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.
Wash the water spinach (kangkung) and bean sprouts thoroughly.
Trim and cut the kangkung if needed.
Bring a pot of water to a boil.
Blanch the kangkung for about 1–2 minutes until wilted but still bright green.
Blanch the bean sprouts for about 30–60 seconds.
Immediately transfer both to ice water or rinse with cold water to stop cooking. Drain well.
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.
Add salt, sugar, and stock powder to taste.
Heat a little cooking oil in a pan.
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).
Place the blanched kangkung and bean sprouts on a serving plate.
Top with the sambal mixture generously.
Optionally drizzle with a little hot oil for added aroma.