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KHAS Plecing kangkung AIR

Plecing kangkung is a typical Indonesian cuisine originating from Lombok NTB. Plecing kale consists of boiled kangkung and served in a cool and fresh with tomato sauce, tomato sauce is a mixture of cayenne pepper, salt terasi, and tomatoes. There are additional vegetables in the form of toge, long bean, and peanut fried.

In addition, the terasi used is terasi lengkare with savory and sweet taste. Fried peanuts are used to neutralize the spicy flavor and taste balancer.

Kangkung used for cooking plecing is also very distinctive, unlike the kangkung plants commonly grown on the island of Java, Lombok's spinach is watercress kangkung usually planted in a river flowing with certain methods to produce kale with a large and crunchy stems.

Kangkung in this area is very famous, soft texture so it does not feel tough even though we eat until kebatangnya.

No wonder if Lombok kangkung be an alternative by the typical western southeast nusa.

Plecing kangkung usually served with the form circle. Start with a large circle and then there is a smaller circle and then conical upwards.

The purpose of this presentation so that the vegetable and sambal can be seen all from above. The arrangement is to first put the kangkung at the biggest limgkaran, then above it there be bean sprouts, then the fried peanuts, and lastly laid the chilli sauce covered the fried peanuts.

Plecing kangkung now sold everywhere, if you will not have trouble finding this dish.

In Lombok you can enjoy plecing kangkung served with super spicy tomato sauce and coconut urap.

According to the story, kale has history:

there used to be a married couple living near a freshwater pond. In this fresh water pool is a large leafy green plant. At the time there was a Chinese physician who came to the village and asked for permission to live near the couple's house. Having just arrived in that area the Chinese physician eats aquatic plants in a pool of water and cooks it with water.

When the couple asked the physician what the physician ate, the physician told them to try to eat it. One day the couple asked the name of the physician, the healer replied that he was named a physician or a physician. Finally the name of the green water plant was named kangkung.

Plecing kangkung with kangkung main ingredients have many nutrients. 1.2 grams of fiber, calcium 50 mg, 51 mg of phosphorus and 3.5 mg of iron. and bean sprouts contain 19 gr fiber, calcium 52 mg, phosphorus 73 mg. terasi made from dried shrimp with protein as much as 62,6 gr. Where mineral minerals above are in need in metabolism in the human body.

The materials used to make the plecing of kale:

1. Two bunch of fresh kangkung in his leaf pickup

2. Water to boil it

3. 1 teaspoon of salt

4. 2 large tomatoes cut into pieces

5. ½ teaspoon of sugar

6. 50 grams of brewed rebon, fried

7. 2 spoons of oil sauteing.

Softened seasoning

1. 8 dried red chili

2. 2 large red peppers

3. 3 pieces of chili pepper

4. 5 onion grains

5. 3 cloves of garlic

6. 1 teaspoon of shrimp paste.

How to make

1. Boil kale with salt until withered and drain.

2. Stir fry all the spices and add the tomatoes until they wilted.

3. Add sugar, salt and stir back and lift

4. Pour over the watercress and sprinkle the rebon and ready to serve.

It is very easy to make a unique watercress plecing, the nutrients contained in the main ingredients and companions are good for health, especially iron which is widely found in kale.

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