how and why bagbagkong, padpadol, pusapusa, kapaskapas is named as such

The sabidukong or sabsabidukong has so many names and most of it are in Ilokano and depending on places or areas (mostly in Northern Luzon) where people used to call this climbing vine now famous for its seasonal blossoms and pods in a variety of monikers.

Particularly, the fruit.pod is called padpadol because it resembles or looks or shaped like a "padol" (stake in Ilokano).

Bagbagkong because again it resembles a dagger or a kunai (Japanese or a ninja tool/weapon) and

"bagkong" is stab or to stab (bagbagkong literally means an object used to stab or for stabbing)/

Kapaskapas because of the cotton-like strands of the insides of it when matured (the seed too has a cotton-like "wings" that disperse and fly when the fruit is dried).

Titibbien because, again, of its cotton-like ("kapas") resemblance, from "tibbi" which means "weave" and "titibbien" means something to be woven.

Pusapusa, well, because of the cotton-like thing, that resembles a cat's hair.

Dogdogsol is same as bagbagkong in that "dogsol" (dugsol) is anything that has a sharp end, something used to thrust, poke, pierce, stab.

Patpatayok because of the "winged seed" that fly away up (tumayok, tayok is go up high).

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Meanwhile, here are some very good padpadol dishes:

Dinengdeng a padpadol with utong:

Padpadol as a veggie in a pinakbet:

Padpadol with sauteed sardinas (canned sardines in tomato sauce);

(Photo courtesy of Ilokano Food Naimas)

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More about sabidukong:

• Sabidukong, the edible wild flower with so many names
• Dinengdeng a padpadol, singkamas, pallang, ken uong
• Sabidukong, edible wild vine flower
• Padpadol: bunga ti sabidukong

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dinengdeng a padpadol, singkamas, pallang, ken uong

Yet another delicious and super palatable vegetable dish, dinengdeng, this time with the beloved natural umami-flavoring uong ti garami (also called uong-saba because it also grows wild on rotting banana stalks/leaves or right on the foot of banana plants specially during the wet/rainy season; but it naturally thrives most and abundant and robustly on decaying mounds of rice straw/stalks or garami as substrate, thus the name "rice/paddy straw mushroom). And yes, it is paired with the now-famous fruit or pod of the sabsabidukong or bagbagkong vine, and together with another equally being famous veggie fruit nowadays, singkamas pods. Some pallang pods are also added later.

The mushrooms are not presentable in their wilting state here because it was wrapped unceremoniously when bought at the market. But nonetheless, the freshness of its being an uong is intact.

The singkamas and pallang pods are not photographed before cooking. But here is the result of the mix, already cooked and so fragrant because of its bugguong implement.

The padpadol (one of the monickers of the sabidukong pod, being a dagger-like one), is so sweetishly enjoyable palate-pleaser in this one-of-kind dinengdeng:

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For more Ilokano vegetable dishes, you can follow Ilokano Food page on Facebook and enjoy more sumptuous photos of dinengdeng and other vegetable dishes plus more veggies! 

Follow also Ilokano Food @ Instagram and subscribe to Ilokano Food YoutTube channel for more photos, videos, and stories about Ilokano food, cooking, cuisine, and culture.

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More about sabidukong:

• Sabidukong, the edible wild flower with so many names
• how and why bagbagkong, padpadol, pusapusa, kapaskapas is named as such
• Sabidukong, edible wild vine flower

More dinengdengs:

• Dinengdeng, glorious dinengdeng!
• Dinengdeng/inabraw, more, once more
• Dinengdeng once more, because one can live in dinengdeng alone
• "The Dinengdeng Debate: Authencity and Cuisine"
• Dinengdeng a bunga ti singkamas, jicama fruit stew
• Dinengdeng bunga ti singkamas a naalseman iti palali
• Dinengdeng a sabunganay, banana blossom stew
• Dinengdeng a mais, white corn stew/soup
• Dinengdeng a marunggay with kaggo, marunggay leaves and clam soup
• Langka/jackfruit and pallang/winged bean dinengdeng
• Dinengdeng a saba! banana/plantain stew
• Karabasa & utong, squash goodies and string beans stew
• Fresh veggies for dinengdeng in casantolan
• Dinengdeng nga aba, stewed taro leaves/stems/roots
• Kalalaki nga alukon, "male" alukon
• Dinengdeng with tinapa (smoked mackerel)
• Dinengdeng with fried paltat
• Dinengdeng nga uong-mais ken uggot-marunggay, wild mushrooms and marunggay leaves
• Saluyot and rabong variation--with bulong-sili, kalunay and utong
• Buridibod a kamangeg nga addaan pallang ken kalunay sa nasagpawan tinapa
• Red/purple katuday
• Dinengdeng a kudet (kuditdit) ken paria, bracket fungus with bittermelon
• Dinengdeng a bunga ken uggot ti karabasa, squash fruit and shoots stew

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