I am not even sure if the right term for this is kabute as kabute is for mushroom. It's
not taingang daga (rat's ear or eanggot-eanggot in Aklanon as it sounds like that when you chew
on it) as taingang daga is the brown or black fungus that is an ingredient
for a lot of Chinese dishes. Like taingang daga, this type
of fungus also grows on dead wood, bark, etc. Another variety of this oyster fungus which now I
remember my mother used to cook when she wanted variety - is called kaeopdop - which is
basically smaller. I really haven't eaten it much back home in Manila (but people in the province
still occasionally cook it) but here in the US, you find this a lot in Asian stores. Thank goodnes for
Asian stores.
