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Kuditdit is more commonly called tree ear fungus or bracket fungus. It
is only available during the rainy reasons.  Its abundance is expected
early in the morning after a late-afternoon or early-evening
thunderstorm.


The most preferred Kuditdit are the  native  or wild ones growing on
rotting trees. There are some commercially grown Kuditdit, such as
abalone or oyster mushrooms.


Nowadays, wild Kuditdit has become rare thus it has become pricey in
the market. But there is still a great demand for it during rainy
reasons because it truly is savory and tasty once added to an Ilocano
green leafy soup dish.


My grandma and my Mom used to prepare soup called dinengdeng, which
consists of moringga leaves, squash flowers, or string beans stalks
and shoots and other vegetables. And kuditdit add a sweet savory taste
to it.


Kuditdit needs to be washed thoroughly to remove the dirt. But not too
much, to preserve its natural flavor.


Here's my Mom's Dinengdeng with Kuditdit recipe:

Kuditdit, sliced thinly
sponge gourd (patola/kabatiti), sliced thinly
moringga leaves


Add Kuditdit on boiling water and flavor with fish sauce. Use one
teaspoon fish sauce for every cup of water. Boil until the Kuditdit
become tender then add the sponge gourd. Cook  for about two minutes.
Add broth granules if you like. Then add the moringga leaves, cook
for another two or three minutes. Serve hot.


A simple  Ilocano dish yet very tasty and healthy.