VILLAGE STYLE MENU / MENU KAMPUNG

KERABU PUCUK PAKU & ASAM PEDAS AYAM

BW to DAPUR TANPA SEMPADAN yesterday & craving for CMG's heritage menu.. 

Therefore, I have set my mind, I shall go for Malay heritage menu today.

Fortunately, this morning, I managed to score some lovely wild fern shoots / pucuk paku from d Acheh's Store @ USJ8. 

So, here u r.. d incredibly delicious appetizer for d day.. 
WILD FERN SHOOTS SALAD.

  By right, the salad is best mixed with cockles.. but, d cockles were omitted this time around since those in the store were not so fresh. I substituted cockles with dried shrimps.

WILD FERN SHOOTS SALAD RECIPE / 

KERABU PUCUK PAKU RESEPI

Ingredients :

400g wild fern shoots / pucuk paku

100g bean sprouts

20g dreid shrimps

1/4 cup freshly grated coconut
2 - 3 tbsp coconut milk (optional)
1 shallot - pounded

5 bird's eye chillies - pounded

2 tbsp fresh lime juice

2 tsp sugar

1/2 tsp salt

Method :

1. Snap the shoots of the wild fern. Blanch the fern shoots in boiling salted water for 1-2 minutes. Remove the fern shoots from heat and dip into cold water. Drain well and set aside.

2. Blanch d bean sprouts as well. Drain and set aside.

3. Soak dried shrimps. Drain and set aside. 

4. Toast the grated coconut in a pan over low heat, stirring occasionally until crisp, aromatic and golden brown; about 20 minutes.

5. Grind finely d dried shrimps, shallot & chillies in a mortar and pestle.

6. Mix well all ingredients. Season with the coconut milk. Add lime juice, salt & sugar to taste.

SOUR & SPICY CHICKEN STEW / ASAM PEDAS AYAM
As I m craving for Malay heritage menu, here comes d second dish of d day..

Asam pedas is a dish that is very synonymous with Malacca, Malaysia.  Asam pedas literally is  hot/spicy and sour and is basically a stew of fish or beef in a light gravy.  
Ingredients:

Half bird of chicken - cut into 12 pcs

40--50 ml cooking oil

A - Finely ground:

15-20 dried chilli - soak in hot water and cut into 3cm lengths

6 shallots big

3 garlics

1" ginger

1 tsp black pepper

1 tbs  shrimp paste / belacan

B

3 stalks lemon grass - slightly bruised

3 stalks polygonum leaves / daun kesom

1 tbs tamarind paste - mixed with 500ml water

Salt & sugar to taste

Method:

1. Using an electric blender, finely grind the A.

2. In a pot, heat oil over medium heat, sauté ground spice paste until fragrant, stir occasionally.

3. Add in ingredients B.

4. Add in d chickens. 

5. Simmer over low heat for 15 -20 minutes or until d chicken is cooked.

6. Salt & sugar to taste.

Bon appetite everybody..

Have a nice Friday.