Sides
Paku Pakis Goreng (Stir-Fried Fiddlehead Ferns)
Ingredients
- - 300 g Fiddlehead ferns (paku), trimmed (10½ oz)
- - 4 Garlic cloves, sliced
- - 2 Shallots, sliced
- - 2 Fresh red chillies, sliced
- - 5 g Belacan (shrimp paste), toasted (1 tsp)
- - 30 ml Neutral oil (2 tbsp)
- - 3 g Fine salt (½ tsp)
- - 30 ml Water (2 tbsp)
Method
- Wash the fiddlehead ferns thoroughly and trim off any tough or woody ends. Blanch briefly in boiling water for 1 minute, then drain well.
- Heat the oil in a wok over medium-high heat. Add the garlic and shallots and stir-fry for 1–2 minutes until fragrant.
- Crumble in the toasted belacan and add the sliced chillies, stirring for 30 seconds.
- Add the drained ferns to the wok and toss to coat in the aromatics.
- Add the water and salt, and stir-fry for 3–4 minutes over high heat until the ferns are just tender but still bright green and slightly crisp.
- Taste and adjust seasoning, then serve immediately while hot.
Introduction: Wild fiddlehead ferns, known locally as paku or pakis, grow abundantly along Brunei's riverbanks and are gathered and stir-fried as a simple, everyday vegetable side.
Cultural Background: Wild fiddlehead ferns, known locally as paku or pakis, grow abundantly along Brunei's riverbanks and are gathered and stir-fried as a simple, everyday vegetable side. Their tender, slightly nutty shoots are traditionally cooked quickly with garlic, chilli and a touch of belacan, and served as one of the vegetable dishes that typically accompany a bowl of ambuyat.
Tips: Do not overcook the ferns — they should retain a slight crunch and bright green colour. Wash fiddlehead ferns very thoroughly, as they can carry grit from riverbanks. High heat and a quick stir-fry are key to keeping the texture right.
Variations: Add small dried anchovies (ikan bilis) for extra savoury crunch. Swap fiddlehead ferns for water spinach (kangkung) if unavailable, using the same method. Omit belacan and use a splash of soy sauce for a lighter, milder version. Omit the belacan and use a splash of soy sauce for a fully vegan version.
Storage: Best eaten fresh; leftovers can be stored in an airtight container in the refrigerator for up to 1 day, though texture softens.
Reheating: Reheat briefly in a hot wok for 1 minute; avoid microwaving, which makes the ferns limp.
Nutrition: Per serving: approx. 90 kcal, 3g protein, 6g carbohydrate, 6g fat.
FAQs:
Q: Where can I find fiddlehead ferns?
A: Look for ‘paku’ or ‘pucuk paku’ at Southeast Asian grocers, usually sold in bunches in the fresh vegetable section.
Q: Can I use a different vegetable?
A: Yes, water spinach (kangkung) or pumpkin shoots make good substitutes using the same stir-fry method.
Q: Is this dish always served with ambuyat?
A: It’s one of the most common accompaniments to ambuyat, though it is equally enjoyed on its own with rice.