Gulai paku (pakis) // minangese fiddleheads in spiced coconut sauce

Here a receipt for a quite hot soup! easy and fast.


- 300 g edible fiddleheads, rinse off
- 5 -00 mL thin coconut milk
- 100 g tiny silver anchovies (I used silver anchovies)
- 1 lemongrass, take the white part and bruised
- 1 cm length galangal
- 2 pieces asam kandis
- 15 ruku-ruku leaves or can be substituted for lemon basil
- 1 turmeric leaf
- 2- kaffir lime leaves
- 2 Indonesian bay leaves-

1) Blend the spices into a paste:
- red chilies, as desired
- 7 shallots
- 2 cloves garlic
- 4 tbsp coconut milk
- 1 cm length turmeric
- 1 cm length ginger
- 1/2 tsp dried shrimp paste, roasted (most recipes don't add this)
-salt as desired


Step 1

Transfer the spiced paste into a saucepan, simmer and stiring often about 6 - 8 minutes.

Step 2

Add thick coconut milk, asam kandis, lemon grass, galangal and all the leaves. Bring to almost a boil, then simmer for 25 - 30 minutes, stirring often.

Step 3

Add fiddleheads and continue to simmer until the fiddleheads are almost cooked, then add silver anchovies and continue simmering until cooked

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