Ingredients

  • Serves 2-4 people
  • 300 g fern leaves

    20 ml cooking oil

    100 ml thick coconut milk

    500 ml water

    10 g fried onions

     

    Ground spices :

    2 candlenut

    10 g ginger

    10 g turmeric

    5  curly red chili

    10 red cayenne pepper, whole

    4 cloves garlic

    6  shallots

     

    15 g galangal, crushed

    2 bay leaves

     

    Seasoning:

    8 g salt

    8 g sugar

    17 g chicken stock powder

     

Gulai Pakis (Curry with Fern Leaf)
Recipe Courtesy of
Asian Food Network

Gulai Pakis (Curry with Fern Leaf)

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Gulai Pakis, is a curry made with fern leaves, coconut milk and spices, and is popular in West Sumatra, especially in the western coastal areas. Gulai Pakis is commonly served with Ketupat, which is white rice wrapped in woven palm leaves and cooked. A staple for those living in the Pariaman region but a treat for everyone else.
  • Easy
  • 30 min
  • 20 min
  • 15 min
  • 1 steps
  • 17 Ingredients
  • Easy
  • 1 steps
  • 17 Ingredients
  • 30 min
  • 20 min
  • 15 min

Instructions

  1. Making Gulai Pakis

    • Pluck the fern leaves off the stem and wash. Drain and set aside.

    • Puree the spices ingredients into a paste.

    • Add cooking oil in a pan and heat to medium. Saute the paste together with galangal and bay leaves for 15 minutes, or until the spices are cooked, stirring constantly.

    • Next, add the water and coconut milk, and stir to mix. Add the seasoning and cook until it boils. Once it’s boiling, add the cleaned fern leaves and cook for 5-7 minutes. Turn off the heat.

    Making Gulai Pakis


Plate and Serve!

Prepare a serving bowl, and ladle the fern curry into the bowl. Garnish with fried onions and serve hot.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 300 g fern leaves

      20 ml cooking oil

      100 ml thick coconut milk

      500 ml water

      10 g fried onions

       

      Ground spices :

      2 candlenut

      10 g ginger

      10 g turmeric

      5  curly red chili

      10 red cayenne pepper, whole

      4 cloves garlic

      6  shallots

       

      15 g galangal, crushed

      2 bay leaves

       

      Seasoning:

      8 g salt

      8 g sugar

      17 g chicken stock powder

       

    Nutrition
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