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Plencing Solo: Blanched Morning Glory with Sambal

Plencing Solo: Blanched Morning Glory with Sambal

  • Author: Nunuk Sri Rahayu
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Vegetables
  • Method: Blanching
  • Cuisine: Indonesian
  • Diet: Gluten Free


Plencing solo is a Javanese salad of blanched kangkung, or water spinach, served with a tamarind and shrimp paste sambal. It doesn’t require any oil, and is healthy and refreshing.


  • 500 gr kangkung (1 bunch)
  • 3 bird’s eye chillies
  • 1 big red chilli
  • 5 shallots, peeled
  • 0.5 tsp roasted shrimp paste
  • Salt to taste
  • 50 gr palm sugar, shaved
  • 1 tbsp tamarind
  • Water for blanching


  1. Blanch the kangkung in boiling water for about 2 minutes, set aside.

    Blanch the kangkung

  2. Broil the shallots until done (around 3 minutes).

    Broil the shallots

  3. Using mortar and pestle, pound into a fine paste: chillies, shallots, shrimp paste and salt.

    Pound chillies, shallots, shrimp paste and salt

  4. Add the shaved palm sugar, then add the tamarind. Blend everything into a fine, liquidy paste.

    Blend everything into a fine, liquidy paste

  5. Add the sambal dressing to the blanched kangkung, toss until everything mixes together.
  6. Serve the dish immediately.

    Plencing Solo is ready


  • Kangkung can be replaced with sweet potato leaves. Sweet potato leaves are softer than kangkung and the dish will become brambang asem instead.
  • Plencing Solo is not to be confused with plecing kangkung, a dish from Lombok.

Keywords: Quick and easy, healthy, spicy, tamarind