Sabidukong is a vine that grows wild in forested areas, it clings to and climbs tall shrubs and trees. It goes by various names depending on places. It is called sabidukong or sabsabidukong in Nueva Vizcaya, and in most areas in the Ilokandia. It is called dukep in San Fernando City (La Union), ampupuyat in Piddig (Ilocos Norte), pusapusa and/or patpatayok in Batac, bagbagkong in some other places, and even tirintintin in some areas.
This edible vine flowerettes (the young fruit called "padpadol" is also edible) is great with other leafy green veggies for a perfect dinengdeng. It can be a sort of garnishing atop your favorite saluyot and rabong, along with that grilled/broiled paltat/dalag/bangus. It can be sautéed or stir fried with your preferred vegetable medley. And, sure enough, it goes well with your beloved pinakbet.
Sabidukong is also great with boiled beans such as balatong, as is evident with what I did here:
This is pinablad a balatong sautéed in garlic and onions and with canned sardines (in tomato sauce). The sabidukong flowerettes are so sweet with that distinct herb-y aroma.
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As an update to this blog post, here are some more pictures of sabidukong, courtesy of Jesse Calaustro, an agriculturist-farmer-entrepreneur from Dasol, Pangasinan:
Sabidukong flowerettes in the vine.
Just-picked sabidukong with other ingredients
(rabong, saluyot, kabatiti, bangus) ready for a great dinengdeng.
Sabidukong fruit, called "padpadol"
because of its resemblance to padol (stake).
Sabidukong, padpadol and others.
Sabidukong flowers in a dinengdeng with other greens and squash flowers.
(Originally blogged January 27, 2010)