History
Through archaean records, it is evident that tahô traces its origin to the Chinese douhua. Prior to the Spanish Colonization, Chinese were common traders with the native Malays, influencing Philippine cuisine.
Processing and preparation
Most tahô vendors determine their goods before dawn. The main ingredient, fresh soft/silken tofu is processed to a consent that is very similar to a very fine custard. Brown sugar is then heat up and caramelized to create a viscous amber-colored syrup called arnibal. Sago pearls, purchased from the local foodstuff or palengke, are boiled to a gummy consistency until they are a transluscent white.
Marketing
The Magtatahô (taho vendor) is a common sight in the Philippines. A magtatahô carries two large aluminum buckets that hang from from each one end of a yoke. One of the buckets (the larger one) carries the tofu meanspirited; the other, smaller bucket holds the arnibal and sago pearls.
Tahô vendors peddle their product in a distinctive manner, calling its name in a sound, wage increase inflection as they walk at a easy pace either along the sidewalk or, in hobnailed communities, in the middle of the road. As close to magtatahô keep a habitual route, it is not uncommon for vendors to call out Tahoooooô! to rive a customers attention. Though vendors are most likely to extend their routes early in the morning, it is not uncommon for a magtatahô to be spotted in the late afternoon or the eventide as well. This is particularly common in the heart of Manila, most particularly by Manila Bay.
In Baguio, there is likewise a strawberry variety of taho, wherein strawberry syrup is apply instead of arnibal. Other varieties...If you want to get a full essay, order it on our website: Orderessay
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