[Ceylon / Indian / Surinam / Chinese / Vietnamese Spinach; Broad Bologi,
Poi Baagi, Calaloo, Buffalo Spinach; Mong Toi (Viet); Paag-Prung,
Phak plang yai, phalpang (Thai); Phakkang (Laos); Alugbati, Dundula,
Grana, Libato (Philippines); Niviti (Sri Lanka); Gendola, Remayong,
Tembayung (Malay); Genjerot, Jingga, Gendola (Indonesia); Saan Choy
(Cantonese); Shan Tsoi, Luo Kai, Shu Chieh, Lo Kwai (China); Poi (India);
Pui Shak (Bengali); Kodip PasaLi (Tamil); Tsuru Murasa Kai (Japan);
Basella alba]
Not related to regular spinach but rather to cactus and purslane (order Caryophyllales (Carnations)), this plant has a similar flavor to spinach, but milder without so much oxalic acid. The leaves are thick, almost succulent. One cultivar, "Rubra", has red stems.
While regular spinach is a cool temperate plant which doesn't like the tropics at all, Malabar Spinach is a tropical vine. A fast growing perennial, it is harvested continuously by cutting new growth. It can be grown as an annual in warmer temperate regions.
More on Carnations.
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This plant is used throughout Southeast Asia and southern China in stir fries and, particularly in Vietnam, in soups. It also appears in tropical African cuisine as a leafy vegetable. Buying: Malabar Spinach is now fairly common in Asian markets in California (I get it from the Hawaii Supermarket in Alhambra) and can sometimes be found at farmer's markets. Storing: This plant isn't very durable, particularly since the leaves tend to be damaged when it's bagged for sale. Keep it refrigerated and use it within 2 days. Yield: 1 pound from a typical bag yielded 13 ounces when all stems larger than 1/4 inch were discarded for a yield of 81%. Cooking: For stir fries and the like cook as for regular spinach. in just a little oil. Free water on the leaves from washing is sufficient to get it cooking. Stir frequently and stop cooking as soon as the leaves are limp and of a uniform cooked color. Do not overcook or it will become slimy and leave a metallic aftertaste. In India Malabar Spinach is used as a thickener similar to the way okra is, so it's cooked much longer in curries, sambars and the like, and with a lot more other ingredients. Nutrition: Malabar Spinach is high in Vitamin A and C as well as Iron and Calcium. It is low in calories but has a good protein to calories ratio, and plenty of soluble fiber. |