|Place of origin||Indonesia|
|Region or state||Lombok|
|Created by||Lombok cuisine|
|Serving temperature||cold and fresh|
|Main ingredients||kangkung and plecing sambal|
|Cookbook: Plecing kangkung Media: Plecing kangkung|
Plecing kangkung is a spicy water spinach dish made from Lombok island, Indonesia. Plecing kangkung made from blanched kangkung leaf (Ipomoea aquatica) served cold with plecing sambal, made from ground red chili pepper, shallots, garlic, burned bird's eye chili, candlenut, kaffir lime, burned shrimp paste, a pinch of salt and sugar. As a side dish for Lombok Ayam taliwang dish, plecing kangkung usually also served with additional vegetables such as bean sprouts, string beans, fried peanuts and urap's grated spicy coconut dressing. Outside Lombok, plecing kangkung is also commonly served in neighboring island Bali.
- "Plecing Kangkung" (in Indonesian). Femina. Retrieved April 4, 2014.