Water Spinach, Kangkong – The Most Common Spinach in Southeast Asian dishes


Water Spinach, Kangkong – The Most Common Spinach in Southeast Asian dishes – 30 Seeds
This Spinach is a very common ingredient in Southeast Asian dishes. In Singapore, Indonesia, and Malaysia, the tender shoots along with the leaves are usually stir-fried with chili pepper, garlic, ginger, dried shrimp paste (belacan/terasi) and other spices. It’s is cooked with cuttlefish and a sweet and spicy sauce. Also known as eng cai in the Hokkien dialect, it can also be boiled with preserved cuttlefish, then rinsed and mixed with spicy rojak paste to become jiu hu eng cai. Boiled eng cai also can be served with fermented krill noodle belacan bee hoon and prawn noodle!
Because of its high nutritional value and weather-resistant nature, kangkong or water spinach is a plant that can be grown for food and nutrition for both man and animals. It may be a solution for world hunger and nutrition deficit. They come with below packed nutritional facts:
Calories : 30 kcal
Protein: 2.7 g
Calcium: 60 mg
Iron : 2.5 mg
Vitamin A: 2.9 mg
Vitamin C: 45 mg
Per 100 g Servince
Best time to sow seeds in spring and autumn. Seeds need min 15 °C to germinate. Soak the seeds in water for a few hours before planting and sow them in 10mm deep in a sunny, well-drained position. Germinates between 10-14 days. Sow them 2 – 3 inch apart. Keep good watering & keep always moist for best growth. Enjoy your harvest approx 60 days.
Due to quarantine restrictions, seeds can’t be sent to Tasmania.

I do combine shipping. Any amount of seeds you buy from my store, you pay $2 for standard national shipping. Please buy as many items as you want then ask for the combine shipping or total before you pay. I will amend and send you the combine shipping invoice, then you pay. Simple!