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Ipomoea aquatica is a semi-aquatic tropical plant grown as a leaf vegetable. Its precise natural distribution is unknown due to extensive cultivation, with the species found throughout the tropical and subtropical regions of the world. Common names include water spinach, swamp cabbage, water convolvulus, water morning-glory, kangkung (Malay), kang kung (Sinhalese), trawkoon ( Khmer: ត្រកូន), pak boong (in Thai: ผักบุ้ง) (Thai), rau muống (Vietnamese), kongxincai (), or ong choy (Cantonese pronunciation of ). Ipomoea aquatica grows in water or on moist soil. Its stems are 2-3 m or more long, hollow, allowing them to float, and these root at the nodes. The leaves vary from sagittate (typical) to lanceolate, 5-15 cm long and 2-8 cm broad. The flowers are trumpet-shaped, 3-5 cm diameter, usually white in colour.
Cultivation and culinary uses It is most commonly grown in East and Southeast Asia. Because it flourishes naturally in waterways and does not require much if any care, it is used extensively in Malay and Chinese cuisine, especially in rural or kampung (village) areas. It is not to be mistaken with watercress, which often grows in similar situations. It has also been introduced to United States of America where its high growth rate caused it to become an environmental problem, especially in Florida and Texas. It has been officially designated by the USDA as a "noxious weed." Despite this ominous lable, the plant is not in any way harmful when consumed ("noxious" is a legal term denoting harmful, in this case, to native plants). In fact, the plant is similar to spinach in its nutritional benefits. The vegetable is a common ingredient in Southeast Asian dishes. In Singapore, Indonesia and Penang, the leaves are usually stir fried with both Malay and Chinese seasonings, including chile peppers, garlic, ginger, dried shrimp paste (belacan) and other spices. In Penang and Ipoh, it is cooked with cuttlefish and a sweet and spicy sauce. During the Japanese Occupation of Singapore in World War II, the vegetable grew remarkably well and easily in many areas, and become a popular wartime crop. In Chinese cuisine, there are numerous ways of preparation, but a simple and quick stir-fry either plain or with minced garlic is probably the most common. In Cantonese cuisine, a popular variation adds preserved beancurd - a method known in the Mandarin language as furu. In Hakka cuisine, yellow bean paste is added, sometimes along with fried shallots. The vegetable is also extremely popular in Taiwan, where it grows well. In Thailand it is frequently stir fried with oyster sauce and shrimp paste. It can be eaten raw with Lao green papaya salad. In Vietnam, it once served as a staple vegetable of the poor (known as 'rau muống'). In the south, it is cut into thin pieces and eaten with many kinds of noodles, and used as a garnish as well. Through the course of time, Ipomoea aquatica has developed into being ingredient for many daily vegetable dishes of Vietnamese cuisine as a whole. In the Philippines, it is usually sauteed in cooking oil, onions, garlic, vinegar, and soy sauce. This dish is called "adobong kangkong". It is also a common leaf vegetable in sour fish and meat stews like "sinigang". There is concern that, eaten raw, the plant could transmit fasciolopsiasis, a parasite of humans and pigs *. | |||||||||||||||||||||||||||||||
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