027e Waterspinach in Tomato Sambal (Plecing Kangkung)



350 grams Water Spinach cut the straw lengthwiise, then into 4cm pieces

4 pcs Tomatoes Each cut into 4 quarters then grilled

1 pcs Jeruk limau lime cut in half horizontally, then squeezed

2 cloves Garlic Grill

2 pcs Red Chilies Grill

1 tsp. Shrimp Paste (optional) fried

3 tbs. Vegetable oil

1/2 tsp. Salt to taste


In a large saucepan, boil salted water. Add the water spinach and blanch for about 2 minutes, ensuring they remain crisp.

Grill the tomato, garlic and the red chillies until cooked or it's possible to fry in wok without oil.

Make a paste out of tomato, red chillies, salt, shrimp paste (optional) and garlic with mortar and pestle or food processor.

On a platter, mix the water spinach well with the tomato sambal and vegetable oil. Pour the kaffir lime juice over the vegetable.


Garnish with fried peanuts.