As I still have nothing eventful to post, I thought I'd put up this picture of Pucuk Paku, for the benefit of Rasa Malaysia who says she doesn't know what it is. I had this for dinner last night. It was our 10th anniversary, and wife must have known that I like this vegetable, so we had it for dinner. 10th anniversaries are aluminium, apparently. 1st is paper, 25th is silver, 50th is gold, 75th is diamond....heh heh, such foresight, must be a man who allocated these elements to commemorate anniversaries. Afterall, what is the likelihood of reaching 75th anniversary!!!! I'd be 105 by then..... she probably couldnt tell the difference from a polar mint and a diamond by that time.
I digress. Pucuk paku. A lovely wild fern.
It can be cooked in myriad ways. This one is stir fried with some dried shrimp, and fresh red chillies. Sometimes it's used in kerabus, and sometimes masak lemak. You may thank me at your own leisure, Rasa Malaysia.
Further to the Nigella Lawson Egg Separating Method, I had to make a lemon meringue pie yesterday, (along with 4 choc truffle cakes, 1 tiramisu and 20 scones), so I had to utilise this sensual baking method again. Now, this pic is badly taken because I had to use the left hand to take the picture. I am sadly alone these days in the kitchen, everyone maintains a safe radius.
Dont try to read the palm. I donch believe one.
It can be cooked in myriad ways. This one is stir fried with some dried shrimp, and fresh red chillies. Sometimes it's used in kerabus, and sometimes masak lemak. You may thank me at your own leisure, Rasa Malaysia.
11 comments:
Thanks for posting this article, I think I know now!
Gotta love them slimy things. Thanks for the visual feast.
Question. Pucuk Paku is pucuk paku right? Not the same as the "Sabah See Chai Choi" (I think that's what it's called...
congratulations fb, white hair to old ok hehe :) anyway, that pucuk paku erm..does it have some purplish leaves ? really haven't taste it before !:P
I see...you're into capturing sensual moments on camera! LOL...
unka, nooo lah, pucuk paku is not your sabah shee chai choi...though i think the sabah one is also from same genus.
melting wok, white hair to old? whats dat mean? i think the purplish leaves one is also a kind of fern... not sure lah, i can vaguely imagine what you mean.
wmw, i know, i hope i dont get hauled up for pawn. ......i mean porn.
Hey,
Great blog you have in here. Looks like you are really talented in cooking yummy food. Btw, did you take up any degree or diploma in culinary arts? I will drop by once in a while to see what you have in here and hope that we can share more interesting stuff with each other. Mind if I link you to my blog?
May
Love kerabu pucuk paku but never tried the masak lemak one. I nanny used to put some kerang in her kerabu. Yummmy......
cutie, thanks for the compliment, nope, i am UNEDUCATED in the culinary arts, unfortunately. its all by trial and error, and only in the last 6 months have I been taking it more seriously and attending some courses.
flower, i love kerang...
fb, thx for the link, will update mine later, 'k, thx :) Btw, I bought something like pucuk paku, but its called yam leaf, don't know if that's the same thing ? ohh..white hair till old ? cantonese saying "pak tow tou low" ? hence..the direct informal translation, and congratulations again on ur 10th anniversary :)
congrats on your aluminium anniversary! *count count count* wahseh... next year, i'm considered "married" for 10 years too!!! LOL but i only have one 5 year old fart!
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