Kangkung pelecing rebon - spicy kang kung / water spinach with rebon

Ingredients

• 2 buncheskangkung (water spinach)
• 5 ml (1 tsp)salt, for the cooking water
• 2red tomatoes
• 2.5 ml (½ tsp)salt
• 2.5 ml (½ tsp)palm sugar
• 50 gudang rebon (dried tiny shrimp)
• 30 ml (2 tablespoons)oil
• 7red chillies
• 3red bird’s eye chillies
• 4shallots
• 4 clovesgarlic
• 5 ml (1 tsp)toasted shrimp paste

Instructions

1. 1

   Soak the rebon

   Soak the rebon in some water, then fry until browned.

2. 2

   Prepare vegetables

   Cut the kangkung into pieces and chop the tomatoes into small pieces.

3. 3

   Make the paste

   Pound or grind the red chillies, bird’s eye chillies, shallots, garlic and toasted shrimp paste to a fine paste.

4. 4

   Cook the kangkung

   Heat water in a pan, add the kangkung and 1 tsp salt, and cook. Drain the kangkung afterwards.

5. 5

   Fry the paste

   Heat the oil in a pan and fry the paste for 4 minutes.

6. 6

   Soften the tomatoes

   Add the tomatoes and fry gently until soft. Stir in the remaining ½ tsp salt and the palm sugar.

7. 7

   Finish and serve

   Mix the cooked kangkung through the tomato and paste mixture. Sprinkle the fried rebon over the top and serve.

What is kangkung pelecing rebon?

Kangkung pelecing rebon is an Indonesian preparation of water spinach served with a bold chilli-based mixture and tiny dried shrimp. Pelecing-style dishes are associated with Lombok and Indonesian cooking, where chilli, tomato and shrimp paste bring heat and savoury depth.

In this version, the greens are cooked separately and folded through softened tomatoes and spice paste. Fried rebon on top adds a crisp, salty contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The kangkung and tomatoes provide most of the dish’s carbohydrates, while the oil contributes most of its fat; the rebon and shrimp paste add protein and savoury flavour. Serve it with rice and a protein such as tofu or fish for a more balanced plate.

The greens and rebon

Water spinach: cut the kangkung into manageable pieces before cooking, then drain it well so excess water does not dilute the spicy mixture.

Rebon: soaking before frying helps prepare the dried shrimp, while browning gives the topping a firmer texture and concentrated savoury flavour.

Building the chilli paste

Chillies and aromatics: grind the red chillies, bird’s eye chillies, shallots, garlic and toasted shrimp paste until fine, as directed. A fine paste spreads more evenly when fried.

Heat level: the bird’s eye chillies contribute extra punch alongside the larger red chillies. For a gentler result, remove some of their seeds before grinding.

Frying the paste and tomatoes

Paste first: fry it in the oil for the stated 4 minutes, stirring so it cooks evenly. This step combines the aromatics before the tomatoes go in.

Tomatoes next: cook them gently until soft, then add the salt and palm sugar. The softened tomato helps coat the greens and balances the chilli’s heat.

Getting the texture right

Drain well: after cooking the kangkung in salted water, let it drain before mixing it with the paste. Too much water can make the finished dish loose.

Keep the topping distinct: add the fried rebon over the assembled greens just before serving, so it retains more of its texture.

Serving the dish

Serve kangkung pelecing rebon with steamed rice and a protein dish such as grilled fish, tempeh or tofu. The rice is a mild counterpoint to the spicy, savoury greens.

It also works as part of a shared meal alongside other vegetables and Indonesian-style side dishes. Add the rebon at the end so it remains noticeable on the plate.

Recipe notes & tips

• Drain the cooked kangkung thoroughly before mixing it into the tomato mixture.
• Grind the spice ingredients to a fine paste for an even coating.
• Keep the heat gentle when cooking the tomatoes so they soften without catching.
• Stir the paste as it fries to help it cook evenly.
• Fry the rebon until browned, then scatter it over the greens just before serving.

Variations

• Milder heat: use fewer bird’s eye chillies in the paste.
• More tomato: add extra tomato for a softer, juicier mixture.
• Crispier topping: fry the rebon until well browned before sprinkling it over the dish.
• Vegetarian option: omit the rebon and shrimp paste, knowing that this changes the dish’s savoury character.
• Serve as a meal: pair with steamed rice and grilled tofu or fish.

Common mistakes to avoid

• Watery greens: drain the kangkung well after cooking before combining it with the paste.
• Uneven paste: grind the chillies, shallots, garlic and shrimp paste until fine.
• Scorched aromatics: stir the paste as it fries for the full 4 minutes.
• Firm tomatoes: continue frying gently until the tomato pieces are soft.
• Soft rebon topping: fry the rebon until browned and add it just before serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until hot; the rebon may lose some of its crispness.

Frequently asked questions