Friday, October 26, 2007

Kerabu pucuk pakis

The pakis is an edible fern (fiddlehead fern) that is very popular in this part of the world. In most restaurants that serve them, they are usually fried with a sambal belacan sauce, very delicious. K did this simple Thai styled appetizer with dried shrimps. Refreshing and oh sooo good!

Pakis kerabu
2 cups pakis soft tips, washed and cut into 2" length
1 tablespoon dried prawns, washed and soaked

1 tablespoon fish sauce
2 tablespoon lime juice
1-2 bird's eye chillies, chopped
sugar, to taste

Blanch the pakis in boiling water for 2-3 minutes; rinse in cold water and drain.
Drain the dried prawns and chop or pound coarsely; fry in a dry pan without oil over medium heat until fragrant and golden.
Sprinkle a pinch of sugar on the dried prawn to caramelise and off the heat.
Mix together the dressing, adjust to suit your taste (our palates lean heavily to the sourish side); toss in well with the pakis and chilled. Mix in the dried prawns to serve.

K and Jo


Precious Pea said...

I had this last week at a restaurant and I love it. First of all, i have to hunt for pucuk pakis which i can't seems to find in my area. perhaps I need to search in Malay market.

Terri @ A Daily Obsession said...

yumz, esp with the lime.

ekeng said...

i miss pucuk pakis so much...i will try to order it at restaurant when i go back KK on tomorrow.

wmw said...

One of the few vegetables I actually eat! Yumz...

a feast, everyday said...

precious pea - I get them in d malay market too

terri - and lots more chilli padi...

ekeng - welcome to our blog. u r fr KK?

wmw - we eat lots but dis one of our favourites.

ekeng said...

yes,i'm fr KK.but working at PJ now