Pelecing Kangkung

Blanched water spinach and crunchy bean sprouts are piled with roasted peanuts and topped with a fresh, fiery tomato-chili sambal in this classic dish from Lombok. It’s light, vibrant, and packs a serious kick, making it a favorite side dish alongside grilled meats like Sate Rembiga or Ayam Taliwang.

Pelecing Kangkung comes together in well under 30 minutes, since the vegetables only need a quick blanch and the sambal is made raw, pounded fresh rather than cooked. It’s traditionally served on a piece of banana leaf, which adds a subtle aroma to the dish.

In the years I spent working the kitchen at an Indonesian restaurant, Pelecing Kangkung was one of those dishes we made dozens of times a night without ever really thinking about it — and yet it’s one of the few I still make exactly the way I was taught. There’s no room to cut corners with it: blanch the kangkung a few seconds too long and it turns dull and limp instead of staying bright and slightly crisp. After enough nights on the line, you stop timing it with a clock and start going by color and smell. It’s a humble dish, but getting it right taught me more about paying attention than plenty of the more complicated things on the menu.

Bahan-bahan

For the Vegetables

• 2 bunches kangkung (water spinach), tough stems trimmed
• 1 cup bean sprouts (toge)
• 2 tbsp roasted peanuts
• 2 tbsp freshly grated coconut, lightly toasted (optional)

For the Sambal Pelecing

• 4 large red chilies
• 6 bird’s eye chilies (adjust to taste)
• 3 ripe tomatoes, chopped
• 2 cloves garlic
• 1 tsp shrimp paste (terasi), toasted
• 1 tsp salt, plus more to taste
• ½ tsp sugar
• 1 tsp lime juice

Untuk Penyajian

• Banana leaf, for lining the plate (optional)

Substitusi Mudah

• Kangkung: Baby spinach or Chinese watercress can be used if kangkung isn’t available, though the texture will be slightly different.
• Shrimp paste: For a vegetarian version, omit the shrimp paste and add an extra pinch of salt to balance the flavor.
• Roasted peanuts: Cashews can be used as a substitute for a different but still crunchy topping.

Instruksi Memasak Langkah demi Langkah

1. Blanch the vegetables. Bring a pot of water to a boil. Blanch the kangkung for 30–45 seconds, just until wilted but still bright green, then remove with tongs. Blanch the bean sprouts separately for 15–20 seconds, keeping them crisp. Drain both well and let cool slightly.

2. Toast the shrimp paste. Wrap the shrimp paste in foil and toast it in a dry pan over medium heat for 1–2 minutes on each side, or roast briefly over an open flame, until fragrant. This step mellows its raw sharpness.

3. Make the sambal. Using a mortar and pestle or a food processor, pound or pulse the red chilies, bird’s eye chilies, tomatoes, garlic, and toasted shrimp paste into a coarse, chunky paste. Stir in the salt, sugar, and lime juice, tasting and adjusting as needed. The sambal is served raw, so it should taste bright and fresh.

4. Arrange the plate. Line a plate with banana leaf, if using. Arrange the blanched kangkung and bean sprouts together in a loose pile.

5. Top and garnish. Spoon the sambal generously over the vegetables. Scatter the roasted peanuts and toasted grated coconut on top.

6. Serve. Serve immediately while the vegetables are still slightly warm and the sambal is fresh, alongside grilled meat and steamed rice.

Tips for the Best Pelecing Kangkung

• Don’t overcook the kangkung: A quick blanch keeps the stems slightly crisp; overcooking turns them limp and dull in color.
• Shock in ice water if prepping ahead: If blanching the vegetables ahead of time, plunge them into ice water right after boiling to lock in their bright green color, then drain well before serving.
• Keep the sambal chunky: Pound or pulse the sambal only until coarsely combined — a very smooth sambal loses the fresh, rustic texture that defines this dish.
• Serve right away: This dish is best enjoyed fresh, as the vegetables can release water and soften if left sitting too long with the sambal on top.

Penyimpanan & Pemanasan Ulang

Storage: Pelecing Kangkung is best eaten fresh, but if you have leftovers, store the blanched vegetables and sambal in separate airtight containers in the refrigerator.

How long does it last? Refrigerate within 2 hours of preparing and use within 1–2 days when stored at 40°F (4°C) or below, as the vegetables lose their crisp texture over time.

Reheating: This dish is meant to be served cold or at room temperature, so reheating isn’t necessary. Simply bring the components to room temperature and reassemble with a fresh sprinkle of peanuts before serving.

Kartu Resep

Prep Time: 15 mins Cook Time: 5 mins Total Time: 20 mins Servings: 4 servings

Bahan-bahan

• 2 bunches kangkung (water spinach)
• 1 cup bean sprouts
• 2 tbsp roasted peanuts
• 2 tbsp toasted grated coconut (optional)
• 4 large red chilies
• 6 bird’s eye chilies
• 3 ripe tomatoes, chopped
• 2 cloves garlic
• 1 tsp shrimp paste (terasi)
• 1 tsp salt
• ½ tsp sugar
• 1 tsp lime juice

Estimated Nutrition Information (Per Serving)

• Calories: ~110 kcal
• Protein: 5 g
• Carbohydrates: 11 g
• Fat: 6 g
• Fiber: 4 g

Nutrition information is an estimate and may vary depending on the ingredients, brands, and portion sizes used.