Updated: Apr 25
Another recipe from Indonesia, this one is a delight. This easy recipe has a pop of flavor and is amazing. I love how the sweet, chilies and smokey tomatoes play off the earthy spinach. I substitute spinach or other greens for the water spinach, it is hard to find near where I live, but I think the dish is essentially the same.
For more recipes from this cookbook click here.
Roasted tomato sambal:
6-8 cloves garlic
1-2 red chilies, cut in half and de-seeded, or to taste
1 teaspoon shrimp paste (optional)
For the spinach:
3-4 tablespoons oil
2 lb water spinach or water spinach
2-3 kaffir lime leaves, halved
1 tablespoon kecap manis
Salt to taste
2-3 tablespoons crisp fried onions
To make the roasted tomato sambal:
Add the tomatoes, chilies and garlic to a baking sheet lined with foil. Convect broil at 375°F till charred, about 10 minutes for the chilies and garlic, about 25-30 minutes for the tomatoes. Remove and cool. Add all ingredients to a small blender and puree to a smooth paste. Set aside.
To make the spinach and serve:
Cook the spinach by blanching in hot water for 2 minutes or cooking in the microwave for 4 minutes with a splash of water. Remove, cool and chop.
Add oil to a wok or pot.