Water spinach is the quintessential Southeast Asian vegetable. Learn how to cook it with these tips and recipes here.
It has more names than almost any other tropical vegetable: ong choy, kang kong, water convolvulus, water morning glory, and swamp cabbage. In mandarin, it is known as 空心菜 (kong xin cai).
It grows easily even under difficult conditions. It is cheap and is widely used in Southeast Asian cuisine. It can be seen in humble home-cooked dishes as well as in high class restaurant fare. It is related to the morning glory which is a very common wild plant with purple, pink or white flowers. I used to see these purple flowers growing on fences. My parents told me that they can be eaten but we have never tried it.
Fresh bunches of water spinach
Kang Kong has long hollow stems. Leaves are long and pointed. The stems are crunchy and the leaves are mild tasting. It is rich in iron and vitamin A. It lacks the bitterness of other iron-rich greens such as the spinach which is why it is so popular. It is quite good for people with diabetes, and high cholesterol but not so great for people with low blood pressure and weak digestive systems.
They are usually sold in bundles with the roots already removed. Like the normal spinach, it shrinks significantly when cooked so don't worry if you think you got a big bunch.
I was taught by granny to take each plant and pinch the stems into roughly 2-inch pieces starting from the top. The lower ends of the stems are quite tough and fibrous so they are mostly discarded. I like to make sure that there are 2-4 leaves on each piece. The faster way is of course to use a knife. Trim off the ends and the more fibrous stems. Then cut into 2 or 2.5 inch pieces.
Soak them in a big tub to loosen any dirt or soil on the stems and leaves. Throw any wilted leaves away.
Water spinach is great in quick boiled soups. Clean and prepare as mentioned. Add them to the soup in the final stages and cook till the vegetables are done. Do not overcook as they turn an unattractive dull yellow or grey if simmered for too long.
Actually, you can add them to any clear soups, quick or slow cooked. Just add them last and cook till done. It is a great way to add bulk, fibre and micro-nutrients to your food.
Noodle with water morning glory veggy.
The leaves are mild tasting and the stems are crunchy so they are quite suitable in salads. Blanch them quickly and drain before use.
There is a popular local salad known as "Sotong Kang Kong" featuring fresh cuttlefish, blanched leaves and a spicy sweet dark sauce and coarsely ground peanuts
A plate of Sotong Kang Kong. You can't see the kang kong at the bottom, but it is there.
This leafy vegetable is also great in quick stir fries. Fry it simply with garlic and shallots for a clean taste. But this usually isn't enough for the Southeast Asian palate. Too plain. It goes exceptionally well with strongly flavoured condiments.
For example, sambal balachan. This is a fairly fishy fermented prawn paste friend with ground chilli. Fry this with water spinach and you get "Sambal Kang Kong or 马来风光" (ma lai feng guang). I dare say this is a ubiquitous dish in any coffee shop. There is a really great recipe over at the Meatmen's.
A plate of sambal Kang Kong with shrimps and chili
Another classic condiment is white fermented bean curd 腐乳 (fu ru). This is very salty and tart. The bulk of the vegetable seems to take away the sharpness and tartness of the fermented bean curd leaving a nicely balanced and nuanced dish. Here's the recipe.
Here is one without any bizarre or exotic ingredients. Just plain ground pork, garlic and red chillies.
There you are, all I know about water spinach. I hope you will give this Southeast Asian vegetable a go with the recipes and tips featured here.