Kangkong (water spinach) is an aquatic plant with its roots in India. It has gained popularity in Malaysian and Indonesian cuisines in the recent past. It is a source of calcium, Vitamin C and phosphorus. Kangkong is available in summer in southern states and all year round in warmer areas. Kangkong is entirely edible, except for the bottom 2.5cm. You can cook it like normal spinach – added to soups, stir-fries and mixed vegetable dishes. You can also serve it in Malaysian-style side dishes. Store it in an open plastic bag in the refrigerator for 3-4 days.
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