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Water spinach salad with a spicy chili sauce

Water spinach salad with a spicy chili sauce

Appetizers

An Indonesian-style salad of blanched watercress, dressed with a spicy tamarind sauce, palm sugar, and shrimp paste, with a kick.

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Recipe from Raflinoer32 (Wikibooks), adapted by Recette de cuisine ·

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Rujak kangkung is a specialty dish from Cirebon, in West Java. It combines blanched water spinach with a flavorful sauce that is both salty, spicy, and sweet, and is typically enjoyed as a family meal.

Ingredients and directions

  • Prep time20 min
  • Cook time5 min
  • Resting10 min
  • Total35 min
  • DifficultyEasy
  • Cooking methodboiling

Ingredients

4 people
  • $0.05
  • $0.09
  • $0.06
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  • $0.02

Directions

  1. Gather all the ingredients. ≈ 3 min
  2. Sort the watercress or detach the leaves from the stems. Soak it in salted water for 10 minutes, then rinse it in clean water.
  3. Bring the water to a boil in a pot or wok.
  4. Place the watercress in boiling water, turn it over, and cook for about 3 minutes. Drain it and squeeze it to remove the water.
  5. In a mortar, combine the chili peppers, shrimp paste, palm sugar, shallots, and salt. Once the mixture is smooth, add the tamarind, sweet soy sauce, and a little water. Grind again and adjust the seasoning to your liking. ≈ 2 min
  6. Place the cooked watercress in a dish and pour the sauce over it. ≈ 3 min
  7. Serve immediately. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 1 bunch of water spinach (kangkong)
  • 10 hot red or green chili peppers
  • ½ cup of finely chopped shrimp
  • 1 tablespoon of shrimp paste (terasi)
  • 50 g of finely grated palm sugar
  • 2 passion fruit halves
  • 1 tablespoon of sweet soy sauce (kecap manis)
  • ½ cup of salt for the sauce
  • 1 tablespoon of salt to soak the watercress
  • water

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