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Ingredients
- Serves 2-4 people
500 g water spinach
100 g bean sprout
30 g peanuts, toasted
2 limes, juiced
100 g old coconut, grated and toasted
For the sambal:
30 g shallots
14 g garlic
20 g curly red chili
15 g cayenne pepper
180 g red tomatoes
15 g brown sugar
5 g sugar
6 g shrimp paste
7 g salt
18 g sugar
Optional:
steamed white rice
Plecing Kangkung
Lombok is famous for their fiery, delicious cuisine, and Plecing Kangkung is one of the iconic dishes that you should definitely try. Fresh and spicy at every bite, this Indonesian dish is made from blanched water spinach, and topped with grated coconut and a mouthwatering spice paste made of chili, tomato, shallots, garlic and shrimp paste. For an extra crunch, sprinkle some peanuts over your vegetables. If you're seeking a vegan-friendly option, this recipe works just fine if you skip the shrimp paste. Best served with warm rice and Ayam Taliwang or grilled chicken, another Lombok specialty.
- Easy
- 60 min
- 30 min
- 10 min
- 2 steps
- 15 Ingredients
- Easy
- 2 steps
- 15 Ingredients
- 60 min
- 30 min
- 10 min
Directions
-
Prepare the Sambal
In a pan on medium heat, toast the shallots, garlic and shrimp paste until fragrant and the color has darkened, then remove from heat.
In a mortar and pestle, mash all the toasted ingredients together with salt and sugar until you get a smooth paste.
Add the chilies and the brown sugar and mash until smooth, remove 1 tbsp of the paste and set aside to use with the grated coconut.
Roughly chop the tomatoes and then mash them with the mortar and pestle. add the lime juice and mix well to combine.
To the grated coconut add the tbsp of blended chili paste that has been set aside. Mix well to combine.
-
Prepare the vegetables
Wash the water spinach and bean sprouts thoroughly
Blanch the vegetables in boiling water for about 30s to 1 min.
Remove and rinse with cold water to stop the cooking process and set aside.
For this dish the vegetables should remain crunchy when eaten, do not overcook the vegetables.
Plate and Serve!
Place the water spinach on your serving plate.
Scoop the grated coconut over the water spinach.
Add bean sprouts over the grated coconut.
Pour the sambal on top, and sprinkle with roasted peanuts.
Optional: Serve with steamed white rice.
This dish is also great when served with grilled fish or grilled chicken.
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Ingredients
- Serves 2-4 people
-
500 g water spinach
-
100 g bean sprout
-
30 g peanuts, toasted
-
2 limes, juiced
-
100 g old coconut, grated and toasted
-
For the sambal:
30 g shallots
-
14 g garlic
-
20 g curly red chili
-
15 g cayenne pepper
-
180 g red tomatoes
-
15 g brown sugar
-
5 g sugar
-
6 g shrimp paste
-
7 g salt
-
18 g sugar
-
Optional:
steamed white rice
Nutrition
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