Any hardcore Ilocano foodies out there that would care to enlighten us?
I have been home for two days after more than a week in Cebu for restaurant opening madness, and I have caught up with sleep and stuff piled high on my desk. I needed a shot of inspiration this morning so I got up early and hit the markets. Nothing like a few hours browsing veggies to get me going… :) I found these unopened blooms of what appears to be a tree of some sort, maybe acacia? narra? some other native tree? The vendor said they were known as “sabidukung” but I can’t find anything on the net with that name. Not sure how to look it up in my reference books, either. Apparently it is added to pinakbet or sauteed with some tomatoes and a favorite of Ilocanos… The vendor, a suki, but not one of the swiftest, said it was “natural” — and when pressed to elaborate, changed that to “native” and when I must have looked flummoxed, said “ay basta!” Hahaha. So any help you guys might provide would be greatly appreciated. Thanks!