Why did I start this blog? I have been having episodes of inflammation in my hands and fingers, feet and toes, and joints for some time now. I’ve consulted the doctor and have had tests done. It’s not rheumatoid arthritis and my uric acid is normal (tho at times borderline normal). In an effort to determine which food triggers the inflammation, I have been systematically eliminating certain foods from my diet and then bringing them back. After several years, I have now come to the conclusion that I seem to be reacting to animal protein in general (like some sort of allergic reaction). Different animal proteins affect me to different degrees; some cause inflammation faster than others. So I have decided to reduce my intake of meat. No, I am not going vegetarian; maybe semi-vegetarian if there is such a thing. I will be adding interesting and not too difficult recipes here as I find them. I will also include arthritis management tips that have worked for me.

Friday, March 18, 2011

Kangkong (Ipomoea aquatica)

Kangkong, Ipomoea aquatica, is a semi-aquatic (grows in water or on moist soil) tropical plant that is used as leaf vegetable. It is also known as kangkong (in the Philippines), water spinach, water morning glory, water convolvulus, or swamp cabbage. It flourishes naturally in waterways and is used in many Southeast Asian dishes. There are different ways of cooking kangkong; one can simply stir-fry and then season with your choice of condiment (like fish sauce, shrimp paste, fermented bean curd, oyster sauce, soybean paste) and spices.


In the Philippines, “adobong kangkong” is prepared by sautéing the kangkong (leaves and soft stalks) in cooking oil, along with garlic and onions. Then vinegar and soy sauce are added as seasoning. Kangkong is also commonly added in meat and fish stews (sinigang). As an appetizer, the leaves can be coated with batter and deep-fried to make “Crispy kangkong.”

Once considered a vegetable of the “poor”, kangkong dishes have found their way into restaurant menus. One of my favorites is spicy kangkong in oyster sauce. Another variation is found in the link below.

Stir Fry Belacan Kangkung (Dried Shrimp Paste & Water Spinach) on FoodistaStir Fry Belacan Kangkung (Dried Shrimp Paste & Water Spinach)

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