Spicy dishes with a variety of simple vegetable combinations are my choice this time. Savory and spicy is a combination of flavors that is difficult to describe.
Plecing Kangkung
This simple dish is one of the traditional vegetable dishes that is quite popular in Lombok and Bali. Well, the original recipe for plecing kangkung itself has its own characteristics, namely that it is sprinkled with peanuts on the spicy chili sauce when served. But because I don't have it, I just skipped it, it still tastes good. Apart from that, this plecing chili sauce uses shrimp paste, and as you know, shrimp paste is not a vegan ingredient. So I skipped it and replaced it with candlenuts. The taste is also very delicious and is not inferior to plecing in general from its area of origin.
Now modifying non-vegan dishes is not easy, but I always try to find out how the final result will be in an unusual presentation without the very important ingredient in preparing plecing. To my surprise, it turned out to be very tasty, even though all the ingredients were boiled, the quality of the savory taste, the fresh tamarind was very tempting. And as usual, this is the first time tasting vegan plecing dishes. And it tastes much better than my expectations.
So, here I will invite you to prepare a simple method for preparing this dish!
Materials Used
- 1 tie kale
- 100 grams of bean sprouts
- 1½ tomatoes
- 4 red chilies
- 10 red onion cloves
- 1 clove of garlic
- 1 candlenut
- 6 cayenne peppers
- 1 spoonful of salt
- Enough lemon juice
Cooking Procedure
Step 1
Prepare water spinach that has been cut and the young leaves and stems taken. Then wash the kale thoroughly with several rinses.
Step 2
Prepare boiling water in a saucepan, add ground spices, except candlenuts, boil in boiling water for 3 minutes or until the spices are soft.
Step 3
Then I added toege to the stew, just boil the bean sprouts for a while.
Step 4
Then after all the stew is ready, I use the water to boil the kangkunh. Add the kale and boil briefly, about 1 minute
Step 5
After everything has been boiled, except the candlenuts, roast or grill. So here I use candlenuts as a substitute for shrimp paste, grilled until brownish yellow.
Step 6
Next, prepare a pestle container, add red chilies and rawit chilies and a teaspoon of salt.
Step 7
Grind the ingredients until smooth then add the roasted candlenuts and grind again.
Step 8
Add the shallots and garlic then add the crushed tomatoes until smooth.
Step 9
Then add enough lemon juice. This is optional, I prefer spicy tamarind so I add a little lemon juice.
Step 10
Add the mushroom stock, stir until evenly distributed, now the plecing seasoning is ready to be combined with the vegetables.
Serving Suggestions
Serve on your plate both kale and toege vegetables on top. Then pour on the spicy plecing chili sauce and it's definitely very fresh. What's interesting about this preparation is that it is very healthy without any oil at all so it is very safe to enjoy.
Fresh, spicy and natural sourness from the chili sauce combine perfectly in this dish. I made a portion of plecing kale for myself to enjoy. And you know this is really delicious, in fact I finished it in just a moment.
For those of you who love spicy food, this is a delicious dish that you should try at home. It tastes very delicious and the important point is spicy, and that's my favorite.
About The Author
A woman, firm and stubborn who is called "Nurul", born in July 1993, comes from Indonesia, Aceh province. My daily activity is work.
Besides working, I have several hobbies, namely reading, writing, cooking, gardening, making crafts, and traveling. From this hobby of mine, I will develop some inspiring content for all of you. I am also very happy to discuss positive new things with all of you.