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Apan-Apan (Adobong Takway)

on May 14, 2013

I grew up in the small Province of Pototan located in Iloilo where everything is cheap. A family of six can have a decent meal for only Php70.00.

Everytime I go home to Pototan, my Mom would never miss to cook some Ilonggo dishes. One dish that I really love is Apan-Apan or also known as Adobong Takway.

Takway is endemic to the Visayan Region. Takway is a Taro Root tendril or shoot. Cooking Apan Apan is fast and easy, but preparing and cleaning this vegetable is quite challenging. Natives of Pototan even have “ pamahiins”  regards to preparing this dish.

How to clean the Takway:

1. Peel off the skin of Takway.
2. Once peeled, cut it into 2 to 3 inches pieces.
3. Wash the Takway in a clean water.

Takway or Taro Root Unpeeled
This is how it looks like after being peeled.

Garlic (chopped)
Onions (Chopped)
2-3 tablespoons of Cooking oil
Bagoong or Shrimp Paste
Soy Sauce

1. Heat a big pan (enough to accommodate the Takway).
2. Add 2-3 tablespoon of oil.
3. Saute the garlic and onion.
4. Add the Takway and saute it for a minute. (Do not over stir the Takway as it will cause itchiness when eaten)
5. Add some water, enough to cover the Takway.
6. Cover the pan and wait for about 5 mins or until the Takway absorbs all the water.
7. While waiting for the Takway to absorb the water, get a small bowl.
8. Combine the Vinegar, Soy Sauce and Bagoong.
9. Mix well and adjust your preference.
10. Cook until soft but not mushy. Make sure not to overcook the Takway.
11. Serve with Rice.

Cooked Takway. =) Yum Yum!!!

You will never believe that such a simple and economical dish is so delicious. Truly Ilonggo. =)


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