My Pelecing Kangkung

Finally I met fresh water spinach at Paris Store, the big asian supermarket. Before, everytime I saw this vegetable there, it did not look fresh, seemed so ugly... not interesting. But today, when my neighbour, Hélène, and me did a little shopping there, I could find the fresh one. Yuppie!

Then I browsed for cooking ideas at the internet. It came up with a final decision to make Pelecing Kangkung. Hoaaa... very hot...

The original recipe was taken from Dapoerkoe. But as usual, I modified according to the ingredients I had at home.

Voila... special for my baby...!


Ingredients:

• 200 - 300 g water spinach (liseron d'eau), cut the hard part of the stem and then cook in the boiling water for around 7-10 min
• 50 g peanuts (arachide), fry in hot oil

For sambal:

• 5 red chillies, cut into two pieces
  
• 1 fresh tomato (I replaced with 8 table spoons of fresh tomato puree from my mother-in-law)
• 2 tea spoons of ready-to-use shrimp paste
• 1 tea spoon of salt
• a half tea spoon of sugar in powder
• 2 tea spoons of lime juice

Instructions:

• For sambal:

1. Grind the chillies and the shrimp paste.
2. Mix with salt and sugar, grind together.
3. Add the tomato puree and lime juice, mix well.

• How to serve:

1. Put some rice on the plate, add some cooked water spinach over it.
2. Pour the sambal
3. Add the fried peanut
   

Notes:

• Please reduce the chillies according to your condition. With 5 chillies, I believe some of you will drink so much water...
• If you use fresh tomato, cut into pieces, then grind together with the chillies before adding salt and sugar.
• I added some fried anchovies to complete my eating-indonesian-food desire...