Cooking Edible Ferns With Grated Coconut

---

---

Nature always provide edible yummy plants._{Often we do not suspect that wild plants are actually edible.}

---

---

Before you scroll down further on my food blog this time, you have to make sure that you really understand what ferns are edible. There are lots of non-edible ferns out there.

In Indonesia, edible ferns are called PAKIS. From the search I did on the internet, it turns out that the edible ferns in my area look a little different from what I saw on the internet. In my area, edible ferns look smaller especially on the headferns.

Also, in my area, edible ferns have lots of edible leaves. So, I'm sure there are many types of similar ferns out there, but only a few are edible. Just be careful.

---

---

---

My mother and I used to often pick edible ferns. I did that back when I was a kid, when there were bushes and small forest areas near my house. My mother used to guide me to pick edible ferns. Just like the moment when we took wild mushrooms. Must be careful with edible and inedible.

---

---

---

Edible Ferns For Sale At Local Market

Currently I only rely on the local market to procure edible ferns. I don't dare to look for edible ferns in the wild. Too risky for that. There are many wild plants that have the same headferns.

At the local market I buy edible ferns at low prices. That's good! Some kind of nostalgia. It's not every day that I buy edible ferns. Only when I'm missing my late mom, and I'm nostalgic in the kitchen.

---

---

---

Ferns Salad With Grated Coconut

In Indonesia, the most popular way to serve edible ferns is to make them into salads and make them into gravy with creamy coconut milk.

This time I will share a recipe for edible ferns which is made into a salad, mixed with seasoned grated coconut.

For special seasoning, I use red chilli with red onion and garlic, with some other aromatic herbs. In Indonesia, we are used to relying on chilies and onions to season vegetables to make them more delicious. So, let's look at the ingredients and how to cook it.

---

The Ingredients

• one full bunch of edible ferns (about 250 grams
• 2 cups of grated coconut
• 3 cloves of red onions
• 2 cloves of garlic
• 5 red chilies
• 1 stalk of lemongrass, divided into two parts and flattened
• 2 thumb sizes of flattened ginger
• 3 kaffir lime leaves
• 1 teaspoon of salt to boil ferns
• 1 teaspoon of salt to mix with salad

---

---

---

Cooking Steps

Removing Hard Stem of Ferns

We have to sort the ferns leaves and stems first. I just used my hands, checking for tough stems and removing them. I only use the stems that are not tough (still young stems) as well as young leaves.

---

---

---

Boiling Ferns

Bring the water to a boil. Add salt, then add ferns. Cook about 10 minutes.

After boiling, set aside the ferns to be mixed with the seasoned grated coconut later.

---

---

---

Making Chilli Paste

While waiting for the ripe ferns to be boiled, making chili paste. Here I'm using traditional tools (a mortar and pestle). Flattened lemongrass and ginger.

---

---

---

Cooking Chilli Paste

First, heat the cooking oil. Add lemongrass, ginger and kaffir lime leaves. Then add chili paste. Cook until the chili changes color.

---

---

---

Cooking Grated Coconut

Add grated coconut into Chili paste. Keep stirring until grated coconut looks drier than before.

---

---

---

Mixing Boiled Ferns With Seasoned Grated Coconut

Adding Boiled Ferns. Mix them well by stirring continuously so they don't burn. Cook for a few minutes until they are thoroughly mixed. Then serve.

---

---

---

Our family really likes this fern coconut salad. Usually, my family serves it with warm rice. Oh, soo yummy!

The combination of grated coconut and Boiled ferns is the perfect match. We can also add chopped cucumber for this savory salad.

Do you cook ferns or have you seen them in your local market? Make sure you really get ferns supplies from a trusted seller. See you!

---

---

---

Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

---

---

---

---

Best Regards,
Anggrek Lestari

---