Kangkung or its English name water spinach (Ipomoea aquatica) has a very humble beginning.
During the Japanese occupation during WWII, it became a war time crop because it was so easy to grow and require very little care for it to propagate.
But in the US, it has become an invasive species. Its floating stems form dense mats and this can be troublesome for aquatic life and human activities.
Now you may ask why am I talking about this modest vegetable.
Well I’ve recently become acquainted with kangkung and it was out of curiosity. But mostly because I’ve been dreading the selection of vegetables available in this country and I’ve been missing the leafy and crunchy vegetable selections of SEA, more specifically Malaysian assortment of vegetables.
So I found out that my local Asian grocer sells kangkung from time to time and when they had it, I bought a bundle. Buying was easy, how to clean and cook it is quite foreign to me. You see, when I lived in Malaysia, I never eat kangkung not because of its simplicity, but Malaysia just has an abundance of vegetables that kangkung just never crossed my mind.
Leafy green craving? ✔
Found and bought some? ✔
Clean and cook? ✘
Join me in my next post about how I tackle the cleaning and cooking process ☺