I am aware of my various masak lemak recipe in this space. My parents are originated from Negeri Sembilan & masak lemak is kind of synonym to the family menu. This is another masak lemak that I love. Pucuk Paku is a type of fern. It goes the best with masak lemak.
First, slice 3 cloves of shallots, 2 cloves of garlic, 2-3 tbs of Bird Eye Chilly paste (I nomally make in big portion. Chillies & fresh turmeric are blended together. Store in the freezer for later use) & a tablespoonful of dried anchovies.
Pour in a cup of diluted coconut milk from a 200ml packet. Heat fire.
Stir continuously on slow fire. After 5 minutes, pour in the rest of the coconut milk.
Keep stirring. Once it's about to boil, add in the Pucuk Paku.
Add salt to taste & it's ready. Very simple. The trick is never stop stirring under slow fire.
Masak Lemak Pucuk Paku. Serve with hot rice.