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Before you jump to Plecing kangkung recipe, you may want to read this short interesting healthy tips about Finding Healthful Fast Food.
Almost every single article about losing weight and getting healthy tells readers to avoid drive through windows like the plague and to carry out all of their own cooking. This is literally very true. But at times the last thing you wish to do is prepare a whole supper for yourself and your family. Sometimes just about all you desperately want is to go to the drive through and get home quickly. Why shouldn’t you have the ability to do this every so often and not have a bunch of guilt about slipping up on your diet? This may be possible because plenty of the popular fast food places are trying to make their menus better now. Here is how to eat healthfully when you visit the drive through.
Go with the side dishes. It was not that long ago that all you could get in a fast food restaurant was French Fries. Now many of the fast food choices have been widened a great deal. There are lots of salads out there now. Chili is a different selection. You can get baked potatoes. Fruit is normally available. There are a lot of possibilities that don’t require eating something deep fried. When deciding on your supper from the drive through, pick out a variety of side items instead of choosing a pre-made “meal deal”. When you choose to do this you are able to keep your fat content as well as your calorie counts low.
Common logic tells us that one sure way to get healthy and lose fat is to by pass the drive through and to banish fast food restaurants from your thoughts. While, in most cases, this is a good idea, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes what you need is to let other people create your dinner. There isn’t any reason to feel bad about visiting the drive through when you make healthy decisions!
We hope you got benefit from reading it, now let’s go back to plecing kangkung recipe. To cook plecing kangkung you need 20 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Plecing kangkung:
- Use for the coconut topping
- You need 2 long red chilies, roughly chopped
- Prepare Pinch salt
- Prepare 1 tsp coconut oil
- Use 1 palm sized piece of fresh coconut
- Provide for the broccoli
- Prepare 500 g Chinese broccoli (gai lan), washed, trimmed and cut into 5 cm lengths
- Take for the dressing
- Take 2-5 bird's eye chilies (depending on your heat tolerance)
- Get 1 kaffir lime leaf, torn
- Prepare 1/2 tsp shrimp paste or dried anchovies
- Use 6 cherry tomatoes, halved and deseeded
- Provide pinch salt
- You need 1 tsp brown sugar
- Prepare 1 lime, halved
- You need small handful of roasted peanuts
- Take for garnishing
- Use 1 tbsp fried garlic
- You need 1 long red chilli finely sliced on the diagonal
- Get Cheeks of lime, to serve
Instructions to make Plecing kangkung:
- Roughly chop the long red chilies and bash them to a paste in a mortar and pestle with a pinch of salt and a teaspoon or so of coconut oil.
- Grill the coconut over an open flame until charred. Set aside the chilli-coconut paste and the charred coconut until needed.
- Combine the bird’s eye chillies, lime leaf, shrimp paste, and cherry tomatoes with brown sugar and salt in a mortar and pestle, and grind to a paste. Mix in the juice of half a lime. It should be hot, sweet, sour and salty. Add a little more salt, sugar or lime juice to balance this out. If necessary you can add a little bit of water to the mixture to make a dressing consistency.
- Meanwhile, blanch the Gai Lan in boiling water for about 20 seconds. Once cooked, remove from the heat and plunge into iced water to stop the cooking process. Once cool remove and set aside.
- Grate the charred coconut finely. Mix with the pounded chilli with coconut oil that has been set aside.
- In a large mixing bowl, add the gai lan into a large mixing bowl, add the dressing from the mortar and pestle along with the peanuts and use your fingers or a pair of tongs to mix thoroughly.
- Serve topped with the chilli coconut mixture, garnished with fried garlic, sliced red chilli, and cheeks of lime.
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