Pucuk Paku Masak Belacan

written by Sarah Michael Griffin November 14, 2017

Got this green bunch in the night market around my place. Looks delicious and mouth watering. It is usually cooked with belacan or coconut milk. Sometimes it can be taken raw or blanched and eaten with any sambal of your choice as Ulam.

Pucuk Paku has many health benefits. It contains high amount of iron and is good for anemic people. Apart from that it contains Vitamin A, C and E which makes it an ideal anti-oxidant food. The vitamins in the plant itself helps in absorbing the iron in it. It also contains potassium and vitamin B complex ( riboflavin, niacin and thiamine). To extract the full benefits of Pucuk Paku, it is advised to consume it raw.






How To Make Pucuk Paku Masak Belacan

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Serves: 4 Prep Time: Cooking Time:


  • 1 bundle of Pucuk Paku ( about 300gram ) cleaned (refer to notes on how to clean it) and cut into an inch long
  • 6 small Rose Onions, skin peeled
  • 9 cloves of Garlic, skin peeled
  • 1 inch of Belacan (Fermented Shrimp Paste), toasted
  • 2 tbsp Chili Paste
  • 1 handful of Ikan Bilis Bulu Ayam, broken into small pieces and fried till its crispy and golden
  • 1 tsp Brown Sugar
  • 2 tbsp Peanut Oil


  1. Pound the onions and garlic till it forms into a paste.
  2. Pound along the toasted belacan with the paste. Set aside.

    Left: pounded onion and garlic, Right: Fried Ikin Bilis Bulu Ayam

  3. Heat up the wok or pan and pour in the oil.
  4. Saute the paste till fragrant.
  5. Add in the Ikan Bilis Bulu Ayam, mix well.

    Adding the “precious gold flakes” into the saute’ed paste

  6. Stir in the chili paste and fry again till the oil breaks.
  7. Add in the Pucuk Paku and fry till it wilt slightly, add 2 tbsp of water so that it doesn’t burn.

    By now the stir-fry will fill the kitchen with its fragrance

  8. Sprinkle in the brown sugar and mix in well, and fry up for another half a minute.
  9. Pucuk Paku Masak Belacan is now ready to be served.


How To Clean The Pucuk Paku 1. Remove the hard stalk part, and use the soft part. As this will hurt the stomach if ingested. 2. Trim away the leafy parts and keep them. 3. Halve all the soft stalk parts that are slightly thick. 4. Cut the stalk and leaves if applicable into 1 inch long. 5. Also always remove any dried or wilted part of the leaves or any leaves that have grown yellow. Why didn't I use any Salt? The Belacan/Fermented Shrimp Paste that we use has already a lot of salt in it, plus the Ikan Bilis. If you love to, you can add a 1 tbsp of soy sauce into the stir-fry while adding the brown sugar. Remember guys to Cook, Snap the picture of the finished product of the recipe that you tried from us, and post it in Instagram with the hashtag #noshandgrub. We will Re-Post it and give you a shout out!

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