11/17/2010

sabidukong/pusapusa/dukep/bagbagkong/ampupuyat, edible wild vine flower


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.



Padpadol (harvested from Banna, Ilocos Norte) sold at a wet market in Sampaloc, Manila.

Sabidukong flower is now a rarity and perchance you came upon it in the market come rainy months, it's kind of expensive. Some years ago, we have a "domesticated" sabidukong plant in our backyard garden (in Dupax del Norte, Nueva Vizcaya). We have it in a trellis and it supplied us with enough flower and fruit for many seasons. Unfortunately, it eventually withered and died, I guess, a natural death. If i'm lucky, I could find sabidukong in the Bambang public market in Nueva Vizcaya when I stop over on my way back to Cagayan. I have yet to see sabidukong here in Cagayan, though. I think most people here don't know of it or are not aware that it's edible and kind of exotic fare.


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)

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14 comments:

  1. Yummy! Sabidukong is one of my fave nateng. Mapabanglo na pay ti inabraw making it more palatable... sayang it is not in season these days...

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  2. Sabsabidukung goes well with any vegetable or just blanched and dipped with spicy sauce: bagoong, calamansi and lemon grass.

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  4. san nakakbili ng seeds nito? gusto ko sanang magpropagate kahit sa backyard lng

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  5. This is the first time na narinig itong sabidokong.When i go home in the P.I.tikman ko talaga itong bulaklak na ito

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  6. its the kind of veggie that im craving for,sana makatiyamba ako sa palengke niyan when we go to ilocos,really miss it

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  7. You may want to try cooking it also with karning baboy and bagas iti aba (taro seed)..

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  8. We also called this turog- turog in ilocos (sinait)

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  9. masarap talaga
    sa tahalog ang tawag namin dito ay Mileguas

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  10. sarap ng padpadol! mayroon din niyan sa zambales.

    kinukwento ko sa mga kaibigan ko sa manila yung padpadol, dinedescribe ko na "parang okra na naturally may palaman na parang cheese!" ayaw nila maniwala haha

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  11. ah Sabidukong.... how i miss you in dinengdeng.... my father of Ilokano descent and hails from San Narciso, Zambales introduced me to this uber-rare vegetable ( according to my old man it's only available for about a week sometime during the months of July and after that, you'll have to wait for another year... damn). I tried hunting this seasonal and rare veggie delicacy in Manila and Cavite and people there look at me as if i was crazy when i ask them where i could buy this. Im living here in Cavite now and once a year, i go back to my father's house in Olongapo just to eat his Pinakbet and my favorite Dinendeng variation using Sabidukong flowers, Saluyot leaves, Malunggay leaves, Sitaw with fried Bangus in Bagoong Isda broth. I will always thank my Tatay for introducing me to the world of vegetables. Mabuhay tayong mga Taga Norte- Ilokano at Pangalato!!!! We are the true gourmands of vegetables in the whole Philippines!!!

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  12. Bukake sa mga Tagalog.

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  13. what is the scientific name of Bagbagkong. we also have these in Alfonso Cavite. been using it in ginis
    ang mungo.

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