Entree: Indonesia – Lombok – Plecing Kangkung (Blanched or lightly sautéed water spinach tossed in a fiery Lombok-style chili-peanut sambal)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 5 min

Total 30 min

Ingredients

- 1 lb (454 g) water spinach (kangkung), trimmed and coarsely chopped
- 3 tbsp (45 ml) vegetable oil or neutral oil
- 6 shallots, peeled and roughly chopped (about 3 oz / 85 g)
- 4 cloves garlic, peeled (about 12 g)
- 6 large red chilies, seeded or not to taste (about 4 oz / 115 g)
- 3–4 bird’s eye chilies (optional for extra heat) (about 0.5 oz / 15 g)
- 1/4 cup (35 g) roasted peanuts, skins removed
- 1 tbsp (15 g) terasi (shrimp paste), lightly toasted
- 1 tbsp (12 g) palm sugar or packed brown sugar
- 1 tsp (5 g) kosher salt, or to taste
- 1 tbsp (15 ml) tamarind paste diluted in 1 tbsp (15 ml) water
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) oil reserved for finishing (optional)
- 2 tbsp (20 g) crispy fried shallots for garnish (optional)

Instructions

1. Make the sambal plecing: in a mortar and pestle or small food processor, pound or pulse the shallots, garlic, red chilies, bird’s eye chilies (if using), roasted peanuts, toasted terasi, palm sugar, salt, and tamarind mixture until a coarse, cohesive paste forms. Stir in the lime juice and 2 tbsp (30 ml) oil to loosen; adjust salt and sugar to taste.
2. Cook the kangkung: bring a large pot of salted water to a boil, briefly blanch the water spinach for 20–30 seconds until bright green and just tender, then drain and squeeze out excess water. Alternatively, heat 3 tbsp (45 ml) oil in a wok and quickly stir-fry the kangkung for 1–2 minutes until wilted.
3. Toss and serve: transfer the drained kangkung to a serving bowl, spoon the sambal plecing over it and toss until evenly coated. Garnish with crispy fried shallots if using and serve immediately with steamed rice or as part of a Lombok meal.