paku

Paku is a wild fern of Sarawak and it makes a good vegetable dish for the local indigenous people especially.



It is best cooked with sambal belacan with lots of chillies. This dish is actually part of the menu of most local restaurants.

In Yunan paku (fiddleheads) is also salted or preserved in jars and it is sold in the market at a good price. Preserved paku is usually cooked as a soup.