Kangkong (water or swamp spinach)

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Kangkong (water or swamp spinach)For those who have been asking, this is what kangkong looks like.

Sometimes, I take it for granted that all readers would understand what I’m referring to when I say kangkong. Then, I remembered that not only Filipinos read blogs. In fact, it seems that some second and third generation Filipinos born and bred abroad and who have never been to the Philippines aren’t all that familiar with local fruits and vegetables. I suppose it’s one thing to hear their mothers and grandmothers talk about kangkong and quite another to really know what kangkong is.

I don’t know what it’s scientific name is but in texture, it’s really similar to spinach. It has a stronger aroma and flavor though.

Kangkong grows in water and in other swampy areas. They are not cultivated in the strict sense of the word since they really don’t need tending. It is probably the low cost of maintenance that has kept the prices of kangkong down all these years. It is really one of the cheapest vegetables in the market and it is available all year round.

An important vegetable ingredient in cooking sinigang, kangkong is also great for stir fried dishes.

January 13, 2006  Print This Post   
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8 Responses to “Kangkong (water or swamp spinach)”
  1. sha says:
    January 13, 2006 at 9:31 pm

    PS this is very popular in Indonesia.. when went there.. Swiss cheese always asked for kangkong steamed then served with chillis

    Reply
  2. kulasa says:
    January 13, 2006 at 11:40 pm

    I just googled kangkong and it came up with Ipomoea aquatica and Ipomoea reptans as it’s scientific name.

    It’s also called swamp cabbage, water spinach, Ong Choy (China), Kalmua (India) and Pak Boong (Thailand).

    Love your blog. Make you really curious sometimes then you learn other stuff.

    Reply
  3. lani says:
    January 15, 2006 at 7:23 pm

    i also love kangkong kaya lang lately pechay ang nilalagay ko sa sinigang. iyong iba raw kangkong ay inaani sa ilalim lang ng bahay ng mga nakatira sa matubig na lugar. baka kasi hindi malinis, kakatakot.

    Reply
  4. Connie says:
    January 16, 2006 at 7:43 am

    Wow, kulasa, thanks for all that info. I knew that kangkong is popular in SE Asia but I just learned that India has its kangkong too. I learn something new everyday too. :)

    Lani, these days, kahit yata ano nakakatakot. hehehe If it isn’t toxic waste in the water or soil, it’s pesticide.

    Reply
  5. Iza says:
    January 17, 2006 at 10:43 am

    We call it kangkong in Malaysia too. Popularly prepared with salted fish or belacan (shrimp paste)

    Reply
  6. Mary says:
    August 15, 2007 at 3:18 pm

    Connie, saan ba makakabili ng kangkong sa india(mumbai)?, nalibot ko na ata talipapa sa downtown, wala akong makita na kangkong. Kung may alam ka post mo naman o…PLEASEEEEE…

    walong buwan na ako sa mumbai, miss na miss ko na ang sinigang na bangus, pati bangus, nahirapan akung makahanap…

    Reply
  7. Ebba says:
    August 31, 2007 at 5:45 am

    Years back I was able to buy kangkong seeds that came from Thailand or Japan yata. Anyway, I planted it both in a watery part of my yard, and some in just ordinary garden bed, and both thrive well. I then send some of these packets of seeds to my relatives in the Philippines and they then planted it hesitantly at first to the ground (protesting it should be in the swamped). Its grew nicely with large green leaves and white flowers (if you let it grow and not cut them). My brother in-law who has a little vegetable stall in the market started selling them – people were awe at the size, and were timid in buying them, but my other relatives who opted eating the produced said they were sweet. Anyway, on my last visit to the Philippines I was able to purchase some seeds (in a packet) at National Book Store, and it says that it was propagated by our local Dept. of Agriculture, and that it can be planted in dry soil.

    Reply

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  1. Chinese sausages and kangkong with sweet soy sauce | Healthy veggies | Home-cooking rocks! says:
    September 4, 2009 at 1:06 am

    [...] (siling haba) 2 cloves of garlic 1 shallot (sibuyas Tagalog or the small purple onion) a bunch of kangkong (water spinach) 2 tbsps. of sweet soy sauce 1 tbsp. of light soy sauce (or liquid seasoning like Knorr) 1 tbsp. of [...]

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