Paku Pakis, a type of wild fern, some called it Pucuk Paku. As it grows in the wild forest, this vegetables is definitely pesticide free. This vegetables are usually cook with belacan or eaten as ulam.
Today, here's something different to try. I first tried this dish at a chinese restaurant and immediately fell in love. Love the combination and the salted egg yolk that coat every single piece of the vegetables. Those who loves salted egg yolk, let's give this a try.
Easy to prepare, just 3 simple ingredients recipe.
Ingredients: (serves 2-3)
270g Paku Pakis (weight after pluck)
1 pc Salted Egg Yolk
1 pc Red Chilli Padi - cut
4 tsp Cooking Oil
pinch of Salt
Water for blanching + few drops of cooking oil
Water for steaming egg yolk
Step by Step:
1. Crack open salted duck egg and separate the yolk into a separate bowl.
2. Steam the salted egg yolk for about 15 mins or until fully cook.
3. While the egg yolk still hot, use a fork to mash it. Set aside.
4. Rinse & pluck paku pakis. Only select the tender stems. Normally a few inches from the top only. Discard away those hard to pluck stems which is too old & fibrerous. (*Do not use knife to cut as you can't feel which part is fibrerous. Use hand to pluck)
5. Boil water and add in few drops of cooking oil. Bring to a boil.
6. Blanch paku pakis for about 1-2 mins. Strain & set aside.
7. Heat up the wok with oil. Add in mashed salted egg yolk. Stir till it become all foamy and bubbles up.
8. Add in chilli padi and roughy stir for 30 seconds.
9. Then, add in blanched paku pakis & stir to mix evenly.
10. Add in pinch of salt for seasoning. Do not add too much as the salted egg yolk already salty.
11. Stir for about 1-2 mins and dish up. Serve immediately.
Happy Cooking..