015e Balinese Fern Salad (Jukut Paku Kalasan)



350 Gram Fern leaves

200 milliliter Coconut Milk boil until 150 ml left

1 pcs Jeruk Limau (Lime) Cut in half, squesed the juice

6 cloves Shallots sliced finely, fried

2 cloves Garlic sliced finely, fried

2 pcs Red Chilies seeded, sliced finely, fried (optional)

3 cm Kencur (white ginger) lesser galangal

2 cloves Garlic,

1 teaspoon Shrimp Paste (optional) fried

3 tablespoon Vegetable oil

1/2 tsp. Salt to taste


In a large sauce pot, bring salt and water in to boil. Add the fern and blanch for about 2 minutes, ensuring they remain crisp.

Make a rough paste out of kencur and garlic with mortal and pestle or processor.

In the small saucepan over a medium heat fried the paste with vegetable oil until golden brown. Put a side.

On a platter, mix well the fern with coconut milk, fried shallot, garlic and chili. Pour the jeruk limau juice over the mixture.