PINAKBET REPUBLIC: Sabidukong

Showing posts with label Sabidukong. Show all posts

8/08/2026

dinengdeng a padpadol, singkamas, pallang, ken uong

8/08/2026 Authentic Ilokano, Dinengdeng, Ilokano Cuisine, Ilokano Culinary, Ilokano Food, Inabraw, Mushrooms, Padpadol, Sabidukong, Tonkin Jasmine, Uong, Vegetable Fruit, Vegetable Stew, Vegetables, Wild Vegetables No comments

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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More about sabidukong:

More dinengdengs:

padpadol: bunga ti sabidukong

8/11/2019 Exotic Ilokano, Ilocos Delicacy, Ilokano Cuisine, Ilokano Culinary, Ilokano Culture, Ilokano Food, Inabraw, Sabidukong, Vegetable Fruit, Vegetable Stew, Vegetables, Wild Vegetables No comments

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:

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More sabidukong stories:

sabidukong, the edible wild flower with so many names

7/09/2019 Authentic Ilokano, Balatong, Blossoms, Dinengdeng, Exotic Ilokano, Ilokano Cuisine, Ilokano Culture, Ilokano Food, Mongo, Sabidukong, Wild Vegetables 2 comments

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!