Pucuk Paku Masak Lemak (Traditional)
Hidangan tradisional · Malaysian
A classic Malaysian dish featuring tender fern shoots cooked in a rich, creamy coconut milk gravy infused with aromatic spices. This traditional preparation highlights the natural sweetness of the fern shoots and the savory depth of the spiced coconut broth.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Pucuk Paku (fern shoots)500g
- Coconut milk400ml
- Shallots3
- Garlic2 cloves
- Ginger1 inch
- Turmeric powder1 tsp
- Dried chilies (soaked and deseeded)3-5
- Belacan (shrimp paste)1/2 tsp
- Anchovy (ikan bilis), soaked and drained50g
- Saltto taste
- Water100ml
Langkah
- 1
Clean and trim the pucuk paku (fern shoots). Blanch briefly in boiling water, then drain and set aside.
- 2
Prepare the spice paste: blend shallots, garlic, ginger, turmeric powder, dried chilies, belacan, and anchovies until smooth.
- 3
In a pot, combine the spice paste with coconut milk and water. Bring to a gentle simmer over medium heat, stirring occasionally.
- 4
Add the blanched pucuk paku to the simmering coconut milk mixture. Cook for about 5-7 minutes, or until the fern shoots are tender and the gravy has slightly thickened.
- 5
Season with salt to taste. Serve hot.
