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Convolvulaceae
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Kangkong, Water Spinach; Weng Cai; Kangkong(M); Vallai Kinai(T);
Ung-Choi(C); Eng-Chai(H).
Ipomoea aquatica Forsk. (Convolvulaceae)
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| A perennial semi-aquatic plant producing long shoots which trail over the water or mud, rooting freely at the nodes. Flowers are white or pink and leaves are arrow-shaped and stem hollow. At least two varieties are cultivated. The aquatic form planted by Malays in the rice fields, provides a succulent leaf vegetable called "water kangkong" which is a major ingredient in a popular malaysian dish: cuttlefish-kangkong. It also occurs wild. The other variety is the dryland form, known as Kangkong Puteh, grown from seeds as are other vegetables except it requites plenty of water. It is of more slender habit and considered more superior. |
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| Origin |
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Water spinach probably originated in India and has been distributed throughout the tropics of the world since.
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| Uses |
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The young plants, leaves and shoots form a common leaf vegetable with Asians. Owing to its high iron content, it is often fed to patients who are suffering from certain types of anaemia.
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Sweet Potato; Fan Shu; Ubi-Keledek(M); Vathalang-Kelengu(T);
Fun-Shu(C); Hun-Chi(H).
Ipomoea batatas Lam (Convolvulaceae)
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| A trailing herbaceous perennial rooting from the nodes. Many varieties are cultivated for their tuberous roots or edible leaves. Root tubers are formed in the top 25cm of the soil by secondary thickening in adventitious roots. A single plant can produce several tubers. These edible tubers vary in size, shape and colour but the variety sold locally has simple, dark green leaves that are ovate-deltoid, often 3-lobed at the base and with entire magins. |
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| Origin |
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The plant is native to tropical America, having been cultivated there for centuries. The first sweet potatoes were brought to Europe from America by Columbus in 1492, and to Africa by the Portuguese. It spread to the Pacific Islands and then to Asia.
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The root tubers are usually boiled and eaten as a dessert. They are sweet in taste owing to the presense of sugars, the quality of which is increaded by boiling or baking. However, starch is the main constituent and flour can be prepared from the tubers. The leaves cooked with dried prawns and chilli form a cheap and palatable dish.
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