Padpadol is the fruit or pod of the sabidukong or bagbagkong vine (Telosma procumbens, tonkin jasmine, latok (Tagalog)), a plant with so many local names. The fruit is primarily called "padpadol" in Ilokano because it resembles "padol" or stake. In Tagalog, it is also called "puso-puso" as it is somewhat kind of heart-shaped, albeit elongated. The immature pod is edible just like its more popular inflorescence or flower. For the curious and uninitiated, you may not instantly love it as a regular veggie fruit, it has a rather strong sabeng or "vegetable smell", but once you acquire a taste of it, the Ilokano veggie-loving in you will manifest--it tastes just like pallang (winged beans) and/or utong (string beans) so yes, you'll just love it as your regular nateng.
These lovely green pods are abundant on padpadol fruiting season come August to December. Usually sold after the flowering season on the local palengke. Or sold alongside the flowers as the vine continue to blossom as its fruits mature.
Cut and tenderly yours, it's ready:
For starters, let's try a dinengdeng with lotsa veggies. Padpadol with bunga ti singkamas, sabong ti karabasa, tarong, marunggay, kabatiti, pallang. utong, how about that?
Without much further ado, here's it:
Just a simple dinengdeng, by the way, where padpadol is cozy with its peers, showing its versatility and edibility as a veggie:
Well, that's for starters. Watch out for the other padpadol recipes! Padpadol with other veggies and anything great and delicious that we can do with this kind of exotic vegetable fruit!
For teasers, how about this padpadol cooked pinakbet?
And this, padpadol on the grills, imagine:
More sabidukong stories:
These lovely green pods are abundant on padpadol fruiting season come August to December. Usually sold after the flowering season on the local palengke. Or sold alongside the flowers as the vine continue to blossom as its fruits mature.
Cut and tenderly yours, it's ready:
For starters, let's try a dinengdeng with lotsa veggies. Padpadol with bunga ti singkamas, sabong ti karabasa, tarong, marunggay, kabatiti, pallang. utong, how about that?
Without much further ado, here's it:
Just a simple dinengdeng, by the way, where padpadol is cozy with its peers, showing its versatility and edibility as a veggie:
Well, that's for starters. Watch out for the other padpadol recipes! Padpadol with other veggies and anything great and delicious that we can do with this kind of exotic vegetable fruit!
For teasers, how about this padpadol cooked pinakbet?
And this, padpadol on the grills, imagine:
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More sabidukong stories:
- Sabidukong/pusapusa/dukep/bagbagkong/ampupuyat, edible wild vine flower
- Sabidukong, the edible wild flower with so many names
