Water spinach with roasted tomato sambal

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.


Ingredients:

Roasted tomato sambal:

3 tomatoes

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.

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