Daily Cooking Quest

Plecing Bayam - Spinach with Spicy Tomato Sauce

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

Plecing Bayam - Spinach with Spicy Tomato Sauce

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4


  • 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)


  1. Arrange blanched spinach on a serving plate and set aside.
  2. Heat oil in a frying pan and sauté spice paste until fragrant.
  3. Add sliced tomatoes and cook until wilted.
  4. Pour water and bring to a boil. Season with salt, sugar, and lime juice. Mix well.
  5. Turn off heat and pour the sauce onto the blanched spinach. Serve immediately.


  • (*) You can use any fresh green vegetables of your choice.


  • Chris says:

    Thanks for this recipe, Anita. I have made this twice. It's very appetizing and easy to prepare ;)

    • Anita says:

      I know right? Easy recipe like this really helps to make sure I eat enough vegetables, haha ;) Thank you for trying out the recipe Chris. ♥

  • Ali White says:

    I prefer kankung!

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe:

Thank you! Your comment is awaiting moderation.
Something went wrong...