kilo kangkong
Rich in vitamins A, C, and K, as well as minerals including iron, calcium, and potassium. Low in calories and provides dietary fiber, particularly in the stems.
About
Kangkong (Ipomoea aquatica), also known as water spinach, water convolvulus, or morning glory, is an aquatic or semi-aquatic leafy vegetable native to Southeast Asia. The plant consists of hollow, tender stems and arrow-shaped leaves that grow in bunches and float or trail along water surfaces. It has a mild, slightly sweet flavor with tender stems that remain crisp even when cooked. The vegetable ranges from light to dark green in color, with the edible portions including both leaves and the younger portions of the stems. "Kilo kangkong" refers to kangkong sold by weight, typically one kilogram bunches commonly found in Southeast Asian markets.
Culinary Uses
Kangkong is a versatile leafy green essential to Southeast Asian cuisine, particularly in Filipino, Thai, Malaysian, and Indonesian cooking. It is most famously prepared as ginisang kangkong (sautéed with garlic and shrimp paste) in the Philippines, or stir-fried in Thai and Chinese cuisines. The tender stems and leaves cook rapidly, making them ideal for quick stir-fries, soups, and curries. Kangkong pairs well with garlic, ginger, chilies, shrimp paste, fish sauce, and oyster sauce. It is often added to noodle dishes, rice bowls, and vegetable medleys, retaining its texture and delicate flavor even with minimal cooking.