Makes a Delicious Plecing Kangkung Recipe

Plecing Kangkung (Kale) is Indonesian cuisine from the region of Lombok and Bali. Plecing kangkung consists of boiled and served cold and fresh with tomato sauce, which is made from the chili pepper, salt, shrimp paste and tomatoes, and sometimes also given droplets of lime as a companion dish called Ayam Taliwang. Plecing Kangkung is usually served with extra vegetables like bean sprouts, beans, fried peanuts, or ointment.

Kangkung (kale) is used for cooking is also very typical, unlike kale vegetable crops for instance prevalent in Java, but in the form of water spinach are usually planted in the river that flows by a particular method, which produces a large kale with crispy bars.

Plecing Kangkung From Indonesia

Material :

• 200 grams of kangkung (kale), washed, boiled and drained
• 200 grams of bean sprouts, pour boiling hot water and drain
• 100 grams of fried peanuts
• 100 grams of coconut and a half old, grated
• 1 lime

Softened Seasoning :

• 2 tablespoons red chili, sliced
• 1 tablespoon shrimp paste
• 1 tea spoon of salt
• 100 grams of fresh red tomatoes, sliced

How To Make :

1. Mix seasoning mashed with grated coconut and lemon juice, mix well and set aside.
2. Prepare a serving dish, place and arrange spinach and bean sprouts. Sprinkle the spiced coconut on it.
3. Serve with fried peanuts sprinkled.

This dish is made for 5 portions with an estimated nutritional content as follows :
1 Serves : 189 Calories
Protein : 9 grams
Fat : 14 grams