Plencing Solo: Blanched Morning Glory with Sambal

Method6 steps · about 20 min

1. 1

   Step 1: Blanch the kangkung (500 g) in boiling water for about 2 minutes, set aside.

   Blanch kangkung · 2 minUses 500 g kangkung (1 bunch) · Water as needed for blanching

2. 2

   Step 2: Broil the shallots (5) until done (around 3 minutes).

   Broil shallots until cooked · 3 minUses 5 shallots, peeled

3. 3

   Step 3: Using mortar and pestle, pound into a fine paste: chillies, shallots, shrimp paste and salt (to taste).

   Uses 3 bird’s eye chillies · 1 big red chilli · broiled shallots · 0.5 tsp roasted shrimp paste · Salt to taste

4. 4

   Step 4: Add the shaved palm sugar (50 g), then add the tamarind (1 tbsp). Blend everything into a fine, liquidy paste.

   Uses chilli-shallot-shrimp sambal paste · 50 g palm sugar, shaved · 1 tbsp tamarind

5. 5

   Step 5: Add the sambal dressing to the blanched kangkung, toss until everything mixes together.

   Uses blanched drained kangkung · tamarind-palm-sugar sambal dressing

6. 6

   Step 6: Serve the dish immediately.

   Uses dressed kangkung salad