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Adobo nga Takway

Tak what? 

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. 
Spicy Takway Adobo
It is sold in local wet markets or in groceries (like SM here in Iloilo) already cleaned, packed and ready to be cooked. And the most popular takway dish is adobo style with guinamos, the local bago-ong.



Local restaurants like Bauhinia Filipino Cuisine and the buffet offering at Camiña Balay nga Bato offers inadobo nga takway.
Takway sold in the groceries
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. 
Adobo nga Takway at Bauhinia
At home our recipe starts with sauteing guinamos (bago-ong) in garlic and onions.




Then the takway (thoroughly cleaned since it will be very itchy when not) is added together with vinegar and then boiled until soft and tender. At times, we add pork cutlets and chilies (for a kick). And that's adobo nga takway - simply yet delicious!

See RECIPE >>> ADOBO NGA TAKWAY

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