Plecing Kangkung Lombok

Plecing kale is a typical Indonesian dishes from Lombok NTB. Plecing kale kale consists of boiled and served cold and fresh tomato sauce, made from chili pepper, salt, and tomato paste, and sometimes given a lemon drop or Monte (English Lombok). Plecing kale is usually served with extra vegetables such as bean sprouts, green beans, fried peanuts, or ointment.Used must kale kale chili, chili Karna kale kale unlike other regions. Plecing kale chili in land flowing waters such as rivers and ponds so that the circulation of water for growing kale becomes more fertile.The following are the necessary ingredients if you want to make this lombok island specialties:Ingredients:- 1 bunch of kale (kale chili if you can) about 3/4 kg. (Depending on how many people)- 2 ounces of young sprouts and cool- Grated coconut to taste (if desired)Seasoning:- Cayenne pepper to taste- Shrimp paste to taste (do not banyak2) or according to taste- Lime- Tomatoes taste- Salt to taste- Sugar to taste (if desired) NGK let too spicy/hothow to create.- Boil 1.5 liters of water in a 3 liter pot size.- After boiling, put 2 teaspoons salt into the boiling water ..- Enter the kale that has been cleaned and cut stems are hard- Wait until cooked (spinach green chilies will Fresh remains though boiled kale that will change color to brown or to brownish)- After all boiled kale then drain.- Boiled bean sprouts to mature or be half cooked (optional) lift then drain.- Make the dough ingredients, how: with a mortar chili puree, salt and add the tomato paste, sugar.- Kale that has been chilled in the chopped (stalks in split into 2 or 3 sections. Or can be in potong2 to taste) put it on a plate and bet on top of bean sprouts and grated coconut.- Flush with the spice paste ...-Plecing ready to serve.- More exciting eaten with rice crackers and a bit cold.