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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kilawen a babassit a talibukno

This is fresh and raw fish prepared as a "salad" or kilawen. This particular fish is called talibukno (variably identified scientifically as Leiognathus ruconius, Gazza minuta, and others) and fished from Claveria, Cagayan, best as a kilawen at this size of growth, small ones and bite size so you can consume all of it, head and intestines, bones--perfect for a kilawen nga ikan just like that of the munamon/taburkit, or padas, or tirong.

A bounty fresh from the sea:

A kilogram of talibukno for the kilawen:

The preparation. Ginger and onions are a must. And salt, of course.

And a freshly squeezed calamansi juice as a souring agent with a zing (vinegar not recommended):

Mince them finely and mix:

And here it is. It invites you yo bring out your drinks as this is best for pulotan: What's missing here is, of course, sili ti sairo to make this a sure spicy hot kilawen.

Enjoy!

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More kilawen nga ikan:

• Kilawen a tirong, picnic by the beach
• Kilawen a bilis, raw sardine/herring
• Kilawen a sosay (tanigue, tangngigue)
• Kilawen a bilis manen, sardine/herring ceviche
• Kilawen a taburkit/munamon
• Kilawen a pusit/laki

For more Ilokano dishes and others like this kilawen, you can follow Ilokano Food page on Facebook.

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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kilawen a bilis, raw herring/sardine

 Bilis is the local sardine/herring fish (family clupeidae) which is usually consumed raw or cooked in vinegar. I like it raw or kilawen (kinilaw). Fresh bilis is prized for its sweetish flesh and oily texture (which is common in sardine and herring fishes). I came upon a fresh bilis catch from Aparri (Cagayan) town and immediately prepared some for kinilaw.

Here's my video of the process:

I removed head and guts and washed the fish well. You can opt to fillet the fish (remove the fishbone) for a more presentable kinilaw. But for me, this time, I'm over-eager to consume it so I didn't remove the siit anymore--I'll just take care of it when I'll eat them one by one, hehehe! After washing the decapitated and gutted fish, tossed it in vinegar, minced onions and crushed and minced garlic and ginger, some salt (add cracked pepper if you like), and chilis fermented in vinegar. It's that simple. The vinegar will simply "cook" the bilis. Put in a freezer for some minutes if you want, for all the ingredients/spices to blend well with the fish flesh.

A close up of this heavenly delicacy. See the oily skin? Great texture. The flesh is so sweetishly sour and so delicious and sumptuous with its distinct sardiny smell that blesses the palate with the taste and aroma of the raw sea:

Perfect for pulutan and as an appetizer. Mangantayon! (Originally blogged December 2, 2009) 

Some comments from the original post:

 Marlene Says:

02 December 2009 at 2:05 pm e

Saan ko pay a naramanan to fresh fish. It looks like it’s safe. i would like to try some but where can i get it here in Vancouver, Canada

 Rey Says:

02 December 2009 at 4:47 pm e

Wow ang sarap, maalala ko while i was still in the Philippines, yan ang lagi naming ginagawa specially pag season sa isdang yan. i wish mayron din yan d2 sa Vancouver.

 Vicky Says:

03 December 2009 at 5:36 pm e

Tinagan na pay kanyami no dadakel ket Baranban, ibabad ti iloko suka, pamienta ken asin overnight kinabigatan ket iprito daytoy, talaga nga naimas daytoy.

In germany this kind of fish called Herring. They eat as kilawen too,With vinegar, lots of Onion, pepper and salt.When we eat ,take the tail and start the upper part of the fish ( w/out head and bone of course)

 Sharon Rose Telan-Weibling Says:

08 December 2009 at 8:11 am e

I don’t know if this is an original Ilocano dish. When I was in Italy, they were serving this kind of dish. Meron nga lang olive oil.

 Marlene Says:

08 December 2009 at 12:25 pm e

okey that is called herring here in vancouver. i see that fish pickled and looks tasty.

 rva Says:

08 December 2009 at 12:53 pm e

bilis is classified as a sardine fish and is under the family Clupeidae which also include herrings, shads, anchovies, etc. it might be a subspecies of the pacific herring (Clupea pallasii). another species is the atlantic herring.

anyway, herring is also traditionally eaten raw in the netherlands and in some other scandinavian countries.

see http://en.wikipedia.org/wiki/Herring and http://en.wikipedia.org/wiki/Clupeidae

 aurora lambino Says:

02 January 2010 at 2:28 pm e

Thank you for this blog. I truly enjoyed looking at all your post(s), specially the pictured ilokano dishes. My mother used to cook “all” these when we were growing up in Baguio (ie my mother is a migrant from Sto Domingo, Ilocos Sur). Have not mastered any of those featured.. I do a “quasi” job with frozen ingredients I find in the supermarket doing binug-goongan nga saluyot ken marunggay, when my 96 Year old mother craves for these.. Thanks again, I will try to find squash flowers in the summer. Definitely recommending it to my friends,

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More kilawen nga ikan:

• Kilawen a tirong, picnic by the beach
• Kilawen a bilis, raw sardine/herring
• Kilawen a talibukno
• Kilawen a taburkit/munamon
• Kilawen a pusit/laki

For more Ilokano dishes and others like this kilawen, you can follow Ilokano Food page on Facebook.

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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pinakbet a nadumaduma

More various pinakbet cooked the Ilokano way and by Ilokanos. So, we can say these real, authentic Ilokano pinakbets!

Pinakbet with "male" alukon.

Pinakbet with "male" alukon.

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More, about pinakbet:

• Pinakbet ingredients
• Various authentic, exotic, ilokano pinakbets
• Pinakbet with kaggo
• More pinakbet from ilokanos around the web

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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nateng manen: nothing but nateng Ilokano veggie staples (7)

Nothing but nateng, yeah, here are more various vegetables in various preparation and presentation in their most delicious form: dinengdeng/inabraw and pinakbet's and other sumptuous Ilokano mix.

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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 dinengdengs:

• Dinengdeng, glorious dinengdeng!
• Dinengdeng a sabong ti karabasa ken kabatiti, squash flower & sponge gourd
• Dinengdeng/inabraw, more, once more
• Natnateng, dinengdeng, inabraw: ilokano life is life is vegetable
• Natnateng, pinakbet, dinengdeng: ilokano life is veggie life
• 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 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 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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