Stir fried pucuk paku (过山猫) with sambal

Malaysia is truly a food paradise not only for the various types of cooked food but also for the great variety of green vegetables, herbs and ferns which are good for health. One of the ferns that I really love is pucuk paku which literally translated means nail sprout. It is normally found in local Malay markets and the only Chinese market where I found it is in SS2 in Petaling Jaya. I am sure if you tried it you will be hooked like me.

Pucuk paku in Malay or fiddlehead fern in English is a large perennial fern with long, woody stems and young fronds that are tightly coiled like a paku (nail/screw) while the older fronds are unfurled. The stems at the top are thinner and can snap quite easily and are therefore edible. Pucuk paku are rich in beta-carotene, iron and phosphorus and also a great source of dietary fibre.

Ingredients

2 bundles pucuk paku because it will reduce a lot when cooked

2 big red chillies

4 cloves garlic

6 shallots

3 red chilli padi (optional) if you want it spicier

Pound the sambal ingredients

Remove the leaves from the stems

Cut the tip of the stems in half (this is optional)

Wash and drain the vegetable

Heat up 2 tbsp oil and fry the sambal until fragrant

Put in the vegetable

Mix thoroughly

Dish up and serve

This is the children’s portion which I had fried separately

I always believe that the children should learn to eat the same vegetables as the adults