Hello vegan lovers, happy activities to all of you. It feels good and happy to be able to share simple recipes again in this community. Before that, I really hope that you are all well and have the most beautiful moments in your life with your beloved family.
As usual, I will prepare a vegan recipe that is quite legendary in my house. Namely fern with grated coconut seasoning, or commonly known as "Urab on Paku". A few days ago, during the holidays, I visited my mother's house. He picked ferns in the field near where he was gardening.
There are lots of ferns growing wild there, anyone can pick them. So my mother brought home a bunch of fresh ferns which were very beautiful. I started cleaning it there and picked it up and stored it in a closed container to take to my work place. Not only did my mother fern, she also gave me 1 half old coconut. Well, this is because I told him that he really wanted to eat fern with coconut spices.
Coconut Seasoned Fern
Materials Used
1 bunch fern leaves
½ coconut
2 cloves of garlic
6 red onions
5 cayenne peppers
1 cm aromatic ginger (kencur)
So here I took a whole coconut as a souvenir from my mother, she asked me to bring a whole, half-hulled coconut to my place of work. Not only fern leaves and coconuts, there are lots of other foods that he entrusts to me if I go outcity to work like this. Even though I also live in the countryside here, it is very difficult for me to find available coconuts. Therefore, bringing it from home is the best solution at this time.
Procedure Cooking
In the process of making this dish, I first made the coconut seasoning. So, here I will show you my process for measuring coconut with traditional tools that I often use to make grated coconut. Here are the steps!
Step 1
The main step I do is prepare equipment to open coconuts, like this big knife which we usually call a machete. So, next, prepare a container to hold water. This container is really needed to hold fresh coconut water for drinking, of course. Once everything was complete, I started splitting the coconut and collecting the water in a container. Then continue enjoying this drink!
Step 2
Split it into two parts, then prepare the grated coconut tool, prepare a container like a plate. So you should pay attention, I only used half of the coconut.
Step 3
So, continue measuring the coconut, slowly but surely here I do the coconut while sitting, yes, sitting on the surface of the shaving board. Shave the grated coconut until it's finished, just pay attention to the remaining sticky part with the shell. I didn't take it all out so that the coconut remained beautiful.
Step 4
Tara!! Look at the results of my grated coconut, even though it's done manually, the results are like an electric machine, I really like the results!
Step 5
After the grated coconut business was finished, it was time for me to prepare the ground spices that would be used to make the coconut seasoning. Cut the red onion into small pieces, then the garlic, and also the aromatic ginger.
Step 6
Grind the garlic and aromatic ginger until smooth, then the cayenne pepper, do this until smooth.
Step 7
After it was smooth, I continued to grind the shallots, well because if you grind the shallots manually it will be slippery, that's why I did it one last time.
Step 8
After all the spices have been ground, it's time for me to add the grated coconut. And Then grind it together with the spices that were ground earlier.
Step 9
Season with salt, I use half a teaspoon of salt, then I puree it until all the spices are mixed evenly with the grated coconut.
Step 10
Well Tara!! The grated coconut seasoning is ready to use, but set the seasoning aside first while I prepare the fern leaves.
Step 11
In another container, prepare the fern leaves then wash them until clean, then drain them.
Step 12
Prepare a frying pan, roast the fern leaf vegetables without water, when roasting use low heat and always stir the process. Roast until the fern leaves wilt and become soft.
Step 13
Once the fern leaves are soft, add the fern leaves to the grated coconut seasoning that has been mashed. Stir until evenly mixed, then serve on your best plate. Well, this is for one portion.
Results
I enjoy this dish usually with warm hot rice, very tasty. The aroma of kencur and grated coconut is very fragrant, especially as the taste is very tasty. I can finish this in just a moment, the recipe is very simple and easy. You know this is a recipe from my grandmother, today I really miss the simple taste of what she used to serve me. However, this is truly compensated by the unique taste of this simple menu.
About The Author
A woman, firm and stubborn who is called "Nurul", born in July 1993, comes from Indonesia, Aceh province. My daily activity is work.
Besides working, I have several hobbies, namely reading, writing, cooking, gardening, making crafts, and traveling. From this hobby of mine, I will develop some inspiring content for all of you. I am also very happy to discuss positive new things with all of you.