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Plecing Kangkung

Blanched water spinach served cold with a fiery chili tomato sambal and finished with crunchy roasted peanuts.

25 minEasyServes 4110 cal/serving

IndonesianSideStovetopPescatarianLow CarbHalal-friendlyGluten-FreeDairy-FreeSoy-FreeEgg-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1 lb water spinach, trimmed
  • 6 red bird eye chilies, chopped
  • 1 roma tomato, chopped
  • 1 tsp shrimp paste, toasted
  • 1 tbsp lime juice
  • 1 tsp palm sugar, grated
  • 1/2 tsp salt
  • 2 tbsp roasted peanuts, crushed

Instructions

  1. 1

    Bring a large pot of salted water to a boil over high heat.

  2. 2

    Blanch 1 lb trimmed water spinach for 1 to 2 minutes until tender crisp, then drain and plunge into ice water.

  3. 3

    Pound 6 chopped red bird eye chilies, 1 chopped roma tomato, 1 tsp toasted shrimp paste, 1 tsp grated palm sugar, and 1/2 tsp salt into a coarse paste using a mortar or food processor.

  4. 4

    Stir 1 tbsp lime juice into the chili paste to finish the sambal plecing.

  5. 5

    Spoon the sambal over drained water spinach and garnish with 2 tbsp crushed roasted peanuts.

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Questions

What is Plecing Kangkung?

Blanched water spinach served cold with a fiery chili tomato sambal and finished with crunchy roasted peanuts. This reference files it under Indonesian side: made on the stovetop, rated easy and about 25 minutes start to finish.

Why blanch first in Plecing Kangkung?

Step 2 reads: "Blanch 1 lb trimmed water spinach for 1 to 2 minutes until tender crisp, then drain and plunge into ice water." The quick boil in step 2 sets the color and takes off the raw edge. If the step follows it with cold water, that is to stop the cooking at once so the vegetables stay bright and crisp.

What equipment do I need for Plecing Kangkung?

Beyond a knife and a board, the method uses a food processor (step 3) and a mortar and pestle (step 3). If you do not have one, a sharp knife and patience, or a blender in short pulses, stands in for the food processor.

Is there a substitute for shrimp paste in Plecing Kangkung?

The entry for Plecing Kangkung calls for 1 tsp shrimp paste, toasted. In its place: Fish sauce, or a mashed anchovy fillet, at about the same volume. For vegetarian cooking, use a dark miso.

Does Plecing Kangkung contain peanuts?

Yes: 2 tbsp roasted peanuts, crushed. The full allergen list for this entry is peanuts and shellfish. Where the peanuts are a garnish, toasted sunflower or pumpkin seeds give the same crunch. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Plecing Kangkung keep?

Refrigerate what is left of Plecing Kangkung within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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