Slam dunk! The bizarrely comforting sliminess of the adobong takway or (taro root plant tendrils) topped with generous amounts of fried lechon flakes. M sent over some takway from a recent trip of hers to Bacolod, so we peeled the tendrils (or runners, or roots or whatever they are, technically) and threw them into a pot with some vinegar, soy and garlic to cook for just a few minutes until tender. Meanwhile, we fried up some lechon flakes (Zubuflakes, of course!) and used that to top the freshly cooked takway.
All you needed was a lot of rice to complete this simple, quick and hearty lunch with the most comforting of flavors. I think I was Negrense in a previous life. :)