Taman Negara visitors preparing a dish of fresh fiddlehead ferns.
THESE are fiddlehead ferns, known in Malay as pucuk paku and, in Cantonese, paku choy. The English name comes from the resemblance to the coiled tops of fiddles or violins.
Essentially, fiddlehead ferns are fronds that haven’t unfurled into leaves yet.
A wild vegetable, the fiddlehead fern is high in fibre but have a silky, tender texture. Packed with essential minerals, especially potassium, it is a nutrient powerhouse.
It’s mild in flavour, so you can cook it six ways to Sunday. And its versatility makes it a dream ingredient – you can stir-fry it, toss it into soups or simmer it in curries for a wholesome meal.
Still wearing her life jacket after getting off the boat along Sungai Tahan in Taman Negara, Pahang, this visitor is delightfully picking the freshest shoots of fiddlehead ferns for dinner.
In urban areas, a plate of this rainforest delicacy can cost as much as RM30. But if you venture into Pahang’s Taman Negara – one of the world’s oldest rainforests – you can gather as much as you like for free along the riverbanks.
Fiddlehead ferns flourish in jungle foothills and highlands, though they’re absent from coastal and lowland plains.
Licensed eco-tour guide Abdullah Chik, 51, who has been guiding visitors in Taman Negara since 1991, calls foraging fiddlehead ferns a highlight of the experience.
A handful of fiddlehead ferns with Sungai Tahan in Taman Negara in the background.
“After collecting as much as they can, visitors sit together to pluck the tender tips for cooking,” he said.
“Whether stir-fried or cooked in a creamy lemak sauce, everyone loves it. It’s available nearly year-round and has been our staple kampung vegetable for generations.”
For those who aren’t ready to embark on a jungle adventure, there’s a more convenient option.
For a super succulent dish, always pick the youngest shoots – radiant green with plenty of curly fronds of leaves that have yet to form.
Visit the Kampar morning market in Perak, where many vegetable stalls sell fiddlehead ferns for about RM2 per bundle.
When choosing, look for radiant green shoots with slender stems – these are the youngest and most tender.
Tender, young fiddlehead ferns stir-fried in sambal belacan with fried tofu.
Keep in mind, fiddlehead ferns don’t store well in the fridge, so it’s best to cook them soon after purchase. They shine in quick soups, whether it’s a zesty tomyam or a comforting anchovy broth.
Ready to forage and cook up your own fiddlehead feast in Taman Negara? Contact Abdullah at 017-957 7914 for an unforgettable experience.
