Kerabu Pucuk Paku
Makan Tengah Hari • Malaysia
How to Make Kerabu Pucuk Paku (Traditional & Healthy Version)
Kerabu Pucuk Paku is a beloved Malaysian salad featuring wild fern shoots (pucuk paku) tossed in a zesty, aromatic dressing. Widely enjoyed across Peninsular Malaysia, especially in Malay and Peranakan kitchens, this kerabu bursts with flavors from fresh local herbs, lime, and toasted coconut (kelapa parut). Traditionally served as a lunch side dish, Kerabu Pucuk Paku highlights Malaysia’s rich biodiversity and multicultural cuisine, incorporating ingredients like lemongrass (serai) and bird’s eye chili (cili padi). The taste of Kerabu Pucuk Paku is a vibrant balance of tangy, slightly spicy, and herby—making it a refreshing accompaniment to rice or grilled dishes. The star ingredient, pucuk paku, is foraged from Malaysian riversides and valued for its tender texture and unique, earthy flavor. This health-conscious recipe uses minimal oil and plant-based protein, making it an ideal vegetarian option. It’s a wonderful showcase of how traditional Malaysian recipes can be both nutritious and delicious, perfect for anyone seeking an authentic taste of the nation’s culinary heritage.
Bahan-bahan(untuk 1 medium plate (approx. 150g per serving))
- 2 cups Pucuk paku (wild fern shoots) (rinsed and cut into 5cm pieces)
- 1 small Red onion (thinly sliced)
- 1/2 cup Fresh grated coconut (kelapa parut) (lightly toasted)
- 2 Cili padi (bird’s eye chili) (sliced; adjust for heat)
- 1 stalk Serai (lemongrass) (white part only, finely sliced)
- 2 tablespoons Lime juice (from 1-2 limes)
- 1/2 small Carrot (julienned) - pilihan
- 2 tablespoons Roasted peanuts (roughly chopped) - pilihan
- 1/2 teaspoon Salt (to taste)
- 1/2 teaspoon Sugar (optional, to balance taste) - pilihan
Arahan
- 1
Prepare pucuk paku by rinsing thoroughly and cutting into 5cm lengths. Discard tough stems.
3 minutes
Use only young, tender shoots for best texture.
- 2
Blanch pucuk paku in boiling water for 1 minute until just wilted. Drain and immediately rinse with cold water to retain color.
5 minutes
Shocking in cold water helps keep the greens vibrant.
- 3
Lightly toast grated coconut (kelapa parut) in a dry pan over low heat until fragrant and golden. Set aside.
5 minutes
Stir constantly to prevent burning the coconut.
- 4
In a large mixing bowl, combine blanched pucuk paku, sliced red onion, serai, cili padi, and julienned carrot (if using).
3 minutes
Toss gently to avoid bruising the delicate greens.
Kenapa hidangan ini sihat
This Malaysian vegetarian salad uses wild greens and fresh aromatics, making it nutrient-dense while keeping calories low. With no deep-frying or heavy sauces, Kerabu Pucuk Paku is ideal for weight-conscious eaters and those seeking a balanced, plant-based meal. The dish’s natural fiber and phytonutrients support gut health and promote satiety.
Kerabu Pucuk Paku is low in calories and rich in fiber, vitamins A and C, and beneficial antioxidants from fresh herbs and vegetables. Pucuk paku is particularly high in iron and calcium, while toasted coconut adds healthy fats in moderation. Using minimal oil and plant-based protein (peanuts), this dish is cholesterol-free and heart-friendly. The inclusion of lemongrass and lime boosts the immune system and aids digestion.
Petua
- 💡Tip 1: Always use freshly picked pucuk paku for the best flavor and texture.
- 💡Tip 2: Toast coconut just until golden—over-toasting can make it bitter.
- 💡Tip 3: Adjust chili and lime to your preferred heat and tanginess levels.
Penyimpanan & hidangan
Best consumed fresh. Store leftovers in an airtight container in the refrigerator for up to 24 hours. The salad may lose some crunch but remains flavorful.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 110.0 kcal |
