Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, plecing kangkung (water spinach with sambal). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

This spicy water spinach salad or what they call plecing kangkung in Lombok is loaded with flavor. The water spinach is blanched and then dress with the spicy sambal that is packed with umami and aromatic herbs and coconut flavor. I love the spiciness and sourness. Heat some oil in a wok, sauté the garlic and onion until the onion slices are translucent and fragrant.

PLECING KANGKUNG (Water spinach with Sambal) is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. PLECING KANGKUNG (Water spinach with Sambal) is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have plecing kangkung (water spinach with sambal) using 10 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make PLECING KANGKUNG (Water spinach with Sambal):

1. Make ready 1 bounch of kangkung (water spinach) about 200grams
2. Make ready 1 tomatoe
3. Take 1 teaspoon shrimp paste (terasi/belacan)
4. Make ready 1 large shallot
5. Get 11 bird's eye chilli (deepen on your spicy level)
6. Make ready 1 teaspoon sugar
7. Get 1 teaspoon salt
8. Make ready 1 fresh lime
9. Prepare Water for boiling
10. Make ready 1 tablespoon cooking oil

Both of these dishes are from Lombok island. Stir-fry Water Spinach With Sambal Sambal Kangkong is one of the oldest recipes in my recipe book. Mix the cooked spinach, lime leaves, fried shallots and kecap manis with the sambal either in the hot wok or in a separate bowl, as is the tradition. "Plecing" actually means to mix by hand. Taste for a good balance of flavours.

Instructions to make PLECING KANGKUNG (Water spinach with Sambal):

1. Bring water to boil, add 2 tsp of salt. Boil kangkung for 3 - 4 minutes. Strain the water and set aside.
2. In a mortar blend together tomato, chilies, garlic, shalot, terasi with some water. (if you make a lots just use blender or food processor, easy way). Add salt and sugar. - Pour the cooked sambal on top of kangkung. - Add freshly squeezed lime juice before serving.

Mix the cooked spinach, lime leaves, fried shallots and kecap manis with the sambal either in the hot wok or in a separate bowl, as is the tradition. "Plecing" actually means to mix by hand. Taste for a good balance of flavours. Top with more fried shallots and serve with wedges of lime. Heat oil in a wok on medium-high fire. Add in garlic and onion, and stir-fry over medium heat until fragrant, about half a minute.

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