Anyang Pakis is one of the typical Malay culinary delights originating from Sumatra, especially known in the North Sumatra region. This dish combines fresh young fern leaves with roasted coconut spices, creating a savory, fresh, and authentic taste. In addition to being delicious, Anyang Pakis also has a cultural value that is closely related to the traditions of the Malay community.
Main Ingredients and Characteristics
Pakis: Ferns are wild plants that are easily found in forests and wet areas. Its young and soft leaves are the main ingredient.
Roasted coconut: Grated coconut that is roasted until brown gives a distinctive savory taste.
Spices: A combination of shallots, garlic, chilies, lemongrass, and lime leaves adds complexity to the taste.
Asam: A combination of sourness from citrus to create a delicious fresh sensation.
How to Cook
Boil the ferns in a little water until wilted, and cut to taste.
Roast the grated coconut until brown.
Grind or pound the spices until smooth (onions, chilies, lemongrass, lime leaves) until fragrant.
Add the roasted coconut to the spices, stir well.
Mix the boiled ferns, add salt, sugar, and a little lime juice or kandis acid.
This dish is usually served as a side dish with rice, often at traditional events or family celebrations.
Nutritional Richness
Ferns contain lots of fiber, vitamins, and minerals, while coconut provides healthy fats. This combination makes Anyang Pakis a delicious and healthy dish.
Symbol of Tradition and Togetherness
In Malay culture, Anyang Pakis symbolizes togetherness because it is often served in large portions to be enjoyed with family or the community. In addition, this dish is part of the local culinary identity that needs to be preserved.
Have you ever tasted Anyang Pakis? This dish is not just food, but also a reflection of the local wisdom of the Malay people who are rich in taste and culture. Let's preserve and preserve our traditional cuisine!!