Pelecing
Plecing is a typical dish from Lombok, one of the regions in Indonesia that is very famous and is completely 100% plant-based! Fresh vegetables that are briefly boiled until cooked but remain crunchy, drizzled with a special plecing sauce made from chilies, tomatoes, onions, and coarsely ground peanuts. Without animal ingredients, the taste is very distinctive: sharp spicy, strong peanut savory, a little fresh sour and sweet to balance. It is very special because it highlights the simplicity of the ingredients with bold, appetizing flavors and is the most beloved accompaniment to warm rice!
Shared by Novi
Time
30 min
Serves
3
Difficulty
easy
🛒 Ingredients
- One bunch of water spinach/spinach, cleaned (as the main ingredient)
- 100 grams of bean sprouts (as the main ingredient)
- One lime to complement
- 100 grams of peanuts, fried until cooked (as a chili sauce ingredient)
- 5 to 8 curly and bird's eye chilies (depending on how spicy you like), as a chili sauce ingredient
- 2 ripe red tomatoes (as chili sauce ingredient)
- 3 cloves of shallots (as a chili sauce ingredient)
- 2 cloves of garlic (as a chili sauce ingredient)
- One teaspoon of mushroom stock (optional), as a chili sauce ingredient
- Salt and brown sugar to taste (as a sauce ingredient)
- Enough hot oil (as a chili sauce)
👩🍳 Instructions
- 1
Boil vegetables: boil water spinach, bean sprouts, briefly to keep them tender and bright in color, drain and arrange on a plate.
- 2
Make the sambal: Fry the chilies, onions, and tomatoes until soft. Puree with the peanuts, salt, sugar, and mushroom stock until coarse (not too smooth). Drizzle with a little of the hot oil used for frying.
- 3
Serve: Pour the chili sauce over the boiled vegetables, add a squeeze of lime and enjoy immediately with warm rice!