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The young fronds are stir-fried and used in salads. [6] [7]They may have mild amounts of fern toxins but no major toxic effects are recorded. [8]It is known as pakô ("wing") in the Philippines, [6] pucuk paku and paku tanjung in Malaysia, sayur paku or pakis in Indonesia, phak koot (Thai: ผักกูด) in Thailand, rau dớn in Vietnam, dhekia (Assamese: ঢেকীয়া) in Assam ...
This dish is called gulai pakis or gulai paku, and originated from the Minangkabau ethnic group of Indonesia. In the Philippines, young fronds of Diplazium esculentum or pakô is a delicacy often made into a salad with tomato, salted egg slices, and a simple vinaigrette dressing.
Diplazium is a genus of ferns that specifically includes the approximately 400 known species of twinsorus ferns. The Greek root is diplazein meaning double : the indusia in this genus lie on both sides of the vein.
Diplazium dilatatum is a small fern occurring in India, Indochina, Malesia and Australia as far south as Wauchope, New South Wales. The habitat is moist shaded areas. The habitat is moist shaded areas.
Diplazium esculentum is also used in the tropics (for example in budu pakis, a traditional dish of Brunei [47]) as food. Tubers from the "para", Ptisana salicina (king fern) are a traditional food in New Zealand and the South Pacific. Fern tubers were used for food 30,000 years ago in Europe.
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It was later shown that Diplazium flavoviride and Homalosorus pycnocarpos (as Diplazium pycnocarpon) were closely related to the genus Diplaziopsis. [ 11 ] Molecular phylogenetic studies in 2011, 2012 and 2017 showed that Homalosorus and Diplaziopsis form a clade, with Homalosorus pycnocarpos sister to the species of Diplaziopsis .
Other vegetables popularly cooked this way include bean pods and fiddlehead ferns like paku pakis and midin. Vegetables like carrots, cucumbers, onions and yardlong beans are used to make a localised variety of pickle called acar. Vegetables and herbs are also popularly served undressed and often raw in some rural indigenous communities as ulam.