Kerabu Pucuk Paku (Fiddlehead Fern Salad)

We often have a craving for Nonya flavours like a Kerabu Pucuk Paku but we don’t always want to have it with Sambal Belacan. This is how we can make it with just chili, omitting the belacan for a healthier serving of Kerabu. I like to enjoy local nyonya flavours in a healthy way.

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Recipe - Kerabu Pucuk Paku (Fiddlehead Fern Salad)

INGREDIENTS:

250g pucuk paku (fiddlehead fern tips)

4 shallots, peeled and sliced finely

1 bunga kantan (ginger flower), sliced finely

4 kaffir lime leaves, sliced finely

2 tbsp kerisik (toasted grated coconut)

30g peanuts, toasted and skin removed

1 tbsp dried shrimp, fried (I omitted)

Dressing:

3 - 4 red chillie, pound

4 tbsp thick coconut milk

1 tbsp brown sugar or to taste

2 tbsp calamansi lime juice (from 2 lime)

Salt to taste

METHOD:

Wash and cut the fiddlehead fern tip into few equal segment. Use only the tender part of the fern. Blanch in boiling water and drain. Keep aside.
Prepare the dressing – In a small pot, bring to boil pound chillie, coconut milk and sugar together. Remove from the stove. Add in calamansi lime juice and salt. Adjust the taste according to your taste.
In a mixing bowl, add in all the ingredients and dressing. Mix well.