Gulai Sagu Cumi Udang Pakis

Fern Soup with Sago Pearl, Shrimp, and Squid


Preparation info

  • Difficulty


  • Serves


Appears in

Flavors of Indonesia

By William Wongso

Published 2016

  • About

A light soup made with shrimp broth as its base. Fern leaves add green shades and fibered texture to the soup.


  • 300 gr pearl sago
  • 50 gr basil
  • 5 bundle fern leaves
  • 200 cc hot water
  • 3 stalks spring onion, sliced into 1-cm pieces, sautéed
  • 1 pc turmeric leaves
  • 100 gr squid
  • 1 liter water

Ground spices

  • 40 gr shallot (about 8 cloves)
  • 30 gr garlic (about 6 cloves
  • 2 pcs red chilli
  • 1 gr turmeric or curcuma
  • 1 kg shrimp (about 50-60 pieces)



  1. Soak pearl sago with hot water until thickened lump. Shape the sago lump into little sago balls with tablespoon.
  2. In a medium stock pot, pour water and bring to boil. Add ground spices, shrimp, squid, salt, pepper, turmeric leaves, ferns, and basil.
  3. Prepare soup bowl. Put sago ball into the bowl. Pour the soup. Sprinkle with spring onions before serving.