Dish

Plecing kangkung

Water Spinach Salad

Plecing kangkung is made by blanching water spinach and then serving it with a spicy sambal sauce made from chili peppers, garlic, shallots, and shrimp paste. The dish is typically served cold and is a refreshing and spicy way to enjoy vegetables. It is often served with rice or other Indonesian dishes.

Asian cuisine› Indonesian cuisine

Vegetable Dish

Origins and history

Plecing kangkung is a traditional Indonesian dish that has been enjoyed for generations. It is believed to have originated in the island of Lombok, where it is a popular dish among the Sasak people. Today, it is enjoyed throughout Indonesia and beyond.

Dietary considerations

This dish is vegetarian and can easily be made vegan by omitting the shrimp paste that is often used in the sambal sauce. It is also gluten-free and low-carb, making it a great option for those with dietary restrictions.

Variations

There are many variations of plecing kangkung, with some recipes calling for the addition of tomatoes or cucumber to the dish. Some recipes also call for the sambal sauce to be made with different types of chili peppers.

Presentation and garnishing

To serve, arrange the blanched water spinach on a plate and spoon the sambal sauce over the top. Garnish with a sprinkle of fried shallots and a wedge of lime for added flavor.

Tips & Tricks

To make the sambal sauce less spicy, you can remove the seeds from the chili peppers before blending them. You can also add a pinch of sugar to the sauce to balance out the heat.

Side-dishes

Plecing kangkung is often served as a side dish to Indonesian dishes like nasi goreng or satay. It pairs well with a variety of Indonesian drinks, such as es teh (sweet iced tea) or es kelapa muda (young coconut juice).