Comments on: Taro / Gabi Corms

By: Max

Max — Sun, 09 Oct 2011 20:58:33 +0000

Who would care for purplish gabi from mindanao? it is sticky and great.
how much would one pay for a kilo? The price for a kilo is important so that I can know if it is worth bringing so many kilos. I bought some planting materials of 11 kilos, fit for my cebu pacific baggage allowance going from gensan to manila. I learned it takes 8 months to have a mature gabi. I plan to plant them in bataan.

By: el-jefe

el-jefe — Tue, 12 Oct 2010 05:58:41 +0000

masarap ito bulanglang style na may kahalong paayap at bawang na mura! paborito ng lolo ko ang gabing ito!

By: marissewalangkaparis

marissewalangkaparis — Sun, 10 Oct 2010 09:06:17 +0000

Wow! Thanks MM…thanks bettyq–that has been my frustration–soft shanghai–let me try that!!……

By: marilene

marilene — Thu, 30 Sep 2010 16:41:48 +0000

Greetings —

Talaga ka, ang gabi na gani to ay talagang masarap sa sinigang, works as a thickening agent. We also boil it at sawsaw sa sugar pang minindal.

There is a root crop that we use to enjoy growing up in Quezon, kasama ng gabi, it is called tuge (pronounced as) that I can never find. Longish with a few bumps, tapos ang texture na laman nya is soft. Masarap din sawsaw sa sugar…I guess it was discovered during the war, kasi everytime kumakain kami noon, eh my lola recounts how hard life was during the war.

Cheers —

By: mary chen

mary chen — Wed, 29 Sep 2010 01:55:38 +0000

try the taro with adobo baboy. we chinese cook that way. delicous!!

By: Alan

Alan — Tue, 28 Sep 2010 20:24:38 +0000

I’m not sure but are those gabi tagalog sold in the supermarkets? Usually they are really brown almost black, many still crusted with soil. Those in the pics above look already cleaned. It is quite common in Rustan’s fresh and SM hypermart. I too love to mash it up with some rice and add a few drops of toyo with some sinigang broth, almost like a savory brown suman. There are two other varieties I have seen, one looks almost like ube because they are bigger, darker. and hairier and the other almost like the ones pictured above, clean and usually part of the stalk is left on the top.

By: Joy

Joy — Tue, 28 Sep 2010 18:14:37 +0000

I only have seen those on occassions. I have to get some next time I see them.

By: kasseopeia

kasseopeia — Tue, 28 Sep 2010 04:37:05 +0000

My parents and their nuclear families also use this smaller gabi in sinigang. In Ilocano, it’s called “lutya” (loot-cha’) but I don’t know how to spell it. It’s a little hard to peel (slimy!) but so worth it. I’d usually mash it on my place then drown it with the sinigang broth. I sometimes forgo rice and consume just the lutya. =)

By: Lava Bien

Lava Bien — Mon, 27 Sep 2010 15:16:42 +0000

Hahahaha this is funny, I just bought some Japanese taro and some Japanese sweet potato last night at 99 Ranch. I could use some shrimp and bangus sinigang right now (just not pork, until they make it kosher hehehe), yumm!

By: Mary Lee

Mary Lee — Mon, 27 Sep 2010 15:15:35 +0000

Oops, stupid me. If I had read this post instead of going straight to the Sinigang post, then I would have figured out the substitution…or the fact that gabi is, in fact, taro root which is readily available here. I will try this next time your goddaughter, Ms. Chomp Chomp, is home from college since she’s developed such a taste for Filipino cuisine ever since she joined Club Filipino and got in touch with her roots…the Asian ones anyway. The Italian ones were already highly developed. Thanks!