Anyang Pakis, North Sumatran Fiddleheads with Spicy Grated Coconut

Written by on June 13, 2012 in Sumatra Culinary with 0 Comments

Anyang Pakis, North Sumatran Fiddleheads with Spicy Grated Coconut


250 g fiddleheads
1 cup frozen grated coconut
3 shallots, thinly sliced
2 tbsp dried shrimp (Indonesian: ebi), toasted
5 cayenne pepper, seeded
3 tbsps frozen chopped lemongrass
3 kaffir lime leaves, finely chopped
1 kaffir lime (can be substituted for regular lime)
1/2 – 1 tsp coriander
salt and sugar to taste
Note: cayenne pepper can be adjusted to the taste

1. With a mortar and pestle, grind coriander, dried shrimp and cayenne pepper.

2. Combine the ground ingredients with coconut, shallots, lemongrass, kaffir lime leaves and salt. Toast in a medium-hot pan until the liquid evaporates. Set aside.

3. In a salted boiling water, blanch fiddleheads about 2 – 3 minutes, drain and run under cold water to preserve the green colour. Re-drain.

4. In a bowl, combine blanched fiddlheads with the toasted coconut mixture. Place in a serving plate and drizzle kaffir lime over.

Anyang can be made with any vegetables that you like, North Sumatrans also love to add torch ginger flower (also known as bunga kecombrang, kincung, rias, honje or bongkot)

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