Weekend: Taho, Tradition, and a Twist at SM City Clark
Sundays are for family, and this day is no different. We spent the afternoon at SM City Clark, catching a movie, browsing the shops, and of course, indulging in some delicious food. While our lunch was savory Chinese cuisine, the real star of the show came later in the form of a sweet and nostalgic treat - taho!
For those unfamiliar, taho is a classic Filipino breakfast or snack. It's a simple yet satisfying combination of silken tofu, chewy sago pearls, and a sweet brown sugar syrup. As a kid, the sound of the taho vendor announcing his arrival on our street was a familiar and welcome sound. Watching him ladle out the warm, comforting mixture always brought anticipation and smile to my face.
This time around, however, the taho experience was a little different. We found it at a kiosk inside the mall, and the price tag was definitely higher compared to what I remembered from childhood street vendors. But there was a twist - the syrup was advertised as "guilt-free."
This piqued my curiosity. Traditionally, taho syrup is made with brown sugar, which adds a delicious sweetness but also packs a calorie punch. The "guilt-free" version had me wondering – could it be sugar-free? Made with natural sweeteners? Perhaps even coconut sugar, which some consider a healthier alternative?
Unfortunately, the hustle and bustle of the mall didn't allow me to delve deeper. But it did spark a conversation about the evolution of taho and how it's adapting to modern preferences. While the core ingredients remain the same, offering a "guilt-free" option shows how vendors are catering to health-conscious consumers.
Beyond the price and the syrup, taho holds a special place in my heart. It's a reminder of simpler times, of warm mornings, and of the joy of a simple snack shared with loved ones. Whether enjoyed on the street or in a mall kiosk, taho's comforting flavors and cultural significance remain a delightful part of the Filipino food experience.
Until next time. Hive On
@quatro
