Gulay, kapag itinayo, halos 'sing tangkad ng tao?! | Kapuso Mo, Jessica Soho
Aired (September 8, 2024): Dahil tumutubo kung saan-saan at madalas na libreng napipitas, ang gulay na ito, binansagang ‘Pansit ng Bukid’ o ‘Poorman’s food’! Ang tawag ng mga Ilonggo sa gulay na ito… takway!
Ang gulay na mistulang dambuhalang sitaw o tangkay ng kangkong, masarap daw ihalo sa mga putaheng may gata o ‘di kaya i-adobo!
Tara at sabay-sabay tayong maglaway sa pagkain ng takway!
#KMJS
Ang gulay na mistulang dambuhalang sitaw o tangkay ng kangkong, masarap daw ihalo sa mga putaheng may gata o ‘di kaya i-adobo!
Tara at sabay-sabay tayong maglaway sa pagkain ng takway!
#KMJS
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FunTranscript
00:00In Tanim na Gabi, do you know that it's not just the leaves or fruits that are edible?
00:07It's also the growing stem or root of this plant, which if you call it,
00:13Takwai.
00:18You will always notice when this vegetable is dropped in the market of Iloilo.
00:24When it's planted, one of its buds is almost as tall as a person.
00:32It's green, like a string of water spinach.
00:36But it's longer. What is this?
00:40Is it onion leaves? I really don't know what this is.
00:43This is really expensive.
00:44It's like a string of water spinach.
00:46It's not familiar to many of us.
00:49Palutpot, or in English, runners of Gabi, which are free of charge.
01:01The Ilonggos here call it Takwai.
01:05For us Ilocanos, it's Sagibsib.
01:11This half hectare land in Pasis City, Iloilo,
01:15is owned by Joanne's family.
01:18The leaves of Gabi, or as they call it, Abalong, are in full bloom here.
01:23This is Buri leaves.
01:25We tie it so that it's not difficult for us to wash it later.
01:29Let's go to our Takwai plant.
01:34We chose to plant Abalong because we don't need to buy seeds anymore.
01:40You just take the mother plant and transfer it to a clean plant.
01:44The area should be a little wet.
01:46So we really need to maintain the lack of grass.
01:50If the length of the Takwai plant is half a meter, it can be harvested.
01:55This is the exact length of the Takwai plant to be harvested, or even longer.
02:00We will leave the shorter ones for the next harvest.
02:03If we don't plant it, the roots will grow and it will be a new Abalong, or Gabi.
02:10You should get it within a week.
02:13You should also be careful when harvesting because the Takwai plant's roots
02:18stick to clothes and skin.
02:21I'm just wearing a jacket, and I'm wearing a DeLargo.
02:25We don't have shoes because it looks like you're going to drown.
02:33We harvested a lot.
02:36Every week, Joanne can eat 100 kilos of Takwai.
02:41So that it won't break, we'll just leave it for a while.
02:45Let's go, go, go.
02:48I'm tired.
02:57We tie it and put it in a carousel, pulled by the Kalabaw to be washed.
03:02The dried Takwai is weighed and tied.
03:14For each bundle, they sell it for 60 pesos.
03:18Others are peeled so that their customers won't have to worry.
03:24150 pesos per kilo.
03:27It's hard to peel because the skin is really stuck.
03:30We bring it to the town and sell it there for wholesale.
03:34Takwai is also a favorite ingredient in Ginataang Alimango.
03:38When we don't have food, the number one thing we get is Takwai.
03:42In a pan, Joanne first boils the chopped bamboo shoot.
03:48Next, she puts the Takwai along with other vegetables.
03:51All of it at once.
03:54That's enough.
03:55This is okay.
03:56Then, she mixes it with coconut milk.
04:01Mix it well.
04:12Takwai is delicious when mixed with coconut milk.
04:15It's delicious.
04:18Takwai is the most important vegetable in the field because it grows everywhere.
04:24It has a high yield.
04:29Jenalyn's backyard is also filled with rice paddies.
04:32That's why the ready-to-harvest Takwai is often harvested here.
04:38We don't just plant it where it grows.
04:41Jenalyn's special recipe is called Poor Man's Adobo.
04:45It's called the food of the poor because it's free here.
04:49We just get it from the surroundings.
04:52The Takwai is peeled and minced.
04:55What makes the Adobong Takwai delicious,
04:58aside from soy sauce and vinegar,
05:01is the shrimp paste.
05:03We don't mix it.
05:05It's hard when you mix it.
05:07We just cover it and let it boil and soften.
05:12We can mix it now because it's cooked.
05:15It's delicious.
05:16It's sweet and sour.
05:17It's good to eat with rice.
05:18It's like Adobong Sitaw.
05:20It's sour, sweet, and salty.
05:22It's delicious.
05:23It's not bitter.
05:24Jenalyn also sells it.
05:26I put it in a jar to preserve it for more than a week.
05:32The longer it stays in the jar, the better it tastes.
05:36It costs only P50 here.
05:39When I travel to my hometown,
05:41it costs P80 per jar.
05:43Because of a decade of selling
05:45the so-called poor man's Adobo,
05:47Jenalyn's business is flourishing.
05:52It's a blessing for my children.
05:56The Takwai is even healthier
05:58if you add fish to it.
06:04The Takwai is a healthy food.
06:06If you add fish to it.
06:10In this restaurant in Davao City,
06:12it's a must-try for their bestseller,
06:15Paksiw na Takwai sa Isdang Moromoro o Galunggong.
06:19This is the recipe of the Amanijanese, Pedro.
06:22In Bukid, you can't buy a lot of food.
06:25So when we have Takwai,
06:27that's what my father cooks.
06:29You really need to remove the skin
06:31to make it clean.
06:32We put the Takwai first
06:34so it can be cooked properly.
06:39The secret to a good Takwai
06:42is to not mix it too much
06:45while cooking.
06:51It's my first time trying it.
06:53The Takwai is really delicious.
06:55It's rich in fiber.
06:56It helps to lower
06:58our high blood pressure,
07:00blood sugar levels.
07:01It also helps to improve
07:03our digestion
07:04and our immune system.
07:07Thank you for the nutritious
07:09Takwai by Gabby.
07:11Because we have a lot of fellow Filipinos
07:14in our community
07:15that will be saved from starvation.
07:21Thank you for watching, Kapuso.
07:24If you liked this video,
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