Hello Readers, Welcome back to my blog.
So, in this post I'll show how to make one of the unique & delicious food from Lombok. It’s quite easy & you can try it alone or with your friends. I hope you enjoy reading this.
Everyone in Lombok must have known Plecing Kangkung because it’s their special food from Lombok. For them, it has become the everyday menu since their ancestors. No wonder that small kiosk on the street sell this food as lunch or dinner menus. Even this big restaurants & 5 stars hotels serve this as their menu.
Water spinach or morning glory is known as kangkung in Indonesian language. It is not so commonly found in local grocery stores here in the U.S., but you will definitely find it at Asian grocery store. If you must substitute, use other leafy vegetables like regular spinach.
This spicy water spinach salad or what we 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.
Ingredients
1 lb kangkung (water spinach/morning glory) (cleaned and discard any tough stems)
Roasted peanuts optional
Sambal:
1 large tomato
6 red chilis (Fresno/Cayenne)
2 bird’s eye chili
½ tsp shrimp paste / belacan
½ tsp salt
1 tsp lime juice
Coconut mixture:
1 cup grated unsweetened coconut (steamed)
1 cloves garlic (grated)
1 kaffir lime leaf (remove the tough stems and cut into thin strips)
1 tsp of gula jawa/ Indonesian palm sugar (you can substitute with brown sugar)
1 Tbsp cooking oil
Instructions
1. Bring a large pot of water to a boil. Add the kangkung and let it boil until it’s soft but not mushy. Drain off water and refresh the veggie with fresh cold water so that it preserved its fresh green color
2. In a mixing bowl, mix the grated coconut, garlic, kaffir lime leaf, and gula Jawa in a food processor and process into a paste
3. Place the tomato over a grill or broiler and blacken it until it has nice char on the skin. Place the charred tomato in a bowl and cover with plastic wrap for about 5 minutes or so. You should be able to easily peel off the skin. Place the tomato, chili, shrimp paste, salt, water, and lime juice in a food processor and process until it’s smooth
4. In a small saucepan, preheat 1 Tbsp of oil, add the chili paste mixture and the coconut mixture. Saute until the sambal is somewhat thickened and no longer watery. Have a taste and season with salt as needed
5. When ready to serve, scoop the sambal over the kangkung and toss to make sure the sauce coat the kangkung. Don’t do this ahead of time, only dress the salad when ready to serve. Serve with some roasted peanuts.
Recipe from : https://whattocooktoday.com/spicy-water-spinach-salad-lombok-plecing-kangkung.html
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