Foodie Thoughts: January 2010

Since the first working day of January, there was big change in my routinary work schedule. I've been so used to working in the mid-shift (afternoon till midnight) or night time for supporting US hours. However, my new position at work entails that I work day time. So from the usual 9pm work, my shift is now 9AM! For such a night person like me, it's hard waking up in the morning. Good thing there was this Taho vendor infront of our office that I get to buy a cup of delicious Taho.

Ang taho ay isang uri ng pagkaing Pilipino na hango mula sa impluwensiya ng mga Intsik. Isa itong matamis na pagkain mula sa balatong (Ingles: soybean, mga butong gamit sa paggawa ng sawsawang toyo) at malapot na sirup o pulot (Ingles: syrup).

Tahô is a Philippine snack food made of fresh soft/silken tofu, arnibal (brown sugar and vanilla syrup), and pearl sago (similar to pearl tapioca). This staple comfort food is a signature sweet and can be found all over the country. The Indonesian and Malaysian equivalent of this dish is Tahu.

Taho Php. 10.00 per cup

Tahô vendors peddle their product in a distinctive manner, calling its name in a full, rising inflection as they walk at a leisurely pace either along the sidewalk or, in rural communities, in the middle of the road. As most magtatahô keep a habitual route, it is not uncommon for vendors to call out "Tahoooooô!" to attract a customer's attention. Though vendors are most likely to ply their routes early in the morning, it is not uncommon for a magtatahô to be spotted in the late afternoon or the evening as well. This is particularly common in the heart of Manila, most particularly by Manila Bay.

I took a picture of my Taho cup beside my work lappy. I just love sippin' Taho every morning and starting up the day with an eye candy with that gorgeous pic of Michael Scoffield. Happy Morning! ^_^