Water spinach with roasted tomato sambal

Another Indonesian recipe, this one is a delight. This easy recipe has a pop of flavour and is fantastic. I love how the sweet chillies and smokey tomatoes play off the earthy spinach. I substitute spinach or other greens for water spinach, which is hard to find near where I live, but I think the dish is essentially the same.

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Ingredients:

Roasted tomato sambal:

3 tomatoes

6-8 cloves garlic

1-2 red chillies, 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

1/2 teaspoon shrimp paste

2-3 kaffir lime leaves, halved

1 tablespoon kecap manis

Salt to taste

2-3 tablespoons crisp fried shallots or onions

To make the roasted tomato sambal:

Add the tomatoes, chillies, and garlic to a baking sheet lined with foil. Convect broil at 375°F until charred, about 10 minutes for the chillies and garlic and 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 it in hot water for 2 minutes or cooking it in the microwave for 4 minutes with a splash of water. Remove, cool, and chop.

Add oil to a wok or pot. Add the shrimp paste and let it sizzle in the oil for 30 seconds. Add the tomato paste and cook for 10 minutes until the sauce is thick and bright red. The oils should have separated from the paste and the sambol frying.

Add the rest of the ingredients, except the fried onions, and toss well. Cook for 5 minutes. The sambol should be bright, and sweet-hot. It should pack a flavour punch.

Serve at room temperature, garnished with the shallots.