I would consider this recipe as my signature dish. It’s easy to make and my family loves this dish as much as I do. But I am not sure whether it could be called as a dish but any way I call this dish “sambai daun paku”. To make this sambai. I usually need:
2 bunch of daun paku
7 to 8 asam sunti, this is a typical spice used in every household in Aceh.
6 chilies - I normally use rawit
1 sliced shallot
3 cm sliced lemongrass
1 cup grated fresh coconut
1 tea spoon u neulhe . It is actually a paste made from grinded fried grated coconut meat
Salt
Directions:
First, steam the leaves for 10 minutes and drain the excess water and leave them aside. Then, grind asam sunti, sliced shallot, sliced lemongrass, chilies using pestle and mortar into a paste. Try not to grind them smoothly, so you still can taste the texture of the ingredients. Mix the fresh grated coconut into the paste then add the U neulhe and then mix evenly.
Finally toss the Paku leaves with the coconut mixture and salt for seasoning. Served
