino dish especially in the Western Visayas Region. It is one of the go-to side dish for rural Ilonggos both in Negros Occidental and Iloilo. It is also called “dalawdaw” in Negros Occidental. Adobong takway is called vinegar-braised taro root stems in English
Takway is the Filipino term for taro shoots. It is the edible part of the taro plant that grows above ground. The shoots are young and tender, and they have a slightly sweet and nutty flavor. They can be eaten cooked or raw.
Takway is a popular ingredient in Filipino cuisine. It is often cooked in stews, stir-fries, and soups. It can also be pickled or eaten raw as a salad. Itis a good source of dietary fiber, vitamins, and minerals. It is also low in calories and fat.
Here are some of the health benefits of eating taro root stems (shoots):
- They are a good source of dietary fiber, which can help to regulate digestion and promote bowel health.
- They are a good source of vitamins C and B6, which are important for immune function and metabolism.
- They are a good source of minerals such as potassium, magnesium, and iron, which are essential for various bodily functions.
- They are low in calories and fat, making them a good choice for people who are trying to lose weight or maintain a healthy weight.
If you are looking for a healthy and delicious vegetable to add to your diet, takway is a great option. It is versatile and can be cooked in many different ways. So next time you are at the grocery store, be sure to pick up some takway!
Here are some safety precautions to take when handling taro shoots:
- Taro shoots contain calcium oxalate crystals, which can be harmful if ingested in large quantities. It is important to cook taro shoots thoroughly to break down the crystals.
- Taro shoots can also cause skin irritation in some people. It is important to wear gloves when handling taro shoots.
Adobong Takway Recipe
- 2 cups young takway (edible fern) shoots, cleaned and trimmed
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1 cup water
- 4 cloves garlic, minced
- 1 small onion, sliced
- 2 bay leaves
- 1 teaspoon whole peppercorns
- Cooking oil
- Salt and pepper to taste
- In a pot, bring water to a boil. Add the takway shoots and blanch them for about 2 minutes. Drain and set aside.
- In a separate pan, heat a small amount of cooking oil over medium heat. Sauté the garlic and onion until fragrant and translucent.
- Add the blanched takway shoots to the pan. Stir-fry for a few minutes until they begin to soften.
- Pour in the vinegar and let it simmer for a couple of minutes to remove any bitterness from the takway.
- Add the soy sauce, bay leaves, and whole peppercorns to the pan. Stir everything together.
- Pour in the water and let the mixture come to a gentle simmer. Cover the pan and let it cook for about 10-15 minutes or until the takway is tender.
- Season with salt and pepper according to your taste preferences. Continue to simmer until the flavors meld and the sauce thickens slightly.
- Once the takway is tender and the flavors have developed, remove the bay leaves.
- Serve your Adobong Takway hot with steamed rice. It can be enjoyed as a main dish or as a side dish.
Remember, Filipino adobo dishes often have variations in terms of ingredients and proportions, so feel free to adjust the recipe to suit your taste. Enjoy your Adobong Takway!
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