Famous Takyong @Nino,Cajel,Borbon,Cebu
Takyong sa Borbon Sangka sa Kaha 2014
Takyong in all its entirety is something not familiar to most but in Borbon it is a very famous staple. For them it is what they call a poor man's food but in France it is otherwise known as a rich man's indulgence, popularly known as escargot.
Video from PIO Cebu Province YouTube Page
Gracenita Montegrande doing the cooking demo
Takyong, Helicostyla daphnis, is a bush snail endemic to Borbon where each of the 19 barangays have their own cultured snail village. Due to the effort of the people of the barangays and the local government officials of Borbon, Mayor Bernard Sepulveda and Vice Mayor Noel Dotillos and the support of the Mandaue Chamber of Commerce and the Government of Cebu for pushing this initiative, the simple takyong has now reached a new level of culinary greatness.
The recent Sangka sa Kaha 2014 by Parklane was held at Borbon. Five groups coming from the 19 barangays, competed for this year's Sangka sa Kaha 2014 title.
Cebu Parklane International Hotel, a hotel in Cebu that stands for Cebu, initiated Sangka sa Kaha to showcase local delicacies and specialties from specific towns of the province. Previous legs showcased Argao's torta, Oslob's podrida, Ronda's humba, bisayang manok from Dumanjug. Takyong has now joined the ranks of the said dishes in Cebu Parklane's Kan-anan menu.
The winners of the recently concluded Sangka sa kaha Takyong sa borbon 2014 are mother and daughter, Mary Jane Condisa and Mary May Condisa of Barangay Kahel and Gracenita Montegrande of Barangay Lugo.
According to Montegrande, a good supply of Takyong comes from Barangay Managase and these snails live high up on the trees and feed on moisture. Takyong is harvested from their habitat and not from the ground. Takyongs that fall from the treetops die within minutes due to lack of moisture and due to predators too that feed on them.
Takyong is prepared in many ways in Borbon - fried, barbecued, sauteed, spiced, to name a few. The possibilities in creating dishes with takyong are endless. It is a good meat alternative too.
Try out the winnning dish at Cebu Parklane's Kan-anan and post your takyong experience here.
Video from PIO Cebu Province YouTube Page
Gracenita Montegrande doing the cooking demo
Takyong, Helicostyla daphnis, is a bush snail endemic to Borbon where each of the 19 barangays have their own cultured snail village. Due to the effort of the people of the barangays and the local government officials of Borbon, Mayor Bernard Sepulveda and Vice Mayor Noel Dotillos and the support of the Mandaue Chamber of Commerce and the Government of Cebu for pushing this initiative, the simple takyong has now reached a new level of culinary greatness.
The recent Sangka sa Kaha 2014 by Parklane was held at Borbon. Five groups coming from the 19 barangays, competed for this year's Sangka sa Kaha 2014 title.
Cebu Parklane International Hotel, a hotel in Cebu that stands for Cebu, initiated Sangka sa Kaha to showcase local delicacies and specialties from specific towns of the province. Previous legs showcased Argao's torta, Oslob's podrida, Ronda's humba, bisayang manok from Dumanjug. Takyong has now joined the ranks of the said dishes in Cebu Parklane's Kan-anan menu.
The winners of the recently concluded Sangka sa kaha Takyong sa borbon 2014 are mother and daughter, Mary Jane Condisa and Mary May Condisa of Barangay Kahel and Gracenita Montegrande of Barangay Lugo.
According to Montegrande, a good supply of Takyong comes from Barangay Managase and these snails live high up on the trees and feed on moisture. Takyong is harvested from their habitat and not from the ground. Takyongs that fall from the treetops die within minutes due to lack of moisture and due to predators too that feed on them.
Takyong is prepared in many ways in Borbon - fried, barbecued, sauteed, spiced, to name a few. The possibilities in creating dishes with takyong are endless. It is a good meat alternative too.
Try out the winnning dish at Cebu Parklane's Kan-anan and post your takyong experience here.
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