New Youtube Channel

Now that my home's internet speed is upgraded, I can make more videos!
This is my new channel https://www.youtube.com/channel/UCgW4rIH3Gg6Lc8v4G0QlqgA
Please subscribe!

Thursday, June 6, 2013

Fiddlehead Fern Salad~ Kerabu Pucuk Paku- Penang MFF #4



My hubby's aunt has a favourite Penang nonya restaurant in SS2 Petaling Jaya and we dine there quite often together with her. One of the dishes that she always orders is this "kerabu pucuk paku"

Actually I didn't plan to cook this for MFF Penang, but that fateful morning..... after a hot spell, came the rainy days and the wet market was once again selling fern shoots and that morning's collection was utterly beautiful! Sometimes, they look matured and skinny but not this morning... it was fat and young, not too young that it's super slimy, but just perfect! I totally cannot resist and quickly bought everything I needed for this dish.






The outcome  is very much similar with the one at Tanjung Bungah Restaurant except that this has added  shrimp. Aunt CP, try this and you will be a very happy lady :)

As always.... I drank the gravy when everything was eaten up.


Kerabu Pucuk Paku, Penang Nonya style
by WendyinKK
Reference: Nonya Flavours

250gm trimmed fiddlehead ferns
1/4 cup cleaned shrimp, steamed
3 shallots, sliced
4-5 petals of torch ginger, finely sliced
1 Tbsp toasted peanuts, crushed

Dressing
2 red chilli
1cm cube shrimp paste/ belacan
2 Tbsp calamansi juice (30ml)
2 tsp light brown sugar or to taste
1/2 tsp salt (or to taste)
3 Tbsp coconut milk (45ml)

1. Prepare dressing. Pound red chilli with belacan until it turns to a coarse paste. Mix with the rest of the ingredients and taste it. Adjust if needed. Make it slightly oversalted.
2. Blanch fiddlehead ferns in boiling water for 1 minute. Drain and place it on serving dish.
3. Pour gravy over and top with sliced raw shallots, steamed shrimp, torch ginger and peanuts.
4. Toss and serve.

*Add a small pinch of baking soda to blanching water will keep the ferns green.




 I am submitting this to Malaysian Food Fest Penang Month 

6 comments:

  1. Wendy,
    This looks so inviting!!
    I love the dressing too. If i make this i would drink up the left behind gravy too. YUM!!
    mui

    ReplyDelete
  2. Yumz, love love pucuk paku. Can never find it here in SG. :-(

    BTW, in KTrg, we always eat kerabu with keropok keping. And with the 'leftover' gravy, even better! Try it!

    ReplyDelete
  3. Looks like a very appetizing dish, will pin this for other types of kerabu as I have not seen ferns being sold in the market where I usual go to.

    ReplyDelete
  4. Wendy, it's beautiful! My cousin Daphne is right, try it with keropok keping, guarantee you will love it!

    ReplyDelete
  5. I nak kutip udangnya dulu ... lepas tu baru ratah paku!

    ReplyDelete
  6. we loved this dish, very presentable and delicious. easy to prepare. thanks for the post!

    ReplyDelete

Thanks for dropping by my blog.
All comments are greatly appreciated.

If you have tried any of the recipes and blogged about it, please provide a link so that others may have a look at it too :)

FOR NON BLOGGERS:
Please select profile and click "Name/URL" if u do not have any profiles on any of those listed, type in the name (leave the URL empty)

It's not nice to call you ANONYMOUS, so please leave a name.
From 15/11/13 onwards, I will NOT reply comments with no name.

Only comments on posts older than 24 hours will be moderated :)
You won't see them appearing immediately if it's not a fresh post.






Printfriendly

Related Posts Plugin for WordPress, Blogger...