Plecing is a vegetable side dish served with fiery spicy tomato sauce. Originated from the island of Lombok, plecing is commonly served along ayam taliwang (Lombok grilled chicken). The most common vegetable used to make a plecing is kangkung (morning glory/water spinach), but I am using spinach here since I love spinach more than morning glory. :D I find that plecing sauce is a perfect match for simply blanched vegetables and I just kinda pair the sauce with any fresh vegetables that I happen to come across while doing my grocery. ♥
Plecing Bayam - Spinach with Spicy Tomato Sauce
5.0 from 1 reviews
Categories: Side Dish
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
- 300 gram spinach, blanched (*)
- 2 tablespoon oil
- 1 tomato, cored and cut into small pieces
- 50 ml water
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon lime juice
- Grind the following into spice paste
- 5 red cayenne chilies (Indonesian: cabe keriting merah)
- 2 red bird eye chilies (Indonesian: cabe rawit merah)
- 4 shallots (Indonesian: bawang merah)
- 2 cloves garlic (Indonesian: bawang putih)
- 1 teaspoon toasted shrimp paste (Indonesian: terasi bakar)
- Arrange blanched spinach on a serving plate and set aside.
- Heat oil in a frying pan and sauté spice paste until fragrant.
- Add sliced tomatoes and cook until wilted.
- Pour water and bring to a boil. Season with salt, sugar, and lime juice. Mix well.
- Turn off heat and pour the sauce onto the blanched spinach. Serve immediately.
- (*) You can use any fresh green vegetables of your choice.