Storage information: Water spinach is very perishable, particularly the long leaf variety. Store it in the refrigerator wrapped in plastic or paper, but if plastic make sure there's no free water or it'll get black spots. One-three days is about as long as you can hope it'll keep. Preferably cook it the day you buy it.
This is the spinach of many names! You can look for even more recipes when you know other names to search: Water convolvulus, swamp cabbage (English); kankon, you-sai (Japanese); ong tsoi, weng cai (Cantonese); toongsin tsai (Mandarin); kang kong (Filipino, Malaysian); kang kung, rau muong (Vietnamese); pak bung (Thai); batata acquatica, cancon (Portuguese)
Start at least a couple hours before you want to make them, up to 24 hours before
In a small bowl, mix a small log of of herbed goat cheese, a small log of plain goat cheese, an egg yolk, and about 1/3C shredded
Jul 22, 2018 10:12:53 GMT -6