Fiddlehead Fern Gulai (Gulai Paku)

Fiddlehead Fern Gulai (Gulai Paku) is a traditional Padang dish made from fiddlehead ferns cooked in coconut milk and spices. The crisp texture and distinct flavor of the ferns are combined with a rich, savory, and spiced coconut milk broth, creating a refreshing and appetizing dish.

Preparation Time: 25 minutes
Cooking Time: 30 minutes
Difficulty Level: Easy
Servings: 4–5 people

Ingredients

Main Ingredients:

  • 3 bunches of fresh fiddlehead ferns (± 500 grams)

  • 800 ml coconut milk (from 1 coconut)

  • 100 grams fresh shrimp (optional)

  • 2 pieces of asam kandis

  • 2 tsp salt

  • 1 tsp granulated sugar

  • 1 tsp mushroom seasoning (optional)

Spice Paste:

  • 8 shallots

  • 4 cloves garlic

  • 6 red curly chilies

  • 8 red bird's eye chilies

  • 3 cm turmeric

  • 2 cm ginger

  • 3 cm galangal

  • 3 candlenuts, toasted

  • 1 tsp coriander powder

Supplementary Spices:

  • 2 lemongrass stalks, bruised

  • 3 kaffir lime leaves

  • 2 bay leaves

  • 1 turmeric leaf (if available)

Instructions

Step 1: Preparing the Fiddlehead Ferns

  1. Select young and fresh fiddlehead ferns

  2. Trim off the tough ends (± 2 cm from the bottom)

  3. Wash the ferns thoroughly under running water to remove dirt and sand

  4. Soak in salted water for 10 minutes, then rinse

  5. Drain and cut into 2–3 sections

Step 2: Preparing the Spices

  1. Grind all spice paste ingredients using a blender or mortar and pestle

  2. If using shrimp, peel and clean them, leaving the tails on if desired

  3. Heat 4 tbsp oil in a wok

  4. Sauté the ground spice paste with lemongrass, kaffir lime leaves, bay leaves, and turmeric leaf until fragrant and cooked through

Step 3: Cooking the Gulai

  1. Add shrimp (if using) and sauté until they change color

  2. Pour thin coconut milk into the wok and mix well

  3. Add asam kandis, salt, and sugar

  4. Cook over medium heat while stirring until it comes to a boil

Step 4: Adding the Fiddlehead Ferns

  1. Add the cleaned fiddlehead ferns to the coconut milk broth

  2. Mix well and cook over medium heat

  3. Cook for 10–15 minutes until the ferns are wilted but still crisp

  4. Pour in the thick coconut milk and stir gently

  5. Cook for 5 minutes until the sauce thickens slightly

  6. Adjust seasoning, remove from heat, and serve

Tips

  • Choose young fiddlehead ferns with stems that snap easily

  • Avoid overcooking the ferns to maintain their crispness

  • Wash the ferns thoroughly to remove all sand

  • Omit shrimp for a vegetarian version

  • Add Medan anchovies for a flavor variation

Variations

  • Spicy Fiddlehead Fern Gulai: Add more bird's eye chilies

  • Fiddlehead Fern Gulai with Fish: Replace shrimp with flaked mackerel tuna

  • Vegan Fiddlehead Fern Gulai: Omit shrimp and use vegetable broth

Serving Suggestions

  • Serve warm with white rice

  • Pairs well as a side dish for rendang or other gulai dishes

  • Complement with sambal lado and crackers

  • Serve with cucumber as a fresh side

Storage

  • Store in an airtight container in the refrigerator for up to 2 days

  • Not recommended for freezing

  • Reheat briefly before serving

Nutritional Benefits

  • Rich in fiber and vitamins A and C

  • Contains calcium and iron minerals

  • Low in calories yet filling

Nutrition per Serving

  • Calories: 120 kcal

  • Protein: 6g

  • Fat: 8g

  • Carbohydrates: 9g

  • Fiber: 4g

This Fiddlehead Fern Gulai offers a unique blend of savory coconut milk, spicy flavors, and the distinct freshness of fiddlehead ferns. Enjoy your cooking!
 

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Fiddlehead Fern Gulai (Gulai Paku)