Coconut Broth with Fern and Jackfruit (Pucuk Paku Nangka Masak Lemak)

Local fern and Jackfruit are very nutritious. They have always been part of our traditional cuisine, but now they have been forgotten by our generation. The fern widely used in the Sarawak region. Let’s make these local vegetables as part of our diet.

Recipe

Prep Time

30 mins

Cooking Time

15 mins

Servings Size

4

Ingredients

  • 2 cups raw jackfruit chopped ( or 1 can jackfruit  drain the water)
  • 1 bunch of fresh fern( pucuk paku)
  • 3 cups water
  • 3 shallots
  • 2 fresh red chili
  • 1 inch fresh turmeric  root
  • 1 inch fresh ginger
  • 1/2 cup coconut milk/ cream
  • 1 tsp of salt (optional)

Method

  1. Cook the Jackfruit / pressure cook it for 5 – 10  minutes with water
  2. If you are using can jackfruit you can leave the cooking process
  3. In a blender grind the onion , ginger , tumeric and chili
  4. Add the paste in the cooked jackfruit  for 5 minutes
  5. Add the fern /pucuk paku in the stew for another 5 minutes
  6. Switch off the stove  and add the coconut milk
  7. Serve warm with rice

Note: If you are using can jackfruit, The time can be reduced to 15 minutes. If you want a thicker Broth use coconut cream instead of coconut milk.