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
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