Sambal Paku 叁峇巴古菜 | Nyonya Series | Cook with Pam ASIA TO OZ
Автор: pamela chong
Загружено: 2025-07-05
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Sambal Paku 叁峇巴古菜 | Nyonya Series | Cook with Pam ASIA TO OZ
Sambal Paku is a spicy Malaysian or Indonesian dish made using paku pakis (wild jungle fern, also called fiddlehead ferns). It’s usually cooked in a chili sambal base, often with anchovies or shrimp paste, and sometimes coconut milk. It’s earthy, spicy, aromatic, and slightly creamy if coconut is added.
Making the sambal belacan 叁峇峇拉煎的做法 (blended together)
Ingredients 材料：
120g red chillies 红辣椒
30g belacan (toasted) 峇拉煎 (烤过）
Seasonings 调味料
1 calamansi 桔子
1 tsp sugar 糖
1 tsp salt 盐
1 tbsp lime juice 酸柑汁
SAMBAL PAKU
Ingredients 材料：
300g young paku shoots 嫩巴古菜
2 shallots, sliced 红葱头（切片）
2 pips garlic, sliced 蒜苗头（切片）
1/2 tbsp dried prawns 虾米
150g prawns, shelled 虾（去壳）
1 red chilli, julienned 红包辣椒 （切丝）
1 tsp sugar 糖
1 tsp chicken stock powder 鸡精粉
2 tbsp sambal belacan 叁峇峇拉煎
2 tbsp water 清水
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