During fasting month, we must not forget to take veges in our diet. Eating veges is essential and it helps protect our body from many harmful illness like cancer. A large amount of serving is required to stay healthy. Veges should be taken with every meals. But, during Ramadhan, its not easy to get the kids (especially) to take veges at 5am in the morning. Due to the dislike for veges, many people turn to supplements. The different color of veges has different benefit to health. But for this entry, just let's share a single colored vege ......the Fiddlehead Fern.
Back in 1970s, when my aunt was staying in Kg Nakhoda, Selangor, there was a small creek behind her house. On the other side of the creek there were lots and lots of ferns. We used to cross the creek and pluck the fern ourselves. Wow! what a beautiful memory back then. And Kg Nakhoda is not that far from the heart of the city center Kuala Lumpur. I am not sure whether the environment still exist or perhaps all ferns have to go for development. What a pity sight!!!! Argh .............
Back to our recipe, today it's going to be the Fiddlehead Fern in Coconut Milk and Chili.
A bunch of fiddlehead fern (remove the hard stem, only use the soft stem and the shoot).
1 onion (*)
3 cloves of garlic (*)
1 fresh red chili (*)
some shrimps for flavor
1 cup of coconut milk
1 tablespoon cooking oil
Salt to taste
- All the ingredients labelled (*) are to be pounded or blended coarsely.
- In a pot, place the cooking oil. Once heated, add in the pounded ingredients and saute till brownish.
- Add in the shrimps.
- Add the ferns. (You may add some water, just enough to make the fern tender).
- Finally, add in the coconut milk and salt. Let it boil and ready to be served.
Cooking is always so simple. The tiring part is the preparation and cleaning-up process. Agree with me???
Adios .... Enjoy.