Plecing Kangkung

Plecing kangkung is a spicy water spinach dish made from Lombok island, Indonesia. 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 and urap's grated spicy coconut dressing. Outside of Lombok, plecing kangkung is also commonly served in neighboring island Bali.

Ingredients

• 1 lb of water spinach (cleaned and discard any tough stems)

Dressing

• 1 large tomato
• 6 red chilis
• ½ tsp shrimp paste / belacan
• ½ tsp salt
• 1 tsp lime juice
• 1 Tbsp of water

Toppings

• 1 cup of freshly grated coconut (steamed)
• 1 cloves garlic (grated)
• 1 kaffir lime leaf (cut into thin strips)
• 1 tsp of gula jawa/ Indonesian palm sugar (you can substitute with brown sugar)

How To Make

1. Prepare a steamer by bringing it to a boil. Steam the water spinach or greens of your choice for about 5 minutes. When cool enough to handle, squeeze out as much water as you can. Set aside while you prepare the toppings and dressing
2. Place the tomato over a grill or broiler and blacken it until it has nice char on the skin. Place the charred tomato in a bowl and cover with plastic wrap for about 5 minutes or so. You should be able to easily peel of the skin. Place the tomato, chili, shrimp paste, salt, water, and lime juice on a mortar and grind. Alternatively, you can always use food processor and process into a paste. Set aside
3. In another mixing bowl, mix the grated coconut, garlic, kaffir lime leaf, and gula jawa together
4. When ready to serve, pour the sauce over the water spinach and toss to make sure the sauce coat the vegetable and top with the coconut mixture. Don’t do this ahead of time, only dress the salad when ready to serve
5. Serve with hot white rice and Grilled Chicken or Chicken Taliwang

Categories: Side Dish