Plecing kangkong is a dish made from blanched kangkong topped with chili sambal. It is very simple, tasty, and fresh. Plecing kangkong can be found in Lombok next to Chicken Taliwang, or in Bali next to chicken/duck Betutu. The difference between the two is in the sambal. In Lombok version, they add kencur (a cousin to ginger, have distinct aroma and taste) and use bean sprout along with kangkong.
This recipe is for Balinese version. I only use kangkong as the main star and didn’t use kencur.
I have post kangkong recipe before. But the taste of kangkong stir fry and plecing kangkong is different. While my stir fry recipe is mild in taste, plecing kangkong can make you sweat. It is spicy and a bit tangy. I have to admit, I like it very much, Plecing Kangkong will be in my menu rotation.
Kangkong is very common in Indonesia, it’s easy to get, cheap, and delicious. Kangkong contains iron, phosphor, anti-inflamation compound, and sitosterol. If you have insomnia, you might want to try to eat kangkong for lunch and dinner. Now, this is not a scientific fact, but it’s some kind of common knowledge here. I feel it too: too much kangkong makes me sleepy. I don’t know how… whether its something in kangkong, or it’s just suggestion.
Now, to make this special yet super simple dish, first I boiled enough water to submerge my kangkong. I put the kangkong without chopping it first, I just threw away the root part. It disn’t take long until my kangkong is cooked, 3 to 4 minutes. I strained the kangkong and then cut them into desirable size.
Next, I made the sambal plecing. I used my blender to blend shallot, garlic, chili pepper, cayenne pepper (skip this if you don’t want spicy dish), tomato, and toasted terasi (shrimp paste). In frying pan, I added some cooking oil and stirred in the blended sambal to reduce the water and make the taste better. Raw taste of garlic and shallot is very sharp and not for everyone. I add salt and sugar.
About 4 minutes later, my sambal plecing was ready. I put them on top on the kangkong and did not mix it, so my husband could avoid excess of sambal. The finishing touch was lime juice, squeezed all over the kangkong.
What a simple recipe.
Usually, I cooked food for lunch as well as dinner. I am too lazy to make different dish every time we eat. I learnt that Plecing kangkong best served fresh. Leaving it too long makes the sour taste of lime juice no longer fresh. It tasted like the dish was halfway to turn bad. What I did the second time I made plecing kangkong, was to separate the kangkong, sambal, and the lime until dinner time and assembled them just before.
You don’t have to eat plecing kangkong with chicken betutu or chicken taliwang. I eat plecing kangkong with rice and fish, or with omelette, or fried tofu. Feel free to mix and match your menu.
I hope that you find this recipe useful and try for yourself to have a bit of Indonesian taste in your home.
- 1 bunch of kangkong (about 200 gr)
- 1 tomato
- 1 tsp terasi (toasted)
- 3 chili pepper
- 5 cayenne pepper
- 3 cloves garlic
- 2 shallot
- 2 tsp + 1 tsp salt
- 1 tsp sugar
- 1 fresh lime
- water for boiling
- 1 tbsp cooking oil
- Bring water to boil, add 2 tsp of salt. Boil kangkong for 3 - 4 minutes. Strain the water and put the kangkong on plate.
- In a blender or food processor, blend together tomato, chili pepper, cayenne, garlic, shalot, terasi with some water.
- In a frying pan, heat up cooking oil and stir in the blended ingredients. Add salt and sugar and cook for about 4 minutes or until the water reduced.
- Pour the cooked sambal on top of kangkong.
- Add freshly squeezed lime juice before serving.