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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
Gulai Pakis (Curry with Fern Leaf)
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
-
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.
Plate and Serve!
Prepare a serving bowl, and ladle the fern curry into the bowl. Garnish with fried onions and serve hot.
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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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