For more than 15 years now, the restaurant has been serving familiar fare such as pork barbecue and pansit, also regional dishes such as laswa, which highlights seasonal vegetables; adobo nga takway, featuring taro root
tendrils; and linutik, which is mashed kalabasa in coconut milk.
An increase of Rs20 per kg was recorded in brinjal to Rs60 from Rs40 per kg; taro root
(arvi) went up to Rs80 from Rs60 per kg.
Though our fridge was constantly filled with produce such as bok choy, napa cabbage, and taro root
, it seemed impossible for me to give up my carnivorous ways.
From years of experimenting and testing, Aging's famed suman currently boasts of several fillings which she has also cooked to perfection: espasol, tsokolate, biko, kalamay, and gabi (taro root
Now put on your lei (a wreath made of leaves and flowers), take one last bite of poi (food made from taro root
), and get ready to go to the next island.
Asian cucumbers, eggplants and radishes offer just enough twist to familiar domestic varieties, while the strangely misshapen taro root
and galangal taste as novel and foreign as they look.
Islanders come for the specialty foods the store carries: coconut milk, taro root
and leaves, macadamia nuts, green bananas, corned beef, lamb, and seafood like mussels, clams, squid and sea urchin.
It was a mix of sweet potato, purple potato, taro root
and banana crisps, which were all fried to a delicious lightness that was still very crispy.
[1.] Simone A Taro root
in North Omo FPR Technical Pamphlet No.2 Addis Ababa, Ethiopia 1992: 45p.
One village man digs up a taro root
as a 6-year-old watches.
Vegetable oil for deep-fryer 1 taro root
the size of a fist peeled, julienned 2 ounces rice vermicelli broken into thirds 1 large English cucumber, halved, seeded 2 green onions, soaked in cold water 1 large carrot peeled 1 small jicama, peeled 2 large Roma tomatoes, peeled, seeded, thinly sliced 2 tablespoons coarsely chopped roasted peanuts 1 tablespoon plus 1 teaspoon sesame seeds, toasted Salt to taste For the garnish:
Fluent in Fujianese, Mandarin, Cantonese, and charmingly competent in English, Nancy clearly identified each ingredient for us: enoki, black, oyster and white beech mushrooms, and mushroom balls; soybean curd and skin, corn, taro root
, tomatoes, water cress, fried, frozen, and fresh tofu; yam noodles and yam cake, broccoli, carrots, turnips, and Chinese cabbage.