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.
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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.”
Source
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)
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