Gulai Paku
fiddleheads in a herby coconut sauce

300 gr fiddleheads
500 ml santen cair (thin coconut milk)
100 gr tiny silver anchovies
1 sereh (lemongrass)
1 cm laos (galangal)
2 asam kandis
15 ruku-ruku leaves
1 kunyit (turmeric) leaf
2 jeruk purut / kaffir lime leaves
2 salam leaves

6 shallots
3 cloves garlic
4 tbsp santen asli (thick coconut milk)
1 cm kunyit
1 cm jahe (ginger)
1/2 trassi bakar (roasted shrimp paste)
1/2 tsp salt

Cara membuat:
Pound or grind the ingredients for the bumbu fine into a paste. Heat a wok and add the paste and let it simmer slowly for 6 minutes. Add the santen, the asam kandi, the sereh, the laos, the ruku-ruku, the kunyit leaf, the jeruk purut and the salam leaves and let it simmer slowly for 30 minutes. Add hte fiddleheads and cook the nearly done. Then add the anchovies and let it smmer slowly until done.

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