📝 About This Recipe
Hailing from the island of Lombok, Plecing Kangkung is a vibrant Indonesian salad that perfectly balances heat, acidity, and umami. This dish features water spinach blanched to a crisp-tender perfection, topped with a signature 'Sambal Plecing' made from shrimp paste, bird's eye chilies, and fresh lime. It is an essential side dish that awakens the palate and showcases the bold, aromatic profile of West Nusa Tenggara cuisine.
🥗 Ingredients
Main Vegetables
- 500 grams Kangkung (Water Spinach) (tough lower stems removed, split lengthwise)
- 100 grams Bean Sprouts (roots trimmed and blanched)
- 2 liters Water (for boiling)
- 1 tablespoon Salt (to season the boiling water)
Sambal Plecing (The Dressing)
- 5-7 pieces Curly Red Chilies (seeds removed for less heat)
- 3-5 pieces Bird's Eye Chilies (adjust according to spice tolerance)
- 4 bulbs Shallots (peeled)
- 2 cloves Garlic (peeled)
- 1 large Roma Tomato (roughly chopped)
- 1 teaspoon Terasi (Shrimp Paste) (toasted until fragrant)
- 1 teaspoon Palm Sugar (finely shaved)
- 1/2 teaspoon Salt (to taste)
- 2 pieces Jeruk Limau (Key Lime) (juiced, keep the skins for garnish)
- 2 tablespoons Vegetable Oil (for sautéing the sambal)
Garnish and Crunch
- 50 grams Fried Peanuts (skin-on, deep fried until golden)
- 1 tablespoon Fried Shallots (for topping)
👨🍳 Instructions
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1
Prepare the kangkung by picking the leaves and tender stems. Slice the thicker stems vertically down the middle to ensure they cook evenly and absorb the sauce better.
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2
Bring a large pot of water to a rolling boil and add one tablespoon of salt. The salt helps retain the vibrant green color of the vegetables.
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3
Blanch the kangkung in the boiling water for only 1-2 minutes. You want it to be cooked but still retain a distinct 'snap' or crunch.
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4
Immediately remove the kangkung and plunge it into a bowl of ice water to stop the cooking process. Drain thoroughly and set aside.
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5
Briefly blanch the bean sprouts in the same boiling water for 30 seconds, then drain and set aside with the kangkung.
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6
For the sambal, use a mortar and pestle (or blender) to grind the red chilies, bird's eye chilies, shallots, garlic, and toasted terasi into a coarse paste.
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7
Add the chopped tomato to the paste and continue grinding until the tomato is integrated but the sauce still has some texture.
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8
Heat 2 tablespoons of oil in a small wok or pan. Sauté the sambal paste over medium heat for 3-5 minutes until the raw smell disappears and the oil starts to separate.
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9
Season the sambal with palm sugar and salt. Stir well, then remove from heat and let it cool slightly.
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10
Squeeze the juice of the jeruk limau into the sambal. This adds the characteristic citrusy zing that defines Plecing Kangkung.
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11
Arrange the blanched kangkung and bean sprouts on a serving platter, mounding them slightly in the center.
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12
Generously spoon the sambal over the top of the vegetables. Do not mix it yet; the presentation is key!
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13
Scatter the fried peanuts and crispy shallots over the dish for a necessary contrast in texture.
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14
Serve immediately while the vegetables are cool/room temperature and the sambal is fresh.
💡 Chef's Tips
Always split the kangkung stems lengthwise; this is the traditional Lombok way and it allows the sambal to coat every crevice. Don't overcook the greens—the difference between a great Plecing and a mediocre one is the crunch of the kangkung. Toast your shrimp paste (terasi) until it is dry and crumbly to unlock its deep, savory aroma. If you cannot find jeruk limau, a mix of lime juice and a tiny drop of orange blossom water can mimic the floral notes. For the best flavor, use a stone mortar and pestle (ulekan) instead of a food processor to keep the oils of the chilies intact.
🍽️ Serving Suggestions
Serve alongside Ayam Taliwang (Grilled Spicy Chicken) for the ultimate Lombok feast. Pair with steaming hot jasmine rice to help balance the intense heat of the sambal. Add a side of 'Beberuk Terung' (raw eggplant salad) for more vegetable variety. A cold glass of Es Teh Manis (Indonesian sweet iced tea) is the perfect fire extinguisher for this spicy dish. Accompany with krupuk (prawn crackers) for extra crunch.