Monday 27 February 2017



served better with warm steamed rice and grilled chicken, fried tempeh or fried tofu

1 bunch Kangkung, sliced half lengthwise
60 g bean sprout, clean
2 pcs kaffir lime
2 tbsp fried peanut

Sambal Plecing:
5 pcs red long chilies
3 pcs shallots
1 clove garlic
3 pcs hot chilies
1 pc tomatoes, quartered
2 tbsp shrimp paste, roasted (preferably shrimp paste from Lombok)
2 tbsp oil, make it warm
Salt and sugar to taste

Blanched Kangkung or water spinach in salted boiling water until done. 
Take out and run in the cold water to stop cooking process. Drain and keep aside. 
Soaked beansprout into hot water and let it stand for couple minutes and drain. 
Run into cold water to stop cooking process.
Arrange vegetable and peanut on the serving plate separately.

To prepare the sambal:
Pound all ingredients and pour hot oil. Seasons with salt and sugar. 
When already become paste, add kaffir lime juice.

Arrange the vegetable and top with sambal plecing. Garnish with fried peanut and kaffir lime.


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