I was at the FTI Saturday market this morning and ran across these miniature looking “gabi” or taro corms (technically not roots) and was, of course, intrigued. When asked, my suki for ingredients from the Ilocos region said they were used in sinigang, to make the broth thicker, almost stew-like. She made sure I understood that this type of small “gabi” were far superior to other types… Of course I believed her and bought some, maybe 1/4th kilo or so worth.
A little googling and checking of my Davidson tome on ingredients suggests these might be what the Japanese call “eddo” or the smaller variety of taro. They are similar to larger taro but the flavor is said to be more refined, sometimes a tad sweet, and still high in starch/carbohydrates.
I was quite excited to find these mini gabi corms as Mrs. MM had recently ordered a Kurubota pork sinigang at Mamou that was simply delicious and I have been meaning to see if we can do something similar at home! The broth of Mamou’s sinigang was so thick, it was practically like light gravy. Hard to describe but extremely appetizing. Marketman’s gabi sinigang recipe, up next.
Gabi plants are really quite amazing. Extremely easy to grow, cost next to nothing, and several parts of the plants can be used in a variety of wonderful Filipino dishes from savory to sweet: