Taro (yam)

It is used as a vegetable in the sour soup called sinigang and it is cooked like sweetened fruit in the snack called guinataan. It is called taro but Filipinos know it by its local name, gabi. In Sri Lanka, it is called kiri ala; in Malaysia, the name is keladi; in Thailand, phueak; in Vietnam, khoai mon; and in Japan, sato-imo (source: Asian Food by Charmaine Solomon).

Real the full entry.