Gulay, kapag itinayo, halos 'sing tangkad ng tao?! | Kapuso Mo, Jessica Soho - video Dailymotion

GMA Public Affairs

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

Transcript

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,

07:26subscribe to the GMA Public Affairs YouTube channel

07:30and don't forget to hit the bell button

07:33for our latest updates.

Gulay, kapag itinayo, halos 'sing tangkad ng tao?! | Kapuso Mo, Jessica Soho

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