Plecing kangkung is a spicy water spinach dish made from Lombok island, Indonesia. In Lombok Island, even in big restaurant or 5 stars hotels serve this meal as their menu. Plecing is a simple food with unique taste.
It isn't really challenging to make it since we currently have the cornerstones, which is unique Kangkung from Lombok. Lombok is among the lovely islands of Indonesia in case you have actually never ever come across it. Water spinach or referred to as kangkung you can discover at Asian supermarket for sure. Utilize other leafy veggies like routine spinach and kale if you have to replace.
This spicy water spinach salad or exactly what they call plecing kangkung in Lombok is packed with taste.
The water spinach is steamed and afterwards gown with the spicy sauce and topped with some grated coconut. As a side meal for Lombok Ayam taliwang meal, plecing kangkung generally likewise served with extra veggies such as bean sprouts, string beans, fried peanuts and urap's grated spicy coconut dressing. Beyond Lombok, plecing kangkung is likewise frequently served in surrounding island Bali.
Ingredients:
� 1 lb of water spinach (cleaned and discard any tough stems)
� � tsp salt
� 1 tsp lime juice
� 1 Tbsp of water
� 1 large tomato
� 6 red chilis
� � tsp shrimp paste / belacan
Toppings:
� 1 cup of freshly grated coconut (steamed)
� 1 kaffir lime leaf (cut into thin strips)
� 1 tsp of gula jawa/ Indonesian palm sugar (you can substitute with brown sugar)
� 1 cloves garlic (grated)
Directions:
1. Prepare a steamer by bringing it to a boil.
2. Steam the water spinach or green of your option for about 5 minutes (if you utilize kale, it may take a bit longer, however you do not wish to overcook it up until it loses its vibrant bright green).
3. When cool enough to handle, press out as much water as you can.
4. Reserve while you prepare the garnishes and dressing
5. Place the tomato over a grill or broiler and blacken it till it has great char on the skin. Location the charred tomato in a bowl and cover with cling wrap for about 5 minutes approximately.
6. You must have the ability to quickly peel of the skin.
7. Place the tomato, chili, shrimp paste, lime, salt, and water juice on a mortar and grind. You can constantly utilize food processor and procedure into a paste.
8. Reserve
9. In another blending bowl, blend the grated coconut, garlic, kaffir lime leaf, and gula jawa together
10. When prepared to serve, pour the sauce over the water spinach and toss to see to it the sauce coat the veggie and top with the coconut mix.
11. Do not do this ahead of time, just dress the salad when prepared to serve
This spicy water spinach salad or exactly what they call plecing kangkung in Lombok is packed with taste.
The water spinach is steamed and afterwards gown with the spicy sauce and topped with some grated coconut. As a side meal for Lombok Ayam taliwang meal, plecing kangkung generally likewise served with extra veggies such as bean sprouts, string beans, fried peanuts and urap's grated spicy coconut dressing. Beyond Lombok, plecing kangkung is likewise frequently served in surrounding island Bali.
Ingredients:
� 1 lb of water spinach (cleaned and discard any tough stems)
� � tsp salt
� 1 tsp lime juice
� 1 Tbsp of water
� 1 large tomato
� 6 red chilis
� � tsp shrimp paste / belacan
Toppings:
� 1 cup of freshly grated coconut (steamed)
� 1 kaffir lime leaf (cut into thin strips)
� 1 tsp of gula jawa/ Indonesian palm sugar (you can substitute with brown sugar)
� 1 cloves garlic (grated)
1. Prepare a steamer by bringing it to a boil.
2. Steam the water spinach or green of your option for about 5 minutes (if you utilize kale, it may take a bit longer, however you do not wish to overcook it up until it loses its vibrant bright green).
3. When cool enough to handle, press out as much water as you can.
4. Reserve while you prepare the garnishes and dressing
5. Place the tomato over a grill or broiler and blacken it till it has great char on the skin. Location the charred tomato in a bowl and cover with cling wrap for about 5 minutes approximately.
6. You must have the ability to quickly peel of the skin.
7. Place the tomato, chili, shrimp paste, lime, salt, and water juice on a mortar and grind. You can constantly utilize food processor and procedure into a paste.
8. Reserve
9. In another blending bowl, blend the grated coconut, garlic, kaffir lime leaf, and gula jawa together
10. When prepared to serve, pour the sauce over the water spinach and toss to see to it the sauce coat the veggie and top with the coconut mix.
11. Do not do this ahead of time, just dress the salad when prepared to serve
