Asahan’s Anyang Pakis by Dapur Sinolin
Preparation time: 20 minutes
Cooking time: 30 minutes
- 300 ml of Sinolin cooking oil
- 3 bunches of ferns
- 100 gr bean sprouts
- 1 piece of young coconut halved and grated
- 8 red onions
- 20 grams of cayenne pepper, chopped roughly
- 25 gr dried shrimp
- ½ tsp of cilantro, roasted
- 1/2 limes, take the water
- 2 tablespoons of sugar
- ½ tbsp salt
- 10 pieces of red pepper
- 3 kaffir lime leaves
- 2 cloves of garlic
- Pick the ferns according to the order of the petiole. Wash it under running water, drain. Then dry if below the sunshine for a moment, do this so that the mucus in the fern disappeared.
- Picked the bean sprouts and wash clean, drain it.
- Heat the cooking oil in a small pan, fry the ebi prawns for 5 minutes or until dry. Lift and drain.
- In a medium pot, add 2 liters of water, then bring to a boil. After boiling, put in the for 3 minutes, make sure the fern is soft. Lift and drain.
- In the same pan, add bean sprouts and stew for 1 minute. Drain.
- Peel the onion and sliced a little thick.
- In a pan, stir-fry the shredded coconut until browned about 10 minutes. Lift and chill in room temperature, grind coconut coriander, and prawns until smooth.
- Milled shrimp using a blender until smooth.
- In a bowl, add coconut, shrimp, onion, cayenne chili, red pepper, garlic, coriander powder, sugar, salt, lime juice, orange leaves and stir well using the hands while kneading it a little. Test the taste to get the desired flavor, Anyang synonymous with acid, so if it is less acid you can add lemon juice to get the appropriate flavor.
Serve Anyang Pakis:
- Form fern leaves, sliced onions and bean sprouts on a serving plate then sprinkle with coconut herbs, give lime juice, then serve.
- Or mix the spile with fern leaves plus bean sprouts and then give lime juice, serve.