Plecing Kangkung

by - Monday, March 16, 2009

plecingkangkung2

Lagi punya banyak sayuran nih, apalagi kangkung. Di kos kalo sore biasanya ada bapak yang jual sayur pake gerobak muraaaah….. banget, soalnya kata bapaknya sayurnya itu metik dari kebunnya sendiri. Beli kangkung seribu itu udah dapet seikat gede gitu, mungkin kalo dipasar dua ribu harganya. Dimasak apa ya? Masak oseng kangkung lagi? Bosen tau……… Aha! Plecing kangkung aja. Sekali-kali coba yang lain dong!


Plecing Kangkung

Bahan:
1 ikat kangkung (tapi seikat punyaku sama dengan 4 ikat kuecil kalo beli di pasar), siangi lalu cuci dan tiriskan
2 sdm minyak sayur
Air jeruk purut (dari 1 buah jeruk purut)
Sedikit minyak untuk menumis

Bumbu halus:
4 cabai merah
5 butir kemiri, sangrai terlebih dahulu
7 butir bawang merah
½ sdt terasi, sangrai terlebih dahulu
1 sdt gula pasir (gula merah juga boleh)
Garam secukupnya

plecingkangkung1

Cara membuat:
1. Panaskan air dan tambahkan sedikit garam lalu rebus kangkung. (Jangan lama-lama yah, ntar kangkungnya jadi terlalu lembek, 2 menitan lah. Oia, setelah kangkung ditiriskan jangan lupa disiram dengan air dingin matang atau air es supaya kangkungnya tetep ijo).
2. Tumis bumbu halus dengan sedikit minyak.
3. Setelah bumbu halus matang, angkat lalu tambahkan air jeruk purut dan minyak sayur. Campur sampai rata.
4. Tata kangkung di piring, sajikan dengan bumbunya.


sgdggd

This was my first trial making Plecing Kangkung, but seemingly it had become one of my favorite dishes. Almost every late afternoon, a veggie vendor passes through my boardinghouse. He always brings lots of fresh homegrown veggies. And you know what? My eyes will always become green too when I see those green fresh veggies. But, Kangkoong (water spinach) particularly has stolen my intention to bring it into my boarding house’s lil kitchen at that time. And a bright yellow lamp emerged in my mind suggested a great idea about making Plecing Kangkung.


Plecing Kangkung
(Balinese Style Water Spinach with Belacan Sambal)


Ingredients:
A bunch of Kangkoong (water spinach)
2 tbsp vegetable oil
1 tbsp oil to sauté
1 tbsp lime juice

Spice to paste:
4 red chilies
5 candlenuts, toasted
7 onions
½ tsp belacan (shrimp paste), toasted
1 tsp sugar (you can also use palm sugar/brown sugar)
Salt to taste

Methods:
1. Boil water, add little salt and boil Kangkoong (Don’t boil Kangkoong too long, take about 1-2 minutes).
2. Drain Kangkoong and pour it with cold water (ice water) to maintain it green.
3. Sauté the spice paste with 1 tbsp oil until fragrant.
4. Remove from heat, then add lime juice and vegetable oil. Mix well.
5. Place the drained Kangkoong on a place. Pour it with the sauce (sambal) on top.

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4 comments

  1. Mbak...aq pernah tinggal ditempat asal plecing kangkung..wah plecing yg satu ini menggoda banget..palg klo pedes bisa buat merem melek...hehehe

    ReplyDelete
  2. Tul betul mbak, murah meriah plus sehat lagi! Yg pedes oke buat sambel mania :)

    ReplyDelete
  3. tata,,,bagus juga blog mu....
    masak trus ta, aku yang makan ya,hehehe, jadi juri gt lho...hohoho

    ReplyDelete
  4. Oke wik.... ntar antar terus aku ke pasar. Hehehe...

    ReplyDelete

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