Here in the Philippines, it's common to see a man carrying 2 large aluminum buckets, screaming "taaaahhoooo" while walking along the sidewalk or in the middle of the road.
Using a shallow ladle, he scoops out the contents of his 2 buckets -- soft or silken tofu, arnibal (brown sugar and vanilla syrup) and sago (pearl tapioca) -- and places these in thin plastic cups.
The end product, warm and sweet taho, has long been a favorite among locals and tourists in several parts of the country.
But in Baguio City, a 6-hour trip from Manila, people do things a bit differently.
Instead of the usual brown-colored arnibal, whole strawberries and strawberry syrup are used to add sweetness to the otherwise bland bean curd.
The resulting concoction has a sweet, fruity flavor, a taste that is probably more familiar or acceptable to non-Filipinos.
It looks nice, too -- the dark red strawberries soaked in syrup add a tinge of pink to the taho. At P15 per cup, it's actually a fair deal.
It's not surprising for Baguio City, known for its strawberries and year-round chilly weather, to come up with this kind of taho.
The product adds to the city's charm, and is something that first time visitors should not miss.
