Wednesday, 4 November 2015

Paksiw nga Daludal


Taro tendrils are called Daludal or Akkoy in the Ilocano language and Takway in the Visayan language.  They refer to the young stems of the taro plant.  This fleshy and high in fiber part of the taro plant is considered food not only in the Philippines,  it is a staple in Africa, Latin America, Southeast Asia, and South Asia.

If you are one of those people who dislikes slimy vegetables like saluyot (jute leaves), alugbati (malabar spinach), or okra, daludal or takway will not appeal to you.  AND you are missing half of your life :D



Whenever we see daludal in the Indian vegetable section of any supermarkets here in Qatar, the Husband will always grab a bundle of it.  The Husband likes daludal as paksiw and have it with grilled fish.  One time, we had this paksiw na daludal with fried catfish and it really was a delicious combination.  Paksiw na daludal like any other Filipino paksiw dishes are simmered in vinegar.  It's a tangy vegetable dish that can be stored in the refrigerator for at least 2 weeks.  I often cook a bundle of daludal , placed them in a container, and just scoop out a small-bowl-full of it to be served whenever we have grilled or fried fishes for dinner.

PAKSIW NA DALUDAL
( http://www.myfresha-licious.com/ )
Ingredients:
Daludal (Taro tendrils) - 10 stems
Ginger
Onions
Garlic
Paminta (Black Pepper) to taste
Fish Sauce - 6 tbsp
Salt to taste
Cane Vinegar - 4 tbsp
Water enough to cook the daludal
Vegetable Oil - 1 tbsp

Cooking Procedure:

1. Wash each stem of the daludal in running water.  Peel the skin and cut the daludal into 3" long  
2.  Heat the oil in a pan and saute the garlic until aromatic.  
3.  Add in the onions and ginger and stir until they are softened.
4.  Throw in the daludal and stir for a minute.
5.  Pour water on it.  The water level should be at least an inch higher than the veggies.  Season with Fish sauce and paminta.  Bring to a boil and continue simmering it until the daludal softens. Add more water as needed but not too much
6.  Once the daludal is soft and only 1/4 of the liquid remains, add the vinegar and stir.  Continue to simmer for about 2 minutes.  Turn of fire.

Serve with your favorite fried or grilled fish and steamed rice.



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