Batak-style Sayur Pakis (Fern Soup)

Ingredients

In this Batak adaptation, we replace the traditional rice-based Khao phan phak with ferns, a staple ingredient in Batak cuisine. The spices used in the original dish are substituted with Batak spices like andaliman pepper, turmeric, and lemongrass, which infuse the soup with a distinct Batak flavor profile. We alse have the original recipe for Khao phan phak, so you can check it out.

• 500g (1.1 lb) fresh ferns, washed and trimmed 500g (1.1 lb) fresh ferns, washed and trimmed
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• 2 shallots, finely chopped 2 shallots, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 stalk of lemongrass, bruised 1 stalk of lemongrass, bruised
• 1 teaspoon andaliman pepper (substitute with Sichuan pepper if unavailable) 1 teaspoon andaliman pepper (substitute with Sichuan pepper if unavailable)
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 4g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the shallots, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the andaliman pepper, ground turmeric, and lemongrass to the pot. Stir well to combine the spices with the aromatics.
3. 3.
   Add the fresh ferns to the pot and sauté for a few minutes until they start to wilt.
4. 4.
   Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to low and let it simmer for about 15-20 minutes, or until the ferns are tender.
5. 5.
   Season with salt to taste.
6. 6.
   Remove the lemongrass stalk before serving.
7. 7.
   Ladle the Batak-style Sayur Pakis into bowls and serve hot.

Treat your ingredients with care...

• Ferns — Make sure to wash and trim the ferns thoroughly before using them in the soup. Remove any tough stems or wilted leaves for the best texture and flavor.

Tips & Tricks

• If andaliman pepper is not available, you can substitute it with Sichuan pepper for a similar citrusy and slightly numbing flavor.
• For a heartier meal, you can add tofu or tempeh to the soup.
• Serve the Batak-style Sayur Pakis with steamed rice or crusty bread for a complete meal.
• Adjust the spiciness by adding more or less andaliman pepper according to your preference.
• Garnish the soup with fresh cilantro or basil leaves for an extra burst of freshness.

Serving advice

Serve the Batak-style Sayur Pakis hot in individual bowls. Accompany it with steamed rice or crusty bread for a satisfying meal. Add a squeeze of lime juice for a tangy kick, if desired.

Presentation advice

To enhance the presentation, garnish each bowl of Batak-style Sayur Pakis with a sprinkle of finely chopped fresh herbs, such as cilantro or basil. The vibrant green color of the ferns will be beautifully complemented by the contrasting herbs.