Lombok-style Plecing Water Spinach
- Cook time
- 10 min
- Servings
- 2 servings
Plecing Kangkung, a traditional dish from Lombok, is a simple yet flavorful dish with a spicy, fresh, and savory taste. Blanched water spinach is served with a flavorful plecing sambal made from chilies, tomatoes, shrimp paste, lime, and selected spices. The combination of spicy, tangy, and savory flavors makes this dish especially delicious when served with warm steamed rice.
Ingredients
- 1 bunch of water spinach
- 5 red chilies
- 5–10 bird’s eye chilies, according to taste
- 2 tomatoes
- 1 teaspoon shrimp paste
- 1 lime
- 1 clove of garlic
- Salt to taste
- Sugar to taste
- Water as needed
How to make it
- Boil the water spinach in boiling water until cooked but still crisp. Drain and set aside.
- Boil or grill the chilies and tomatoes until slightly softened.
- Grind the chilies, tomatoes, garlic, shrimp paste, salt, and sugar into a sambal with the desired texture.
- Add freshly squeezed lime juice and mix well.
- Arrange the water spinach on a serving plate, then pour the plecing sambal over it.
- Serve the Plecing Kangkung with warm steamed rice.
