In Bruce Cost’s book, entitled “Asian Ingredients” he lists other names for “WATER SPINACH (Ipomoea aquatica) as Swamp Spinach, Long Green, Ung choy, Kang Kong.”

In Jacki Passmore’s “The Encyclopedia of Asian Food & Cooking,” Kang Kong is listed as also being referred to as: “kong syin tsai, ong choi, kangkong, pak bung, rau muong, swamp cabbage, swamp spinach, water convolvulus, water spinach.”

Finally, in Sara Deseran’s book “Asian Vegetables” she lists “WATER SPINACH, also known as kang kong, morning glory, ong choy and swamp cabbage.”

While both water spinach and swamp cabbage are the least accurate names since kangkong is neither a spinach nor a cabbage, they are both common names used for this vegetable. And frankly, water spinach is even more common than swamp cabbage. Is that CLEAR to you now?

i boil my pork with tomatoes and onions and once the tomatoes are soft i mash them, makes the soup slightly reddish.. then halfway put in the small gabi..once they are softened i also mash a few pcs only coz i love mashing the gabi with my rice and the broth.. my hubby calls it my baby food but i grew up eating gabi that way with sinigang and it obviously stayed.. hehehe.. add in the soup from straining boiled fresh tamarind, season with patis then add the veggies then the finger chilis.. dipping sauce of patis with the finger chilis and lots of hot rice.. heaven… nagutom ako talaga..