Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, plecing kangkung. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Plecing kangkung merupakan salah satu sajian populer dari Lombok. Di tempat asalnya, kangkung yang digunakan untuk masakan ini berupa kangkung air yang biasa ditanam dengan metode tertentu. Plecing kangkung adalah masakan khas Indonesia yang berasal dari Lombok.
Plecing kangkung is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Plecing kangkung is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook plecing kangkung using 20 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Plecing kangkung:
- Prepare for the coconut topping
- Get long red chilies, roughly chopped
- Make ready salt
- Take coconut oil
- Get palm sized piece of fresh coconut
- Make ready for the broccoli
- Get Chinese broccoli (gai lan), washed, trimmed and cut into 5 cm lengths
- Prepare for the dressing
- Take bird's eye chilies (depending on your heat tolerance)
- Make ready kaffir lime leaf, torn
- Prepare shrimp paste or dried anchovies
- Prepare cherry tomatoes, halved and deseeded
- Make ready salt
- Take brown sugar
- Take lime, halved
- Make ready small handful of roasted peanuts
- Prepare for garnishing
- Take fried garlic
- Take long red chilli finely sliced on the diagonal
- Get Cheeks of lime, to serve
Bumbui dengan garam, gula, dan air jeruk limo. Plecing kangkung is an Indonesian spicy water spinach dish made from Lombok island. Outside Lombok, plecing kangkung is also commonly served in neighboring island Bali. Plecing kangkung is an Indonesian spicy water spinach dish made from Lombok island.
Steps to make Plecing kangkung:
- Roughly chop the long red chilies and bash them to a paste in a mortar and pestle with a pinch of salt and a teaspoon or so of coconut oil.
- Grill the coconut over an open flame until charred. Set aside the chilli-coconut paste and the charred coconut until needed.
- Combine the bird’s eye chillies, lime leaf, shrimp paste, and cherry tomatoes with brown sugar and salt in a mortar and pestle, and grind to a paste. Mix in the juice of half a lime. It should be hot, sweet, sour and salty. Add a little more salt, sugar or lime juice to balance this out. If necessary you can add a little bit of water to the mixture to make a dressing consistency.
- Meanwhile, blanch the Gai Lan in boiling water for about 20 seconds. Once cooked, remove from the heat and plunge into iced water to stop the cooking process. Once cool remove and set aside.
- Grate the charred coconut finely. Mix with the pounded chilli with coconut oil that has been set aside.
- In a large mixing bowl, add the gai lan into a large mixing bowl, add the dressing from the mortar and pestle along with the peanuts and use your fingers or a pair of tongs to mix thoroughly.
- Serve topped with the chilli coconut mixture, garnished with fried garlic, sliced red chilli, and cheeks of lime.
Plecing kangkung made from blanched kangkung leaf (Ipomoea aquatica) served cold with plecing sambal, made from ground red chili pepper, shallots, garlic, burned bird's eye chili, candlenut, kaffir lime. Masakan plecing kangkung memiliki cirri khas yang terletak pada bumbu di mana bumbu plecing kangkung memiliki bumbu yang berbeda dengan bumbu sayur pada umumnya. Plecing kangkung adalah masakan khas Indonesia yang asli dari Lombok. Mau membuat plecing kangkung khas Lombok? Yuk, kita lihat apa saja bahannya dan bagaimana cara membuatnya Olahan kangkung #IndonesiaBanget yang sangat terkenal di seantero Nusantara.
So that’s going to wrap it up with this special food plecing kangkung recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
