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Takway and lupo

Takway are the tendrils growing sideways from a gabi plant (more at Wyatt's Kitchen). Its outer layer is scraped off to reveal a fleshy stem. Sold mostly in wet markets but for convenience it can also be found neatly packed in groceries.Takway is mostly made adobo but with guinamos and pork bits. Although they are also added in laswa, pinakbet or any other dish.

Another green and leafy vine that can be used like kamote tops is what locals call "lupo". With a hint of bitterness at first, this can be used in fish sinigang or ginisang monggo. More ....

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