Kangkung Pelecing (Water spinach in a spicy tomato & coconut sauce)
Kangkung Pelecing (Water Spinach in a Spicy Tomato & Coconut Sauce)
We first fell in love with Kangkung Pelecing when travelling through Lombok, and honestly, we ordered it with almost every meal. This vibrant Indonesian side dish is simple yet bursting with flavour — the kind of recipe that proves vegetables can absolutely steal the show.
The water spinach (kangkung) is briefly blanched to keep it bright green and just tender, then topped with a spicy tomato and coconut sambal that’s equal parts sweet, sour, salty and umami. It’s refreshing, fiery, aromatic, and everything you’d expect from Indonesian home cooking.
The sauce — made with fresh tomatoes, chillies, shallots, garlic, lime juice and coconut — coats every leaf of the spinach with creamy heat and citrusy zing. It’s a side dish that can transform even the simplest meal into something special.
I recently served this with Ayam Taliwang Bakar, a spicy grilled chicken dish also from Lombok (get the recipe here), and together they make an absolute flavour bomb of a dinner.
This Kangkung Pelecing recipe was inspired by What To Cook Today — slightly adapted to match the flavours I remember from that tiny beachside warung in Lombok. 🌶️🥥
Why You’ll Love This Recipe
✔️ Bursting with flavour – Sweet, spicy, tangy and salty in perfect balance.
✔️ Healthy & vibrant – Packed with greens, nutrients and good-for-you ingredients.
✔️ Quick to prepare – Ready in under 20 minutes with minimal fuss.
✔️ Authentic taste of Indonesia – Brings the flavours of Lombok straight to your table.
✔️ Versatile – Works beautifully as a side dish for grilled meats, fish, or tofu.
FAQ
What is Kangkung?
Kangkung, also known as water spinach or morning glory, is a leafy green common in Southeast Asian cooking. It’s tender, mild, and cooks in just minutes.
Can I use another green if I can’t find water spinach?
Yes! You can substitute spinach, Swiss chard, or even green beans — just adjust blanching time so the greens stay bright and slightly crisp.
Is Kangkung Pelecing very spicy?
Traditionally, yes, it’s got a good kick! But you can easily adjust the spice level by reducing the number of chillies in the sauce.
Can I make it ahead of time?
You can prepare the sauce in advance and reheat gently. Blanch the greens just before serving to keep their colour and freshness.
What can I serve with Kangkung Pelecing?
It pairs perfectly with Ayam Taliwang, grilled fish, tempeh, or even simple steamed rice for a light meal.
Water spinach in a spicy tomato & coconut sauce
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- 500g kangkung (water spinach/morning glory) (cleaned and discard any tough stems)
- 3/4 cup toasted peanuts
- Coconut mixture:
- 1 cup grated unsweetened coconut
- 1-2 cloves garlic (grated)
- 1-2 lime leaves (remove the tough stems and cut into thin strips)
- 1 tsp palm sugar (or brown sugar)
- 1 tbsp vegetable oil (to fry in)
- Sambal:
- 1 large tomato
- 4 long red chilis (less is you like it less psicy)
- 2 bird's eye chili
- ½ tsp shrimp paste / trassi
- ½ tsp salt
- Small squeeze lime juice (to taste)
Instructions
The Kangkung (water spinach) - 5 minutes
Bring a large pot of water to a boil.
Add the water spinach and and let it blanch for 30 seconds until it just starts to soften.
Drain off water and rinse with cold water to stop the cooking process, this way it will keep it's fresh green colour.
Squeeze out excess water and set aside.
The Coconut Mixture - 15 minutes
Steam the grated coconut for 10 minutes in a bamboo or vegetable steamer.
To a food processor add all the coconut ingreditents into a blender (except the oil) and blend it into a paste. Add a drop of water to loosen it up a bit. Set aside.
The Sambal - 10 minutes
Char the skin of the tomato (either in a grill pan, above a gas flame or under the grill). Place the charred tomato in a bowl and cover with plastic wrap for about 5 minutes.
Peel off the skin of the tomato and add it to the (now empty) food processor together with the chili, shrimp paste, salt, water, and lime juice. Blend until it's smooth.
The Sauce - 10 minutes
In a saucepan, heat 1 tbsp of oil
Add the sambal mixture and the coconut mixture.
Sauté until the sambal is somewhat thickened and no longer watery. Taste and season with salt, sugar or lime juice as needed.
To Serve
Spread the sambal over the kangkung and toss to make sure the sauce coats the kangkung. (Don't do this ahead of time, only dress the salad when ready to serve.)
Serve with some toasted peanuts sprinkled over the top.
