Mangrove Fern, Acrostichum aureum, Urap Piyai

Written by on June 17, 2012 in Bali Food with 0 Comments

Urap Piyai, Mangrove Fern,  Acrostichum aureum

http://mangroveactionproject.org/

Urap Piyai (Steamed Acrostichum aureum (Mangrove Fern)Acrostichum-aureum-400

Fiddleheads with Grated Coconut and Spices)

Urap is a steamed, boiled or sauteed vegetable dish served hot, usually with bean sprouts, spinach,

water spinach (kangkung or on choy), and other leafy vegetables. It is then served with a spicy peanut sauce, or sauted lightly in cocout oil with chillis. This recipe uses the bright read,

soft fiddleheads from Acrostichum aureum, and another herb, Beluntas (Pluchea indica) which

is commonly found in coastal villages in Indonesia.

Ingredients

- 1 bunch of Acrostichum aureum fiddleheads

- 1 small bunh of Beluntas leafs

- 1 bunch spinach

- 1 bunch kangkung

- 5 shallots

- 1/2 coconut (grated)

- 4 tablespoons coconut oil

- chilli peppers (if desired)

- salt to taste

Preparation

Clean all the leafy material. Boil. Put aside.

Slice shallots thin. Split chillis and remove seeds.

Dice chillis. Lightly saute shallots, chillis, grated

coconut and salt remaining ingredients in coconut

oil. Mix with boiled leafy material and

serve hot on a banana leaf.]

or

Mix shallots, chillis, grated coconut and salt in

a bowl and wrap mixture in banana leaves.

Steam Mix with boiled leafy material and serve

hot on a banana leaf

Urap Piyai (Steamed Acrostichum aureum (Mangrove Fern)

Fiddleheads with Grated Coconut and Spices)

Urap is a steamed, boiled or sauteed vegetable dish served hot, usually with bean sprouts, spinach,

water spinach (kangkung or on choy), and other leafy vegetables. It is then served witha

spicy peanut sauce, or sauted lightly in cocout oil with chillis. This recipe uses the bright read,

soft fiddleheads from Acrostichum aureum, and another herb, Beluntas (Pluchea indica) which

is commonly found in coastal villages in Indonesia.

Ingredients

- 1 bunch of Acrostichum aureum fiddleheads

- 1 small bunh of Beluntas leafs

- 1 bunch spinach

- 1 bunch kangkung

- 5 shallots

- 1/2 coconut (grated)

- 4 tablespoons coconut oil

- chilli peppers (if desired)

- salt to taste

Preparation

Clean all the leafy material. Boil. Put aside.

Slice shallots thin. Split chillis and remove seeds.

Dice chillis. Lightly saute shallots, chillis, grated

coconut and salt remaining ingredients in coconut

oil. Mix with boiled leafy material and

serve hot on a banana leaf.]

or

Mix shallots, chillis, grated coconut and salt in

a bowl and wrap mixture in banana leaves.

Steam Mix with boiled leafy material and serve

hot on a banana leaf

Acrostichum-aureum

Acrostichum speciosum

These ferns are among the few that can tolerate saline soil and grows in the back mangroves. But they cannot tolerate flooding. Besides brackish water, it also grows in freshwater swamps and marshes.
A. aureum has rounded leaf tips while A. speciosum has pointed leaf tips.
The young leaves are reddish. When older fronds become fertile, the underside of the leaflets at the tip becomes covered with red-brown sporangia.
spore bearing leaflets
Uses: The young shoots can be eaten raw as a salad or cooked (Malay, India, Sri Lanka). The leaves are also used as cattle feed. Older leaves when dried are parchment-like and used as fire-resistant roof thatch (Vietnam and the Pacific). The fibres of old leaves may also be used to make cord.
Traditional medicinal uses: Rhizomes are pounded into a paste and used to treat wounds and boils (Malay). Leaves are used to stop bleeding.
Role in the habitat: Among the first large low-growing plants to grow on the landward side of the mangrove, the fern provides shade for other plants and trees to take root. But on cleared mangroves, it can form impenetrable thickets which prevents other plants from taking root. Thus it is often considered a weed. For animals, these thickets provide safety and shelter. Birds such as the Purple Heron (Ardea purpurea) make their nests in these thickets.

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