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Plecing kangkung
Water spinach with tomato sambal
Plecing kangkung (Lombok water spinach): blanched greens under a raw tomato and chilli sambal with peanuts
Plecing kangkung is Lombok's signature vegetable dish, eaten in Mataram and around the island at lunch with rice and grilled food, and sold in Bali night markets too. Bright water spinach is blanched just until tender, then piled with bean sprouts and a raw sambal of tomato, chilli, lime and salt, and finished with crunchy fried peanuts. On Lombok the sambal usually contains terasi (shrimp paste); this vegetarian version leaves it out and uses a squeeze of lime leaf and a pinch more salt. A portion gives about 6 g of protein from the peanuts and sprouts, so it is a fresh side rather than a main. The most common mistake is overcooking the kangkung: it should stay vivid green with crunchy stems, so blanch for under a minute. Chef's tip: shock the greens in iced water straight after blanching, then squeeze lightly; the sambal clings better to dry leaves.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 14 oz water spinach (kangkung)cut into 10 cm lengths; or tender spinach
- 3 ½ oz bean sprouts
- 1 ⅜ oz roasted peanutsroughly chopped
- 1 tbsp saltfor the blanching water
For the raw sambal
- 2 bird's-eye chilliesor to taste
- 1 tomatolarge, chopped
- 1 makrut lime leafcentral rib removed, very finely shredded
- ½ tsp salt
- 1 tsp palm sugargrated
- 1 limejuiced
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Method
0/5 doneStep 1: Bring a large pan of water to the boil with 1 tbsp salt. Prepare a bowl of iced water.
Step 2: Drop in 14 oz water spinach (kangkung) and cook for 40–60 seconds, until the leaves wilt and turn bright green but the stems still snap. Lift into the iced water.
1 minStep 3: Blanch 3 ½ oz bean sprouts in the same water for 20 seconds, then cool them too. Drain everything and squeeze the greens gently to remove excess water.
Step 4: Pound 3 red chillies, 2 bird's-eye chillies, 1 makrut lime leaf, ½ tsp salt and 1 tsp palm sugar to a coarse paste, then add 1 tomato and crush lightly so it stays juicy and chunky. Stir in 1 lime.
Step 5: Pile the greens and sprouts on a plate, spoon the sambal over and scatter 1 ⅜ oz roasted peanuts on top. Serve straight away.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 6 g
- Carbs
- 9 g
- Fat
- 6 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does plecing kangkung take?
- About 20 minutes in total: 15 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of tomato?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of palm sugar?
- Caster sugar, same amount.
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