Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, plecing kangkung (water spinach with sambal). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
This spicy water spinach salad or what they call plecing kangkung in Lombok is loaded with flavor. The water spinach is blanched and then dress with the spicy sambal that is packed with umami and aromatic herbs and coconut flavor. I love the spiciness and sourness. Plecing kangkung is an Indonesian spicy water spinach dish made from Lombok island.
PLECING KANGKUNG (Water spinach with Sambal) is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. PLECING KANGKUNG (Water spinach with Sambal) is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have plecing kangkung (water spinach with sambal) using 10 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make PLECING KANGKUNG (Water spinach with Sambal):
- Make ready 1 bounch of kangkung (water spinach) about 200grams
- Make ready 1 tomatoe
- Prepare 1 teaspoon shrimp paste (terasi/belacan)
- Get 1 large shallot
- Make ready 11 bird's eye chilli (deepen on your spicy level)
- Make ready 1 teaspoon sugar
- Prepare 1 teaspoon salt
- Get 1 fresh lime
- Take Water for boiling
- Make ready 1 tablespoon cooking oil
Taste for a good balance of flavours. Top with more fried shallots and serve with wedges of lime. 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 a.
Steps to make PLECING KANGKUNG (Water spinach with Sambal):
- Bring water to boil, add 2 tsp of salt. Boil kangkung for 3 - 4 minutes. Strain the water and set aside.
- 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.
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 a. Heat oil in a wok on medium-high fire. Add in garlic and onion, and stir-fry over medium heat until fragrant, about half a minute. Add in sambal belacan and sugar, and stir-fry for another minute.
So that’s going to wrap this up with this exceptional food plecing kangkung (water spinach with sambal) recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
