Indonesian Food Recipe

The young tips of several varieties of wild ferns are enjoyed in many parts of Indonesia. They are sold in wet markets throughout  Southeast Asia and have an excellent flavor. Young asparagus or spinach make excellent substitutes.

Ingredients

2 cups (500 ml) thin coconut milk 1 lb (500 g) fresh fern  tips (fiddle-heads) or young asparagus, washed 2 salam leaves (optional) 1 tablespoon tamarind juice (see our sambal recipes) ½ teaspoon salt

Spice Paste

1 in (2 ½ cm ) fresh galangal, peeled and sliced ½ in (1 cm) fresh turmeric, peeled and sliced, or ½ teaspoon ground turmeric 1 in (2 ½  cm) fresh ginger, peeled and sliced 2 to 3 red finger-length chilies, deseeded 3 shallots, peeled 2 cloves garlic, peeled

Cooking Directions:

1. Make the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little coconut milk if necessary to keep the mixture turning.
2. Bring the Spice Paste and coconut milk to a boil in a saucepan . Reduce the heat to medium and simmer uncovered for 2 minutes. Add the fern tips or asparagus, salam leaves and tamarind juice, mix well and bring to a boil again, then simmer for about 15 minutes, stirring frequently until the vegetables are tender. Season with the salt and remove from the heat.

Transfer to a serving casserole and serve  immediately with stearned rice. Source: Authentic Recipes from Indonesia, Heinz von Holzen and Lother Arsana