International Cuisine, Lombok, Vegetarian


  • 500 gm kangkung (water spinach/morning glory) cleaned and discard any tough stems.
  • 50 gm Roasted peanuts


  • 1 Tomato
  • 6 red Cayenne chillies
  • 2 Bird’s eye chillies
  • 1/2 tsp Shrimp paste
  • 1/2 tsp Salt
  • 1 tsp Lime juice

Coconut mixture:

  • 1 cup grated unsweetened Coconut ,steamed.
  • 1 Garlic clove, chopped
  • 1 Kaffir Lime leaf, remove the tough stems and cut into thin strips.
  • 1 tsp Palm sugar
  • 1 Tbls cooking oil



  1. Bring a large pot of water to a boil. Add the Water Spinach and let it boil until it’s soft but not mushy. Drain off water and refresh the veggie with fresh cold water so that it preserved its fresh green colour
  2. In a mixing bowl, mix the grated Coconut, Garlic, Kaffir Lime leaf, and Palm Sugar in a food processor and process into a paste
  3. Place the Tomato over a grill and blacken it until it has nice char on the skin. Place the charred Tomato in a bowl and cover with plastic wrap for about 5 mins. Peel off the skin. Place the Tomato, Chilli, Shrimp paste, Salt, Water, and lime juice in a food processor and process until it’s smooth
  4. In a small pan, preheat 1 Tbls of Oil, add the Chilli paste mixture and the Coconut mixture. Saute until the sambal is somewhat thickened and no longer watery. Have a taste and season with Salt as needed
  5. When ready to serve, scoop the sambal over the Water Spinach and toss to make sure the sauce coats all the Spinach. Only dress the salad when ready to serve. Serve with some roasted Peanuts.