Spicy Water Spinach Salad
Description
Plecing Kangkung is a vibrant and spicy Indonesian vegetable dish originating from Lombok. It features blanched water spinach (kangkung) served cold or at room temperature, topped with a fiery sambal made from red chilies, garlic, tomatoes, and a touch of lime. Often paired with rice and grilled dishes, this bold-flavored salad offers a perfect balance of heat, tanginess, and freshness. It’s simple, healthy, and deeply rooted in local tradition.
Ingredient
Instructions
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Prepare the vegetables
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Wash the water spinach (kangkung) and bean sprouts thoroughly.
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Trim and cut the kangkung if needed.
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Blanch the vegetables
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Bring a pot of water to a boil.
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Blanch the kangkung for about 1–2 minutes until wilted but still bright green.
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Blanch the bean sprouts for about 30–60 seconds.
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Immediately transfer both to ice water or rinse with cold water to stop cooking. Drain well.
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Make the spice paste
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Using a mortar and pestle or blender, grind the red chili, curly chili, bird’s eye chili, shallots, candlenuts, and roasted shrimp paste until smooth.
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Add salt, sugar, and stock powder to taste.
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Cook the sambal
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Heat a little cooking oil in a pan.
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Sauté the spice paste over medium heat for 2–3 minutes until fragrant (this step is optional—some versions use raw sambal for a fresher taste).
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Assemble the dish
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Place the blanched kangkung and bean sprouts on a serving plate.
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Top with the sambal mixture generously.
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Optionally drizzle with a little hot oil for added aroma.
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Serve
- Serve at room temperature as a side dish with rice and grilled or fried protein (such as ayam bakar or ikan bakar).
