Taho

Tah? is a snack food made of fresh , ''arnibal'' , and . 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''.

History

Through early records, it is evident the history of taho traces its origin to China. Prior to the , were common traders with influencing . Taho is derived from the original Chinese douhua.

Processing and preparation

Most taho vendors prepare their goods before dawn. The main ingredient, fresh soft/silken tofu is processed to a consistency that is very similar to a very fine custard. Brown sugar is then heated and to create a viscous amber-colored syrup called ''arnibal''. Sago "pearls," purchased from the local market or ''palengkê'', are boiled to a gummy consistency until they are a transluscent white.

Marketing

The ''Magtataho'' is a common sight in the Philippines. A ''magtataho'' carries two large aluminum buckets that hang from each end of yoke. One of the buckets carries the tofu base; the other, smaller bucket holds the ''arnibal'' and sago "pearls".

Taho 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 ''magtataho'' keep a habitual route, it is not uncommon for vendors to call out ''"Tahooooo?!"'' 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 ''magtataho'' 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.

In Baguio, there is also a strawberry variety of ''taho'', strawberry syrup is used instead of ''arnibal'' also available in chocolate and ''buko pandan'' flavor.

Eating

Most ''magtataho'' carry plastic cups for their product, often in two sizes . Using a wide, shallow metal ''sandok'' or scoop, they skim the surface of the bean curd and toss out any excess water, subsequently scooping the bean curd itself into a cup. Then, using a long, thin metal ladle, they scoop sago "pearls" and ''arnibal'' into the cup, loosely mixing it in.

Taho is enjoyed either with a spoon or by simply slurping it straight from the cup. Though traditionally served warm, cold varieties exist in supermarkets and in food stalls in cafeterias which have the bean curd in a solid, unbroken state. These pre-packed cups tend to contain a firmer tofu which need to be broken up and is sold either with a plastic spoon or a wooden popsicle stick.