{{Short description|Asian vegetable dish}} {{Use dmy dates|date=September 2019}} {{EngvarB|date=September 2019}} {{Infobox food | name = Stir-fried water spinach | image = Tumis kangkung Makassar.JPG | image_size = 300px | caption = ''Tumis kangkung'' served in Makassar, Indonesia | alternate_name = | country = | region = East Asia: Southern China Southeast Asia: Cambodia, Indonesia, Malaysia, Myanmar, Philippines, Singapore, Thailand, Vietnam South Asia: Sri Lanka, Bangladesh and Eastern India | creator = | course = Side dish | served = hot | main_ingredient = water spinach | variations = | calories = | other = }}

'''Stir-fried water spinach''' is a common Asian vegetable dish, known by various names in Asian languages. Water spinach (''Ipomoea aquatica'') is stir-fried with a variety of vegetables and spices. It is commonly found throughout East, South and Southeast Asia: from Sichuan and Cantonese cuisine in China,<ref>{{cite web|title=Cantonese Style Water Spinach Stir-fry |date=13 April 2016 |publisher=Yi Reservation |url=http://yireservation.com/recipes/cantonese-style-water-spinach-stir-fry/}}</ref> to Indonesian,<ref name="Daily Cooking Quest">{{cite web|author=Anita|title=Kangkung Tumis Terasi|date=2 October 2019|publisher=Daily Cooking Quest |url=https://dailycookingquest.com/kangkung-tumis-terasi.html}}</ref> Burmese, Cambodian, Filipino, Malaysian, Singaporean, Taiwanese, and Vietnamese cuisine; to Sri Lankan cuisine and Bengali cuisine in South Asia.

== Dish names ==

The dish is known by many names including ''tumis kangkung'' or ''cah kangkung'' in Indonesia; ''kangkong goreng'' in Malaysia; ''ginisang kangkóng'' or ''adobong kangkóng'' in the Philippines; ''pad pakboong'' (ผัดผักบุ้ง) in Thai; ''rau muống xào'' in Vietnam; stir-fried ''kong xin cai'' (空心菜) in Mandarin (China); stir-fried ''tung choy'' or ''ong choy'' (通菜) in Cantonese (China); ''tror koun cha'' (ត្រកួនឆា) in Khmer (Cambodia); ''gazun ywet kyaw'' (ကန်စွန်းရွက်ကြော် ) in Burmese,<ref name=":0">{{Cite web |title=မှိုကန်စွန်းခရုဆီကြော် (Morning Glory with Straw Mushroom in Ouster Sauce) |url=https://www.tastewindowmagazine.com/contributors/%E1%80%99%E1%80%BE%E1%80%AD%E1%80%AF%E1%80%80%E1%80%94%E1%80%BA%E1%80%85%E1%80%BD%E1%80%94%E1%80%BA%E1%80%B8%E1%80%81%E1%80%9B%E1%80%AF%E1%80%86%E1%80%AE%E1%80%80%E1%80%BC%E1%80%B1%E1%80%AC%E1%80%BA/ |access-date=2022-04-21 |website=Taste Window Magazine |language=my |archive-date=10 December 2022 |archive-url=https://web.archive.org/web/20221210021840/https://www.tastewindowmagazine.com/contributors/%E1%80%99%E1%80%BE%E1%80%AD%E1%80%AF%E1%80%80%E1%80%94%E1%80%BA%E1%80%85%E1%80%BD%E1%80%94%E1%80%BA%E1%80%B8%E1%80%81%E1%80%9B%E1%80%AF%E1%80%86%E1%80%AE%E1%80%80%E1%80%BC%E1%80%B1%E1%80%AC%E1%80%BA/ |url-status=dead }}</ref> ''kankun mallung'' in Sri Lanka; ''kolmi shak bhaja'' in Bangladesh and eastern India.<ref>{{cite web |title=Water spinach and coconut stir-fry (kankun mallung) |date=23 July 2013 |url=https://www.sbs.com.au/food/recipes/water-spinach-and-coconut-stir-fry-kankun-mallung |publisher=SBS Food}}</ref> * {{langx|my|ကန်စွန်းရွက်ကြော်|găzun ywet kyaw}} * {{lang-zh|c=炒空心菜|p=chǎo kōngxīncài}} * {{langx|id|kangkung tumis}}, {{lang|id|cah kangkung}} * {{langx|jv|osèng kangkung}} * {{langx|km|ឆាត្រកួន|chaa trakuon}} * {{langx|lo|ຂົ້ວຜັກບົ້ງ|khūa phak bong}} * {{langx|ms|kangkung goreng}}, {{langx|ms|kangkung tumis}} * {{langx|nan|炒蕹菜}}; {{lang-zh|poj=chhá èng-chhài}} * {{langx|tl|ginisang kangkong}}, {{lang|tl|adobong kangkong}} * {{langx|th|ผัดผักบุ้ง|phat phak bung}} * {{langx|vi|rau muống xào}} * {{langx|yue|炒通菜}}; {{lang-zh|j=caau2 tung1 coi3}}

