Kangkung or water spinach is an aquatic vegetable abundant in South-East Asia. This is the most common daily dish in Indonesia. It available almost in all eatery place in Jakarta, from warung to restaurant. The price is cheap and easy to get that makes kangkung become a favorite vegetables among Indonesian people.
Plecing kangkung is a staple dish from Lombok island, boiled water spinach served with raw sambal. The characteristic from placing kangkung is a spicy sambal with a hint of sourness from lime. The water spinach from Lombok island slightly different with a Javanese kangkung, it has a larger size and it give more crunchy texture. I can only get the smaller kangkung, so I blanch it quickly only 1 minute and plunge it in ice water to maintain the crunchiness and the color.
- 1 bunch of kangkung, trimmed and washed
- 1 limo lime
- 2 kaffir lime leaves
- 2 tablespoon coconut oil or vegetable oil
- 2 red chillies
- 2 bird eye chillies
- 2 shallots
- 3 cloves garlic
- 1 tomato
- 1/2 teaspoon shrimp paste
- salt and palm sugar to taste
- Cook the water spinach in a boiling water for about 1-3 minutes until just cooked, then plunge it into ice water. Drain and set aside
- For sambal: Using mortar and pestle pound together shallots, garlic, shrimp paste and all the chillies until the ingredients form a paste. Add sliced tomato and pound again until you got smooth paste. Heat oil in a wok or pan, add spices paste and gently cook for about 5 minutes until fragrant and the liquid evaporates. Season with salt and sugar, add sliced kaffir lime leaves and mix to combine.
- Put Kangkung in a plate pour the sambal and mix to combine.