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Ingredient
PLECING KANGKUNG (Water spinach with Sambal)
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Chef :
Kezia's Kitchen 👩🍳PLECING KANGKUNG (Water spinach with Sambal)
Plecing kangkung is an Indonesian spicy water spinach dish made from Lombok island. Plecing kangkung made from blanched kangkung leaf (Ipomoea aquatica) served cold with plecing sambal, made from ground red chilies, shallots, garlic, burned bird's eye chili, burned shrimp paste, a pinch of salt and sugar. As a side dish for Lombok Ayam taliwang dish, plecing kangkung usually also served with additional vegetables such as bean sprouts, string beans, fried peanuts. Outside Lombok, plecing kangkung is also commonly served in neighboring Bali island. I'm so lucky still can found this type of water spinach even though live in Australia.
Ingredient
1
tomatoe
1 teaspoon
shrimp paste (terasi/belacan)
1 teaspoon
sugar
1 teaspoon
salt
1 tablespoon
cooking oil
Cooking instructions
* Step 1
Bring water to boil, add 2 tsp of salt. Boil kangkung for 3 - 4 minutes. Strain the water and set aside.
* Step 2
In a mortar blend together tomato, chilies, garlic, shalot, terasi with some water. (if you make a lots just use blender or food processor, easy way). Add salt and sugar.
Pour the cooked sambal on top of kangkung.
Add freshly squeezed lime juice before serving.
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