PLECING KANGKUNG (Water spinach with Sambal)
PLECING KANGKUNG (Water spinach with Sambal)

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, plecing kangkung (water spinach with sambal). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

PLECING KANGKUNG (Water spinach with Sambal) is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. PLECING KANGKUNG (Water spinach with Sambal) is something which I have loved my entire life. They’re fine and they look fantastic.

Place the simmered water spinach on a plate, then top it with the sambal. Lastly, add lime juice on top to elevate the flavor. This spicy water spinach salad or what they call plecing kangkung in Lombok is loaded with flavor.

To get started with this particular recipe, we must prepare a few ingredients. 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):
  1. Get 1 bounch of kangkung (water spinach) about 200grams
  2. Prepare 1 tomatoe
  3. Make ready 1 teaspoon shrimp paste (terasi/belacan)
  4. Take 1 large shallot
  5. Get 11 bird's eye chilli (deepen on your spicy level)
  6. Take 1 teaspoon sugar
  7. Make ready 1 teaspoon salt
  8. Take 1 fresh lime
  9. Take Water for boiling
  10. Take 1 tablespoon cooking oil

Plecing Kangkung, Mie Kangkung Jakarta (Chicken Noodles with Water Spinach), Cah. Kangkong or water spinach is one of the very familiar green leafy vegetables used in the South and South-East Asian cuisine. Its gently sweet, mucilaginous, succulent leaves and stems are very much sought-after in the salads, braised and stir-fries. Botanically this fast-growing leafy vegetable belongs.

Instructions to make PLECING KANGKUNG (Water spinach with Sambal):
  1. Bring water to boil, add 2 tsp of salt. Boil kangkung for 3 - 4 minutes. Strain the water and set aside.
  2. 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.

Kangkung is Ipomoea aquatica, a semiaquatic plant that grows in swamps. Heat some oil in a wok, sauté the garlic and onion until the onion slices are translucent and fragrant. Plecing kangkung is a spicy water spinach dish made from Lombok island, Indonesia. Plecing kangkung made from blanched kangkung leaf (Ipomoea aquatica) served cold with plecing sambal, made from ground red chili pepper, shallots, garlic, burned bird's eye chili, candlenut, kaffir lime. Water Spinach or Water Morning Glory is a semiaquatic, tropical plant that flourishes in water and moist soil.

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