The ground kangkong is growing or cultivated in a ground that are not flooded like a plantation and yard and the Watercress is grow logging in a swamps or of flooded water
To distinguish both of them is see the leaves and the steams, Watercress has a wider leaves and steams than Kangkong which has steams more light green.generally Kangkong stemmed longer, whether the watercress.
and this is some tips of prepare and cooking Kangkung
- to reduce the dirt and sap kangkong, soak for a while then cut it
- Separate the leaves and the steams, enter the steams first so that maturation could be perfect
- For stew kangkung, lift kangkong after 3/4 cooked and dipped in ice water immediately to keep crisp and fresh
- Cooking Kangkung should not be long, to avoid the dissipation nutrients in kangkung.
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