Sabidukong, it is. But it goes by so many names and monikers as people from many places in the Ilocos. Cagayan Valley, and Cordillera regions argue to agree and disagree on what to call it. But, well, this vine with beloved blossom and prized fruit is as loved as it is diversified depending on its place of domicile, wild or cultured/domesticated.
You can call it all you want, tonkin jasmine in English, and be it sabsabidukong, ampupuyat, bagbagkong, dukep, padpadol, kapaskapas, sipsippayot, tintirintin, pusapusa, saguyepyep, badbadiong, sapsapungot, turoturog, alimpapaok, ampapayot, sakasaka ti uwak, barbakilia, patpatayok, dogdogsol, dulangdulang, padpadulang, lupluppaaw, kuriday-ong, tibtibien, and many more (in Tagalog region, they call it bulakbulakan, puso-puso, latok, tramuki or taramuke), but it is still as delicious. Be it as a partner to your boiled balatong or a companion to your dinengdeng or a garnishing of sort to your pinakbet.
And here, the perfect combination: sabsabidukong with boiled balatong! I added bunga ti paria to certify the combo as a truly Ilokano dish. Naigisa a pinablad a balatong a nalaokan iti sabidukong ken paria. Sauteed boiled mung beans with wild sabidukong flowers and bitter melon.With lots of lasona and bawang to boot!
This is so.... so delicious!
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Im not an Ilocano BUT I LOVE ILOCANO DISHES. THEY ARE NUTRITIOUS , NOT EXPENSIVE AND USE SIMPLE NATURAL CONCOCTION OF INGREDIENTS THAT COME OUT SIMPLY DELICIOUS
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