Tag: Ong choy

Native to Southeast Asia, kangkong, a popular leafy green, is cultivated extensively throughout East and South Asia. Its various English names reflect its widespread presence and local interpretations, which can sometimes cause confusion for new cooks or gardeners.

Over 8,000 years ago, amaranth—one of the plants commonly referred to as Chinese spinach—was cultivated by ancient civilizations. But what is Chinese spinach called in English today? The term actually refers to several distinct leafy greens, each with its own English translation and culinary identity.

Despite a common misconception, the answer to "Is Taiwan spinach the same as water spinach?" is a definitive no, as the two greens come from entirely different botanical families and possess distinct characteristics. This widespread confusion in Asian markets often leads to recipe mix-ups, but understanding their differences is key to achieving the right flavor and texture in your dishes.

The leafy green vegetable scientifically known as *Ipomoea aquatica* goes by numerous names across the globe. For many home cooks and restaurant-goers, confusion arises when seeing 'water spinach,' 'kangkong,' 'ong choy,' and 'river spinach' used interchangeably. This guide explains the relationship between these common names and other related leafy greens, clearing up any culinary confusion.

Rich in vitamins A, C, and K, kangkong is a versatile leafy green that is a staple in many Southeast Asian cuisines. While widely known by its regional name, many English-speaking cooks know this semi-aquatic vegetable by a different, and often more descriptive, name.

Kangkung, a popular semi-aquatic vegetable across Southeast Asia, is also cultivated extensively in other parts of the world. This verdant green is known by a variety of names in English, reflecting its unique characteristics and regional popularity. Whether you've seen it in a Thai curry or a Filipino adobo, understanding its English terms can help you navigate international recipes and grocery stores.

Kangkung belacan is one of the most beloved and flavorful vegetable dishes in Southeast Asia, regularly featured in hawker centers across Malaysia and Singapore. In English, the name directly translates to 'stir-fried water spinach with shrimp paste,' a succinct description of this punchy and aromatic stir-fry.

Native to Southeast Asia, kangkong is a fast-growing, semi-aquatic vine that is cultivated extensively throughout the tropical and subtropical regions of the world. While known as kangkong in many parts of Asia, this versatile leafy green goes by numerous other English names that often cause confusion for those unfamiliar with it.

Water spinach, also known as kangkong, is a popular leafy green in Southeast Asian and Chinese cuisine, prized for its tender leaves and crunchy, hollow stems. A common question among those new to this vegetable is: can you eat stems of water spinach? The answer is a resounding yes, provided they are prepared correctly.

Native to tropical and subtropical Asia, water spinach is known by a multitude of regional names. If you've ever wondered what is another name for water spinach, you'll find that 'kangkong' is one of the most common, referring to this highly popular semi-aquatic leafy green.