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Plecing Kangkung (Water Spinach Salad)

Indonesian plecing kangkung (water spinach salad) is a must-try recipe! Quick and easy to make, this vegetable dish is ideal, if you are after something fast to eat after work.
5 from 33 votes
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Author: Linda Kurniadi


  • 1 pound kangkung clean and discard any tough stems
  • Roasted peanuts optional

Plecing chili sauce

  • 4 red chilies Fresno/Cayenne
  • 5 Thai/bird's eye chilies
  • 1 medium/large red tomato
  • 1/2 teaspoon shrimp paste
  • 1/2 teaspoon sugar to taste
  • Salt to taste
  • 5 tablespoons oil
  • Juice from 1 lime


  • In a food processor, combine both chilies, shrimp paste, sugar, and salt. Process until smooth.
  • Heat oil in a frying pan. Add the paste and cook until fragrant.
  • Add tomato and cook until it gets wilted. Adjust the seasoning and add lime juice, set aside.
  • Bring a large pot of water to a boil. Add kangkung and let it boil until it's soft but not mushy. Drain off water and refresh the veggie with fresh cold water to preserve its fresh green color. Wring out excess water.
  • When ready to serve, scoop the plecing chili sauce over kangkung and serve with roasted peanuts.