Comments on: Adobong Takway Topped with Lechon Flakes

By: odessa

odessa — Fri, 21 Sep 2012 06:34:32 +0000

Hi MM, i was reading your old posts and was struck by this one on Takway!!! We love them!!! Your’s above MM is the sosy version!!!! my husband esp. love it adobo . i love them as well on sinigang na isda with batwan and in laswa or ginataan na labong hmm….. here in Makirina we purchased them by kilo but in the province it’s per bundle and relatively cheap and abundant compared here… i always have itchy hands after cleaning takway and so i soaked my hands afterwards (for a few minutes) on lukewarm to mildly hot soapy water to get rid of the itch he he!!! Buti sa province you can buy cleaned takway na if you have limited time to spare….. thanks MM ….:)

By: Eron

Eron — Sat, 14 Apr 2012 01:38:23 +0000

Oh! I learned something new… Takway… Me wants some zubuchon! :) The dish looks delish! :)

By: Betchay

Betchay — Fri, 13 Apr 2012 00:34:42 +0000

Lechon flakes…..I miss Zubuchon…..the last bits and pieces of frozen Zubuchon I stored in the freezer when we went to Cebu recently was cooked this way…. garlic rice topped with crunchy bits of Zubuchon flake……YUM!

By: betty q.

betty q. — Thu, 12 Apr 2012 15:11:00 +0000

Takway, taro tendrils ….same species as Elephant Ears, a prennial, belonging to c. esculentia. So, if you have neighbours growing Elephant Ears, might not hurt to ask for the tendrils!

By: iya

iya — Thu, 12 Apr 2012 03:21:26 +0000

interesting! i like any kind of adobong gulay. i hope i can find some takway in bataan! :D

By: stella

stella — Wed, 11 Apr 2012 23:39:32 +0000

I MISS TAKWAY! can’t find any in my part of the world, even in asian groceries!

By: kcmc

kcmc — Wed, 11 Apr 2012 19:59:16 +0000

this post evokes lots of memories of my late dad..he just loves this viand made from takway, adobo, ginataan, etc..we use to have on our weekly menu on the table a viand made from takway, i think its a must..we really love eating it with lots and lots of rice..never minding the slimy thing that comes with it…when my dad died,my mom stopped cooking almost instantly, because it makes her remember my dad. Everytime she prepares it we ended crying and choking on the viand on our table as we remember my dad how he eats it with gusto! ..lots of emotions getting thru.it has been almost 20 years since he passed away and we never had takway again on our table..today, as i am reading your post i am remembering my dad and also trying to remember how the viand taste like…

By: Karina

Karina — Wed, 11 Apr 2012 09:45:58 +0000

hello, my first time to comment here. i love takway. It sells 10 pesos per pack in my hometown. We cook it with soup and ilocano bagoong. Sometimes, like paksiw. I love both paired with paksiw or fried fish. :)

By: Katrina

Katrina — Wed, 11 Apr 2012 08:45:07 +0000

Lee, thank you for saying that! I’m most flattered. :-)

MM, I didn’t get to join Lee and the others for the TERRIFIC Negros tour that Lee planned for them (I saw the itinerary). But I would love to be an adopted Negrense, because after many visits to Bacolod over the last couple of years, I have fallen in love with the place. And there’s still SO MUCH left to discover! I’ve yet to try takway, for instance.

Some Negrense friends are planning a trip there with another group of food-lovers. I hope it pushes through; can’t wait! :-D

By: Marketman

Marketman — Wed, 11 Apr 2012 06:30:57 +0000

bakerwannabe, you weren’t dreaming, I accidentally pressed the wrong button while writing the jalapeno post… it will be up in a couple of days… :)