Lombok-Style Spicy Water Spinach Salad

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Pelecing kangkung is Lombok's signature vegetable dish: bright green water spinach topped with a smoky, fiery tomato-chili sambal that wakes up every bite. It is everyday street food across Lombok and Bali, prized for its refreshing crunch and bold heat. We build it the classic way – boil the greens just until snappy and spoon the warm sambal on top right before serving.

Nutrition Facts

Per serving (estimated)

• 75 kcalCalories
• 1.5 gFat
• 0.3 gSaturated Fat
• 14 gCarbs
• 4 gFiber
• 7 gSugar
• 4 gProtein
• 720 mgSodium
• 650 mgPotassium
• 130 mgCalcium
• 3.5 mgIron
• 60 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the tomato-chili sambal

• 300 g (about 4 medium) ripe tomatoes, roughly chopped
• 8-12 Thai bird's eye chilies, stemmed (use 4 for mild)
• 4 medium shallots, peeled
• 3 cloves garlic, peeled
• 1 tsp shrimp paste (terasi), dry-toasted
• 1 tsp fine sea salt
• 1 tsp palm sugar or brown sugar, packed
• 2 tbsp fresh lime juice
• 2 tbsp hot water, as needed

For the greens

• 450 g (1 lb) water spinach (kangkung), tough stems trimmed
• 1 tsp salt for the blanching water
• 100 g mung bean sprouts, rinsed (optional bed)
• 2 tbsp crispy fried shallots, to garnish
• Lime wedges, to serve

Directions

1. Bring a large pot of water to a rolling boil with 1 tsp salt; keep it at a hard boil so the greens stay vivid.
2. Meanwhile, combine chilies, shallots, garlic, and toasted shrimp paste in a mortar or small food processor and pound or pulse into a coarse paste.
3. Add the chopped tomatoes and briefly pulse just until chunky-smooth; do not puree.
4. Heat a dry skillet or wok over medium heat, add the paste, and cook 5-7 minutes, stirring, until it darkens, thickens, and a little oil starts to separate at the edges.
5. Stir in the salt and palm sugar, taste, and adjust sweet-salt balance; loosen with up to 2 tbsp hot water if it looks too tight.
6. Take off the heat and stir in the fresh lime juice; keep the sambal warm.
7. Drop the trimmed kangkung stems into the boiling water for 1 minute, then add the leaves and cook 30 seconds more until just wilted but still bright and crisp.
8. Drain immediately and spread the greens on a platter (or mound over bean sprouts) so they keep their snap and color.
9. Spoon the warm tomato-chili sambal generously over the greens, scatter fried shallots on top, and serve right away with lime wedges.
10. Eat while the greens are vivid green and the sambal is still fragrant – the contrast is the whole point of the dish.

Cook’s Notes

• Toast the terasi directly over a gas flame or in a dry pan for 20-30 seconds until fragrant – it deepens the sambal dramatically.
• If you cannot find kangkung, substitute with baby spinach for leaves only, or choy sum stems-and-leaves for a similar crunch.
• Blanch just to wilt; overcooking turns the greens army green and mushy and they lose their signature snappy bite.
• The sambal keeps 3-4 days refrigerated in a jar; warm gently with a splash of water before spooning over freshly blanched greens.
• Add a 5-cm piece of fresh torch ginger (bunga kecombrang) when cooking the sambal for an authentic Lombok aroma.

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