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Ipomoea aquatica, widely known as water spinach, is a semi-aquatic, tropical plant grown as a vegetable for its tender shoots. I. aquatica is generally believed to have been first domesticated in Southeast Asia .
The dish is known by many names including tumis kangkung or cah kangkung in Indonesia; kangkong goreng in Malaysia; ginisang kangkóng or adobong kangkóng in the Philippines; pad pakboong (ผัดผักบุ้ง) in Thai; rau muống xào in Vietnam; stir fry kong xin cai (空心菜) in Mandarin (China); stir fry tung choy or ong choy (通菜) in Cantonese (China); khteah tuk chien ...
Crispy kangkong, also called kangkong chips, is a crispy deep-fried Filipino appetizer made with water spinach (kangkong) leaves coated with an egg and flour batter. It is eaten dipped in various sawsawan dipping sauces or mayonnaise. [1] [2] A vegetarian or vegan version of the dish can also be made by removing the egg component. [3]
Spinach salad's popularity likely arose because spinach is one of the earliest of salad greens to emerge in the spring in temperate climates. [7] [8] Before long-distance shipping of refrigerated produce became common, those living in climates where leafy greens were not available year around eagerly anticipated the appearance of perishable early greens such as spinach and asparagus.
Plecing kangkung is an Indonesian spicy water spinach dish from the island of Bali and Lombok.Plecing kangkung is made from blanched water spinach leaves (Ipomoea aquatica) and served cold with plecing sambal made from ground red chili pepper, shallot, garlic, bird's eye chili, candlenut, kaffir lime, shrimp paste, salt, and sugar. [1]
Ipomoea aquatica (water spinach; 蕹菜; wèngcài) semi-aquatic with hollow stems and long, lance-shaped leaves. Known as kangkong in South-East Asia, sold as "Ong Choy" or "On Choy" in West Coast North American Chinese markets. Malabar spinach, (落葵; luòkuí) with thick, succulent, heart-shaped leaves
Kangkong (Water spinach) Vegetable A semi-aquatic tropical plant grown as a leaf vegetable. Kesong puti or Kasilyo Cavite, Laguna, Bulacan, Samar, and Cebu Cheese A soft, white cheese, made from unskimmed carabao's milk, salt, and rennet. Katuray: Flower Kinampay: Bohol A specific variety of ube which is found mostly in Bohol, Philippines.
A salad that originated in and named for the city of Nice and consists of tomatoes, native Nicoise olives, young raw fava beans, young raw artichokes, hard-boiled eggs, radish, green onions, green peppers and garnished with tinned anchovies. It is served with black pepper and olive oil. Olivier salad Russian salad: Russia: Potato and meat salad