indonesianwater spinachlowcarbspicybeginnerblanchedsambal

Plecing Kangkung

Name: Plecing Kangkung
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Yield: 2
Cuisine: Indonesian
Ingredients: 250 g water spinach, tough stems trimmed; 1.5 litres water; 1/2 tsp salt; 120 g tomato, roughly chopped; 4 red bird's eye chilies; 1 large red chili, sliced; 2 garlic cloves; 10 g shrimp paste; 20 g roasted peanuts, roughly crushed; 1 tbsp lime juice; 1/4 tsp salt; 1 tbsp fried shallots; 2 lime wedges

Plecing Kangkung is a bright, refreshing dish of barely blanched water spinach topped with a sharp, spicy sambal. The combination of juicy tomato, smoky shrimp paste, lime, and peanuts gives it heat, savoriness, crunch, and freshness in every bite.

15 min

2 servings

118 kcal

Indonesian

Ingredients

Kangkung

250 gwater spinach, tough stems trimmed
1.5 litreswater
1/2 tspsalt

Sambal Plecing

120 gtomato, roughly chopped
4red bird's eye chilies
1large red chili, sliced
2garlic cloves
10 gshrimp paste
20 groasted peanuts, roughly crushed
1 tbsplime juice
1/4 tspsalt

To Serve

1 tbspfried shallots
2lime wedges

Instructions

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.
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.
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.
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.
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.

Nutrition per serving

118 kcal

Calories

Protein

10g

Carbs

Fat

Fiber

Notes

•For a beginner-friendly version, reduce the bird's eye chilies to 2 for moderate heat.
•If you do not have a mortar and pestle, pulse the sambal briefly in a small food processor; keep it coarse, not pureed.
•Serve alongside grilled fish, ayam taliwang, or tofu and tempeh for a fuller meal.
•Use very fresh water spinach; older stems can become fibrous and less pleasant after blanching.

Background

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.

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