8C+Midin+Goreng+Belacan

"If all vegetables taste like midin, I'd go vegetarian." (unknown fan, 2014)



HISTORY OF MIDIN

A popular dish in Sarawak, midin is a type of wild plant which grow in low land in secondary forest and open spaces such as rubber plantation. Scientifically known as stenochlaena palustris, the plant lives in the same season as rizomataus and epiphytic. Midin is one type of jungle ferns that can be found in the tropical South East Asia countries. In Sarawak, these can be found in abundance, and it has become a very familiar vegetable dish especially in restaurants. Locally it is also being called milin or bilin. Before the commercialization of midin, the Dayak has been consuming midin for a very long time. However, they normally consumed the more leafy portion of midin which is also known as Paku Merah. It is identified by its red color, and it'll turn to green when it is fully mature and become inedible. Since only the leaves are used and it produced less bulk when it wilted, they normally will add-in a bit more water to this stir-fried dish, or added into simple 'one-dish' soup which consist of few types of protein and vegetables.

INTERESTING FACTS ABOUT MIDIN


 * the more it is picked, the more it multiplies!


 * India, Cameroon and several other places also have Midin as dishes.


 * It is quite difficult to differentiate pucuk paku and Midin; pucuk paku is more sticky and Midin is more crunchy when cooked!

RECIPE

Ingredients: 2 bundles of Midin 6 red chillies 4 chilli padi 2 cloves of garlic 6 cloves of shallots 2 cm shrimp paste 2 tablespoons fish sauce

<span style="font-family: Georgia,serif;">Method: <span style="font-family: Georgia,serif;">1.Heat a frying pan and fry the substance: <span style="font-family: Georgia,serif;">Add ¼ cup of cooking oil <span style="font-family: Georgia,serif;">8 rough shrimps (cast the feet)

<span style="font-family: Georgia,serif;">2. The material is ground until it is fragrant.

<span style="font-family: Georgia,serif;">3. Add the shrimp, oyster sauce and fish sauce.

<span style="font-family: Georgia,serif;">4. Put a little bit of water.

<span style="font-family: Georgia,serif;">5. Then add Midin.

<span style="font-family: Georgia,serif;">6. When the sauce begins to concentrate, and vegetables are tender, they can be served immediately. Enjoy!

<span style="font-family: Georgia,serif;">source: <span style="font-family: Georgia,serif;">[]

<span style="font-family: Georgia,serif;">NUUR HAWANI ABD MUBTALIB <span style="font-family: Georgia,serif;">NUR ZULAIKHA ZAILANI <span style="font-family: Georgia,serif;">NOR AIN ROMELI <span style="font-family: Georgia,serif;">SYAMIMI SAIFUL ANWAR