Plecing Kangkung
In this recipe
About this recipe
Plecing Kangkung is blanched water spinach dressed with a fresh tomato-chili sambal from Lombok—often paired with Ayam Taliwang.
The greens should stay bright and slightly crisp. A quick blanch is enough.
Pound the sambal coarse so you get juicy tomato bits and real chili heat in every forkful.
Prep & cook time
- Prep10 minutes
- Cook10 minutes
- Total20 minutes
- Servings3 servings
- LevelEasy
Tools you need
- Pot
- Colander
- Mortar and pestle
- Serving plate
Ingredients
- 2 bunches water spinach (kangkung), cleaned
- 5–10 red chilies
- 1–2 tomatoes
- 1/2 teaspoon toasted shrimp paste
- 1/2 teaspoon salt
- 1 tablespoon lime juice
- Fried peanuts, optional
Directions
- Bring water to a boil. Blanch water spinach 30–60 seconds until wilted but bright. Drain well.
- Arrange the greens on a serving plate while still warm.
- Pound chilies, tomato, shrimp paste, and salt into a coarse sambal. Add lime juice.
- Taste and adjust salt or lime.
- Spoon the sambal over the kangkung.
- Scatter fried peanuts if using. Serve immediately.
Kitchen tips
- Shock greens in cold water if you want maximum color, then drain well.
- Seed some chilies for a milder family version.
- Serve beside grilled chicken or fried fish.
- Do not dress until the greens stop steaming heavily.
Serve with
- Ayam bakar taliwang
- Warm rice
- Fried peanuts
How to store
Best fresh. Undressed blanched greens keep half a day refrigerated; sambal keeps 1 day.
Common mistakes
- Boiling kangkung until soft and khaki-colored.
- Watery sambal with too much tomato and not enough salt.
- Dressing while greens are soaking wet.