Water Spinach - Kangkung
written at Tue, 27 April 2010Ipomoea aquatica or known as Water Spinach grows in water or on moist soil. Its stems are 2–3 metres (7–10 ft) or more long, rooting at the nodes, and they are hollow and can float. The leaves vary from typically sagittate (arrow-head-shaped) to lanceolate, 5–15 centimetres (2–6 in) long and 2–8 centimetres (0.8–3 in) broad.
Water Spinach is most commonly grown in East and Southeast Asia. Because it flourishes naturally in waterways and requires little if any care, it is used extensively in Malay and Chinese cuisine, especially in rural or kampung (village) areas.
The vegetable is a common ingredient in Southeast Asian dishes. In Indonesia, Singapore and Malaysia, the leaves are usually sauteed or stir fried with chile pepper, garlic, ginger, dried shrimp paste (belacan/terasi) and other spices.
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» Water Spinach - Kangkung
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» Water Spinach - Kangkung
» Jambal Roti Salted Fish - Ikan Asin Jambal Roti
» Oyster Mushroom - Jamur Tiram
» Kaya Jam - Selai Srikaya
» Cendol
» Oyster Sauce - Saus Tiram
» Basil Seed - Selasih
» Fish Sauce - Kecap Ikan
» Coconut Sugar / Palm Sugar - Gula Jawa / Gula Palem
more ingredients...
dictionary
Worcestershire sauce - Saus Inggris
Yam - Ubi
Scallion / Spring Onion - Daun Bawang
White Chinese Cabbage / Bok Choy - Sawi Putih
Water Spinach - Kangkung
Mushroom, oyster - Jamur Tiram
Chinese Mustard Green / Cai Sim - Sawi Hijau / Cai Sim
Lime Paste - Kapur Sirih
Yam Bean / Jicama - Bengkuang
Zuchini - Timun Jepang
more dictionary...
Yam - Ubi
Scallion / Spring Onion - Daun Bawang
White Chinese Cabbage / Bok Choy - Sawi Putih
Water Spinach - Kangkung
Mushroom, oyster - Jamur Tiram
Chinese Mustard Green / Cai Sim - Sawi Hijau / Cai Sim
Lime Paste - Kapur Sirih
Yam Bean / Jicama - Bengkuang
Zuchini - Timun Jepang
more dictionary...