Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 231kcal 11%
Fat 12g 18%
Saturated Fat 9g 45%
Carbohydrates 22g 7%
Fiber 4g 16%
Sugar 6g 12%
Protein 9g 18%
Cholesterol 4mg 1%
Sodium 338mg 14%

Percent Daily Values are based on a 2,000 calorie diet.

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Cook Your Vegetables Like They Do In Malaysia—With Plenty Of Coconut Milk

Name: Cook Your Vegetables Like They Do In Malaysia—With Plenty Of Coconut Milk
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 12 ounces (350g) fiddlehead ferns; 6 bird’s eye chiles (about 3/4 ounces; 20g), stems removed, thinly sliced; 2 small Asian shallots (2 ounces; 57g), peeled and thinly sliced cross-wise; One 2-inch piece (6g) fresh turmeric, peeled and thinly sliced cross-wise; 1/2 ounce (15g) cleaned dried anchovies (see notes); 1 stalk lemongrass, bottom 4 to 5 inches only (about 1/2 ounce; 12g); 2 1/4 ounces (65ml) coconut milk; 1 1/2 cups (360ml) water; 1 turmeric leaf, optional2 3/4 ounces (75g) sheeled and peeled fava beans (from about 1 pound fava pods), split into their natural halves; 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 1 teaspoon sugar; Cooked white rice, for serving

Prep 10m

Cook 15m

Total 25m

This Malaysian-style vegetable recipe combines fiddlehead ferns, chiles, shallots, turmeric, and coconut milk for a flavorful and aromatic dish. The vegetables are cooked in a delicious coconut broth and served over white rice for a tasty and satisfying meal.

Fiddlehead Ferns

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Nutrition Facts

Cook Your Vegetables Like They Do In Malaysia—With Plenty Of Coconut Milk

Ingredients

Steps

Nutrition Facts

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