#water morning glory (which is a common one i see used a lot to upscale the stuff)
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#food#filipino#i mean#we've been doing this for about as long as the concept of adobo has existed#but hey#i guess ypipo need the introduction#try it with kangkong#super tasty#plus the kangkong remains crunchy even after it's been cooked#so it's not like the texture will suffer#scientific name: ipomoea aquatica#but it's got a lot of english names#water spinach#river spinach#swamp cabbage (which i personally like)#water morning glory (which is a common one i see used a lot to upscale the stuff)#water convolvulus
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