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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 cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could be shown at many recognized incidents actually. I am certain you will see lots of people who just like the Plecing kangkung dishes you make.

Alright, don’t linger, let’s task this plecing kangkung menu with 20 elements which are absolutely easy to acquire, and we have to process them at the very least through 7 tips. You should commit a while on this, so the resulting food could be perfect.

Composition Plecing kangkung:

1. Prepare of for the coconut topping
2. Take 2 - long red chilies, roughly chopped
3. Make ready Pinch for salt
4. Give 1 tsp - coconut oil
5. Need 1 palm sized piece of fresh coconut
6. Provide of for the broccoli
7. Take 500 g - Chinese broccoli (gai lan), washed, trimmed and cut into 5 cm lengths
8. Make ready - for the dressing
9. Take 2-5 for bird's eye chilies (depending on your heat tolerance)
10. Provide 1 kaffir lime leaf, torn
11. Prepare 1/2 tsp of shrimp paste or dried anchovies
12. Provide 6 for cherry tomatoes, halved and deseeded
13. Give pinch for salt
14. Prepare 1 tsp for brown sugar
15. Take 1 - lime, halved
16. Take - small handful of roasted peanuts
17. Provide for for garnishing
18. You need 1 tbsp of fried garlic
19. Make ready 1 long red chilli finely sliced on the diagonal
20. Get - Cheeks of lime, to serve

Bumbui dengan garam, gula, dan air jeruk limo. Lihat juga resep Plecing kangkung, tempe mendoan dan ikan pindang enak lainnya. 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 start cooking:

1. 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.
2. Grill the coconut over an open flame until charred. Set aside the chilli-coconut paste and the charred coconut until needed.
3. 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.
4. 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.
5. Grate the charred coconut finely. Mix with the pounded chilli with coconut oil that has been set aside.
6. 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.
7. Serve topped with the chilli coconut mixture, garnished with fried garlic, sliced red chilli, and cheeks of 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 is an Indonesian spicy water spinach dish made from Lombok island. 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. Sajian kangkung rebus yang dipadu dengan Bumbu Plecing hasil olahan dari Kobe Bumbu Nasi Goreng Poll Pedas menjadikan kangkung lebih enak untuk dinikmati. Selain ayam taliwang, plecing kangkung juga jadi salah satu makanan khas Lombok yang disukai banyak orang.

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