Handy Pocket Guide to Asian Vegetables - Wendy Hutton Handy Pocket Guides

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      Botanical Family:

      Araceae

      Thai name:

      Phueak.

      Malay name:

      Keladi, talas

      Indonesian name:

      Keladi

      Filipino name:

      Gabi

      Taro

      Colocasia esculenta

      The taro, also known as cocoyam or dasheen, is sometimes confused with the yam. To add to the confusion, sweet potatoes are often referred to as yams in the USA. Taro is superior in flavour and texture to the yam, which is more popular in the Pacific than in tropical Asia. The starchy paste known as poi eaten in Hawaii and other parts of the Pacific is made from taro.

      There are some 200 varieties of taro, which is sometimes referred to as "the potato of the tropics", although sweet potatoes could also make this claim. The pinkish-white fleshed taro, recognised by the ring of colour at the base of the stem, probably has the best flavour and texture.

      The bulging starchy corms can be roasted, fried, boiled and mashed to form croquettes or grated to form a taro "basket" (a Cantonese restaurant favourite). The young leaves can be cooked in the same way as any other leafy green. Taro corms contain calcium oxalate crystals, so must always be boiled to destroy these.

      Botanical Family:

      Convolvulaceae

      Thai name:

      Man thet

      Malay name:

      Ubi keledek

      Indonesian name:

      Ubi manis, ubi jalar

      Filipino name:

      Kamote

      Sweet Potato

      Ipomoea batatas

      The root tubers of this tropical American native are very popular in many parts of Southeast Asia, and as the plant grows easily, it is often planted in home gardens. Both the young leaves and the tubers can be eaten, the former simmered in soups, stir fried or stewed, the tubers cooked in a variety of ways.

      There are several different shapes, sizes and colours of sweet potato. A purple-fleshed variety is particularly popular in the Philippines. Malaysians and Indonesians generally prefer the b right yellow or orange-fleshed sweet potato to that with white flesh; interestingly, the former has a higher content of vitamin A.

      Although peeled chunks of sweet potato are often cooked in coconut milk with leafy greens, the flesh is also boiled and mashed to make a number of savoury snacks. Diced sweet potato is also used in desserts, particularly with sweetened coconut milk; cubes of yam, slices of banana and sago balls are often added to the concoction.

      Water Convolvulus

      Ipomoea aquatica

      Botanical Family:

      Convolvulaceae

      Thai name:

      Phak bung

      Malay name:

      Kangkung

      Indonesian name:

      Kangkung

      Filipino name:

      Kangkung

      There seem to be more English names for this leafy green than almost any other tropical vegetable:

      water convolvulus, water morning glory, water spinach and swamp cabbage being the most common. It usually thrives in marshy ground, although one variety is grown in normal seed beds like other vegetables. It is a member of the same family as the common morning glory, whose purple, pink or white flowers can be seen growing wild in much of Asia.

      Water convolvulus is very rich in iron and vitamin A, and lacks the bitterness of some other iron-rich greens. It is, in fact, one of the nicest leafy greens grown in the tropics. The tender shoots are eaten raw in Thailand, although in most other areas of Southeast Asia, the shoots and leaves are stir fried or braised. The Filipinos make a type of pickle from the hollow stems.

      At least two varieties of water convolvulus are cultivated, the one with a slender, blade-like leaf generally being regarded as superior in flavour.

      Botanical Family:

      Cruciferae

      Thai name:

      Phak kwaang tung

      Malay name:

      Sawi

      Indonesian name:

      Sawi

      Filipino name:

      Petsay

      Flowering Cabbage

      Brassica chinensis var. parachinensis

      This is a variety of the popular white cabbage or bok choy. As the English name hints, this particular Chinese cabb age has yellow-flowered shoots when mature, although it is usually sold before these are evident. The leaves are less tightly packed than with many other varieties of cabbage. Both the leaves and stems are eaten, while the flowering tips are also edible.

      Many Asians regard the flowering cabbage as the best of all Asian varieties, and it is very popular with Chinese cooks (the Cantonese name is choy sam). Flowering cabbage is often cut in 5-8 em (2-3 inch) lengths and added to soup and noodle dishes. In such cases, the cabbage is often briefly blanched before being added, although it can also be stir fried or braised without this step.

      Take care not to overcook flowering cabbage, as its crisp texture and bright green colour are part of its appeal. Stir frying is recommended as this method tends to conserve the vitamins and minerals.

      Celery Cabbage

      Brassica pekinensis var. cylindrica

      Botanical Family:

      Cruciferae

      Thai name:

      Phak kaet khaao-plee

      Malay name:

      Kubis cina

      Indonesian name:

      Sawi putih

      Filipino name:

      Petsay tsina

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