Sayur Pakis Teri Jengki - stewed fern tops with anchovies

Ingredients

• 2 bunchesfern tops (fiddleheads), or green asparagus
• 2red lomboks
• 1,000 mlthin coconut milk
• 1kunyit leaf
• 75 gteri jengki anchovies
• 1asam kandis
• 1 tspsalt
• as neededoil
• 4shallots
• 3 clovesgarlic
• 2 cmfresh turmeric
• 1 cmfresh ginger

Instructions

1. 1

   Fry the anchovies

   Heat oil in a pan and fry the anchovies. Lift them out and set aside.

2. 2

   Prepare the vegetables

   Cut the fern tops into pieces and slice the lomboks into rings.

3. 3

   Make the spice paste

   Pound or grind the shallots, garlic, turmeric and ginger into a paste.

4. 4

   Fry the paste

   Heat oil in a pan and fry the spice paste for 4 minutes.

5. 5

   Add the coconut milk

   Pour in the coconut milk, add the kunyit leaf and bring the mixture to the boil.

6. 6

   Cook the stew

   Add the fern tops, lomboks, asam kandis and salt. Cook until the fern tops are done, then serve.

What is sayur pakis teri jengki?

Sayur pakis is an Indonesian vegetable stew made with fern tips, while teri jengki refers to the small dried anchovies that give this version its savoury depth. Coconut milk carries the aromatics and softens the sharp, salty flavour of the fish.

This version builds flavour by frying the anchovies and spice paste before simmering the greens. If fern tops are unavailable, the recipe suggests green asparagus as an alternative.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The coconut milk and frying oil provide most of the fat, while the greens and coconut milk contribute carbohydrates; the anchovies are the main protein ingredient. Serve with a modest portion of rice and add extra greens if you want a more balanced plate.

The greens and aromatics

Fern tops: Cut them into manageable pieces so they are easy to eat and cook evenly. If using asparagus instead, trim any tough ends before cutting it.

Spice paste: Shallots, garlic, fresh turmeric and ginger are pounded or ground together. Frying the paste for 4 minutes is the recipe’s main step for developing its aroma.

Frying the anchovies

Anchovies: Fry them first, then take them out of the pan and set them aside. This separates their initial cooking from the coconut-milk simmer.

Oil: The recipe calls for oil both to fry the anchovies and to fry the spice paste. Use enough for frying, without letting the paste catch.

Balancing the stew

Coconut milk: Thin coconut milk forms the broth, so bring it to the boil after adding the kunyit leaf, then add the remaining ingredients.

Asam kandis: This souring ingredient brings a tangy counterpoint to the rich coconut milk and salty anchovies. The recipe adds it whole with the greens and lomboks.

How to tell when it is done

Greens: Cook the fern tops until they are done, as directed, rather than relying on a fixed time that the recipe does not give. Check a piece for a tender texture before serving.

Broth: Bring the coconut milk to the boil before adding the greens, then keep an eye on it as the stew cooks. Stir gently so the ingredients cook in the broth without breaking up the greens.

Serving the stew

Serve the stew warm, with rice if you want a more substantial meal. The plain rice provides a mild base for the salty anchovies, aromatic spices and tangy broth.

The recipe says to serve after the greens are cooked; it does not specify adding the fried anchovies back into the pan. You can serve them alongside or on top if you want to keep their texture distinct.

Recipe notes & tips

• Grind the spice-paste ingredients thoroughly for an even flavour throughout the broth.
• Slice the lomboks into similar-sized rings so they cook at roughly the same pace.
• Fry the anchovies first and set them aside as instructed.
• Bring the coconut milk to the boil before adding the fern tops.
• Taste the broth near the end and adjust the salt to suit the anchovies you are using.

Variations

• Use asparagus: Swap in green asparagus if fern tops are unavailable.
• Adjust the chilli: Use fewer lomboks for a milder stew.
• Add the anchovies at the end: Return the fried fish just before serving for a more distinct texture.
• Serve with rice: Pair the stew with plain rice to make it a fuller meal.

Common mistakes to avoid

• Adding the paste raw: Fry it for the full 4 minutes before adding the coconut milk.
• Skipping the anchovy frying: Fry the anchovies first and set them aside as the method directs.
• Boiling before adding the leaf: Add the kunyit leaf with the coconut milk, then bring the mixture to the boil.
• Overcooking the greens: Check the fern tops as they cook and stop when they are done.
• Guessing the salt: Taste the broth before adding more, since the anchovies are already savoury.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until hot, stirring carefully; avoid a prolonged boil, which can affect the coconut-milk broth.

Frequently asked questions