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Pucuk paku is a type of tender fern that can be found in most markets. Only the shoots are taken because they are crunchy.

Ingredients:
Progresso Solid Light Tuna in Olive Oil, 5-Ounce Tins (Pack of 6)Zoe Extra Virgin Olive Oil, 1-Liter Tins (Pack of 2)Celtic Sea Salt, Vitamin Mineral Blend (Fine Ground Celtic) 1/2 lb.
200 g pucuk paku
50 g canned Tuna 
1 red chilly (sliced)
5 cloves garlic (peeled of the skin)
2 tbsps oil for frying

Ingredients to be pounded:
2 fresh chillies
1 cm cube shrimps paste
2 cloves garlic
a pinch of salt


Method:

1. Pluck the shoots of pucuk paku, wash and drain them.

2. Heat oil in a wok. Fry the pounded ingredients till fragrant.

3. Add in the peeled garlic, sliced red chillies, tuna and pucuk paku.

4. Stir fry for a few minutes.

5. When cooked serve on a plate.


Note:

Do not cook the pucuk paku for too long or it will be slimy.








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