Common names include water spinach, swamp cabbage, water convolvulus, water morning-glory, kangkung , kangkong , eng chai , tangkong , kang kung , trawkoon , pak boong , rau mu?ng , kongxincai , home sum choy , and ong choy or tung choi ., " ???????? " in Burmese.
''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 vary from sagittate 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 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'' 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 label, the plant is not in any way harmful when consumed . 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 with chile pepper, garlic, ginger, dried shrimp paste 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 - 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 .
In , it once served as a staple vegetable of the poor . In the south, the stems are into thin strips and eaten with many kinds of noodles, and used as a garnish as well. Over the course of time, ''Ipomoea aquatica'' has developed into being an ingredient for many daily vegetable dishes of Vietnamese cuisine as a whole. ''Rau mu?ng'' is one of the tastes that remind Vietnamese people of their simple and peaceful rural hometown life.
(Translation: "Leaving far and far away, we're nostalgic much / Remembering ''rau mu?ng'' soup as well as eggplant with T??ng
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.
Cultural references
There is a belief in Chinese culture that discourages extensive consumption of ''Ipomoea aquatica'' as a staple food with the explanation that the hollow stem makes the person weak and hollow like the plant, although this belief does not advocate refraining from eating the plant entirely. But the elderly, for example, are discouraged from consuming it. This belief probably derived from ancient observations following attempts to replace consumption of rice with the relatively resilient ''Ipomoea aquatica'' during times of food shortages and war and noting loss of muscle strength, probably due to the fact that ''Ipomoea aquatica'' contains less food energy than rice. Despite this, it is a common vegetable in Asian cuisine.
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