Plecing Kangkung

Nutrition · per serving

Steps

1. 1

   Bring the water to a boil in a medium pot and add the salt. While it heats, rinse the water spinach well and cut any extra-long stems into bite-size lengths so it cooks evenly.

   1.5 litres water1/2 tsp salt250 g water spinach, tough stems trimmed
2. 2

   Blanch the water spinach in the boiling water for 45-60 seconds until just wilted but still bright green and crisp-tender. Drain immediately; if convenient, briefly rinse under cool water to stop the cooking, then squeeze very lightly to remove excess water and arrange on a serving plate.

   250 g water spinach, tough stems trimmed
3. 3

   In a small dry pan over medium-low heat, toast the shrimp paste for 30-60 seconds until fragrant and slightly darker. This removes raw harshness and deepens the flavor.

   10 g shrimp paste
4. 4

   Using a mortar and pestle, pound the garlic, bird's eye chilies, large red chili, and salt to a coarse paste. Add the toasted shrimp paste and tomato, then crush again until juicy but still textured rather than completely smooth. Mix in the roasted peanuts and lime juice.

   2 garlic cloves4 red bird's eye chilies1 large red chili, sliced1/4 tsp salt10 g shrimp paste120 g tomato, roughly chopped20 g roasted peanuts, roughly crushed1 tbsp lime juice
5. 5

   Spoon the sambal plecing over the blanched water spinach. Finish with fried shallots and serve immediately with lime wedges on the side. Toss lightly at the table so the greens stay springy and the dressing remains vivid.

   250 g water spinach, tough stems trimmed1 tbsp fried shallots2 lime wedges

Origin & History

Plecing kangkung is a well-known vegetable dish from Lombok in West Nusa Tenggara, Indonesia, where it is commonly served with fiery sambal and grilled dishes. The defining dressing is a fresh, punchy sambal often built on tomato, chili, and shrimp paste, reflecting the bold flavors of the region.