Waffles can be made from takudo (gabi). To make the waffle more attractive, use a fancy cutter with crisscross design to slice the takudo.
- 5 kilos of takudo
- basin of water
- 500 ml cooking oil
- garlic and salt for seasoning
- brine solution prepared from a basin of water and 1/2 cup of salt
Materials and Utensils
- measuring spoon
- oil strainer
- vial thermometer
- katsa cloth
- weighing scale
- frying pan
- drying rack
- Peel fresh takudo and soak in a basin of water to prevent discoloration. Wash thoroughly.
- Cut takudo into waffles with a fancy cutter. If you do not have a fancy cutter, a slicer may be used.
- Set aside takudo waffles. Prepare brine solution: dissolve 1/2 cup of salt in small basin filled with clean water. Stir solution until water and salt are thoroughly mixed.
- Soak the sliced takudo in the brine solution.
- Remove the takudo from solution after 20 minutes. Spread the takudo evenly on a drying rack
- Preheat cooking oil to 160°C. Put enough takudo waffle chips in oil strainer.
- Dip strainer in heated oil and cook waffles for 4 minutes.
- Maintain cooking oil temperature at 160°C.
- When the bubbles in the oil recede, the takudo is cooked. Remove takudo from oil.
- Spread takudo waffles on piece of katsa or any absorbent materials to remove excess oil.
- Fry the reset of the takudo. Be sure to drain excess oil to maintain crispiness. Set aside to cool.
- Once cooled, put back the waffles into the strainer and fry again for 2-3 minutes at 160°C. Reduce heat if oil gets very hot. Set aside to cool.
- Sprinkle waffles with garlic salt or any spicy seasoning before putting in 30-gram packs.
- You can make 43 30-gram packets of takudo waffles from this recipe.