==Cooking method== [[File:Morning glory - Unithai.jpg|thumb|Thai style]] Stir-fried water spinach is one of the simplest, easiest, and also cheapest vegetable dishes in Asia, which contributes to its popularity. Water spinach thrives in the waterways, rivers, lakes and swamps of tropical Southeast Asia and Southern China. The garlic and shallots or onion are stir-fried in cooking oil, then the cleaned and cut water spinach are added, stir-fried in a wok on a strong heat source with a small amount of cooking oil. The stir-frying lightly caramelises the vegetables. The seasoning sauce is added according to each preference and recipe. Some might add slices of red hot chili pepper for spicy tanginess, while fresh or dried shrimp might be added for flavour. Other recipes might add diced tofu.

==Seasonings and variations== Stir-fried water spinach might vary according to its seasonings. A stir-fried water spinach dish could be lightly seasoned in garlic, black pepper, fish sauce, soy sauce, oyster sauce, or in spicy chili pepper, ''tauco'' (fermented soybean paste), shrimp paste or other sauce.

The Vietnamese version uses either fish sauce or oyster sauce for seasoning, while the Indonesian and Malaysian versions seem to favour shrimp paste.<ref name="Daily Cooking Quest" /> The Filipino version often uses a soy sauce-vinegar seasoning mix, reminiscent of Philippine adobo seasoning, with versions that also use shrimp paste, fish sauce, or fermented fish. The Southern Chinese recipe might favour oyster sauce or fermented tofu (腐乳) seasoning. In West Java, the Chinese Indonesian version favours the use of ''tauco'' fermented soybean paste as seasoning.<ref>{{Cite web|last=Media|first=Kompas Cyber|date=2021-01-30|title=Resep Tumis Kangkung Tauco, Masak Sayur ala Restoran|url=https://www.kompas.com/food/read/2021/01/30/081100575/resep-tumis-kangkung-tauco-masak-sayur-ala-restoran|access-date=2021-03-04|website=KOMPAS.com|language=id}}</ref> In Burmese cuisine, stir-fried water spinach is typically fried with diced mushrooms, garlic, onions, and fresh chilies, and seasoned with oyster sauce, chicken stock, sesame oil, and salt.<ref name=":0" /><ref>{{Cite web |last= |first= |date=2018-07-14 |title=မှိုကန်စွန်းရွက်ကြော်ပူပူလေး ကြော်စားရအောင် |url=https://myfoodmyanmar.com/mushroom-and-watercress-stir-fry/ |access-date=2022-04-21 |website=MyFood Myanmar |language=my}}</ref>

=== Water spinach with shrimp paste === thumb|right|''Kangkung belacan'' A specific preparation of water spinach stir-fried with shrimp paste (''belacan'' in Malay; ''terasi'' in Indonesian; and ''bagoong alamang'' in Filipino) is called '''''kangkung belacan''''' or '''''kangkong belacan''''' in Malaysia and Singapore, '''''cah kangkung terasi''''' in Indonesia, and '''''binagoongang kangkóng''''' in the Philippines.<ref>{{cite web|title=Kangkung Belacan |publisher=Malaysian Food |url=http://www.malaysianfood.net/recipes/recipekangkungbelacan.htm}}</ref><ref>{{cite web |title=Kangkong with Bagoong |url=https://www.angsarap.net/2013/07/26/kangkong-with-bagoong-2/ |website=Ang Sarap |date=26 July 2013 |access-date=21 April 2019}}</ref><ref>{{cite web |title=Binagoongang Kangkong |url=http://www.pinoyhapagkainan.com/binagoongang-kangkong/ |website=Pinoy Hapagkainan |access-date=21 April 2019}}</ref> It is a well-known vegetable dish in Maritime Southeast Asia. In the Philippines, the shrimp paste can be replaced with ''bagoong isda'' (fermented fish) or ''patis'' (fish sauce) and is commonly served with deep-fried pork belly (''lechon kawali'').<ref name="Oh">{{cite news |last1=Oh |first1=Sam |title=#SamLikesItHot: Kangkong bagoong with lechon kawali |url=https://www.rappler.com/life-and-style/31821-sam-oh-kangkong-bagoong-lechon-kawali/ |access-date=21 April 2019 |work=Rappler |date=21 June 2013}}</ref>

==See also== {{Portal|Food|Indonesia|Malaysia|Singapore|Sri Lanka}} * Binagoongan * Crispy kangkóng * Mallung * Mie kangkung * Plecing kangkung

== References == {{reflist}}{{commonscat}}{{Cambodian cuisine}} {{Filipino cuisine}} {{Indonesian cuisine}} {{Malaysian cuisine}} {{Sri Lankan cuisine}} {{Vietnamese cuisine}} {{Salads}}

Category:Malaysian cuisine Category:Salads Category:Vegetarian dishes of Indonesia Category:Vegetarian dishes of the Philippines Category:Vegetable dishes of Indonesia Category:Fried vegetables