Meet Kuya Franky, one of the taho vendors who walks around Burnham Park. He sells taho with the usual arnibal (brown sugar and vanilla syrup) but he also sells taho with another mix, the strawberry syrup.
He first takes a plastic cup, puts in small amounts of soft tofu, adds sago then pours the strawberry syrup with chunks.
He then puts on a straw into the plastic cup and it’s ready to be a part of my gastronomic experience. Let’s not forget my payment of PhP20. 🙂
According to Kuya Franky, they are a group of taho vendors that wakes up and starts preparing their ingredients as early as 3AM. One makes the soft tofu, the others prepares the sago, the arnibal and the strawberry syrup. They make enough for all of them for the whole day. (Think of assembly line and economies of scale.)
The strawberry syrup is made from fresh strawberries and sugar. Mixing only takes about 10 minutes, but the laborious part is preparing the many strawberries by removing the stem and cutting it in quarters.
On a personal note, I enjoyed more the strawberry taho that I bought when we alighted from the bus at Baguio on my recent trip to Mount Pulag around 4AM in the morning. Gulping down the hot taho with strawberry chunks does its job by heating my core from the cold temperature of Baguio.
After our quick chat about the taho, he picks up his stick with the two big aluminum cans hanging, walks and calls out “Tahooooo!” to look for his next customer.