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

http://indonesiaeats.com/anyang-pakis-north-sumatran-fiddleheads-spicy-grated-coconut/

Anyang-Pakis

Ingredients:
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

Directions:
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.

Notes:
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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