Kerabu Pucuk Paku (Fiddlehead Fern Salad)
Serves 4
100 g fiddlehead ferns For the dressing
1 tbsp sambal belacan 1 tsp sambal hah bee 2 tsp lime juice
½ tsp sugar
1 tsp light soya sauce 6 tbsp coconut milk
Garnishes
¼ cucumber, peeled and chopped ¼ bud torch ginger, finely sliced ¼ onion, peeled and chopped 1 sprig mint leaves
method
1. Wash the fiddlehead ferns. Select only the tender parts, about
15 cm from the tip. Cut these into two or three equal segments and blanch in hot water. Rinse in cold water and drain in a colander.
2. Combine the dressing ingredients in a bowl and add the ferns. Mix well.
3. Place on a serving plate and garnish with the cucumber, torch ginger and onion.
add a sprig of mint leaves and serve immediately.
Urap (Simple Kampung Salad) Serves 4
1 bundle pennywort leaves, sliced finely
2 bundles young king’s salad, sliced finely 2tbspoil
blend to a fine paste
½ cups dried prawns, washed, soaked and drained
2 red chillies, chopped
1 stalk lemongrass, sliced
2 cloves garlic, peeled and chopped ½ tsp turmeric powder
1 tbsp sugar
1 tsp salt
½ grated coconut, white gratings only
method
1. Put the blended paste in a bowl and add the sugar and salt.
2. Heat the oil in a wok and sauté the blended paste until aromatic.
3. add the grated coconut and stir the mixture over medium to low heat until it becomes dry and flaky.
4. When cooked, add the vegetables and mix well before serving.