Plecing kangkung
Pelecing Kangkung[edit | edit source]
Pelecing Kangkung is a traditional Indonesian dish originating from the island of Lombok, in the province of West Nusa Tenggara. It is a popular salad dish that features blanched kangkung (water spinach) as its main ingredient, served with a spicy sambal sauce.
Ingredients[edit | edit source]
The primary ingredient in Pelecing Kangkung is kangkung, also known as water spinach or morning glory. This leafy green vegetable is known for its tender stems and mild flavor. The dish is typically garnished with a spicy sambal made from a mixture of chili peppers, shallots, garlic, lime juice, and shrimp paste.
Kangkung[edit | edit source]
Kangkung is a semi-aquatic plant that grows in tropical and subtropical regions. It is a staple in many Southeast Asian cuisines due to its versatility and nutritional value. In Pelecing Kangkung, the kangkung is usually blanched to retain its crisp texture and vibrant green color.
Sambal[edit | edit source]
The sambal used in Pelecing Kangkung is a key component that gives the dish its distinctive spicy and tangy flavor. The sambal is made by grinding together fresh chili peppers, shallots, and garlic, then mixing them with shrimp paste and lime juice. This combination creates a rich and aromatic sauce that complements the mild taste of the kangkung.
Preparation[edit | edit source]
To prepare Pelecing Kangkung, the kangkung is first washed thoroughly and then blanched in boiling water for a few minutes until it becomes tender. After blanching, the kangkung is immediately plunged into ice water to stop the cooking process and preserve its color.
The sambal is prepared by grinding the ingredients into a paste using a mortar and pestle. Once the sambal is ready, it is mixed with the blanched kangkung and served as a salad. The dish is often garnished with fried peanuts or crispy shallots for added texture.
Cultural Significance[edit | edit source]
Pelecing Kangkung is more than just a dish; it is a representation of the culinary heritage of the Sasak people of Lombok. It is commonly served during traditional ceremonies and family gatherings. The dish's simplicity and bold flavors make it a favorite among locals and tourists alike.
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