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Midin ferns have long stems with small, tightly curled fronds. The stems have very few leaves, are fleshy and crunchy, and range in color from dark green to green with a red-brown tint. The fronds are pinnate, which means they have tiny alternating green leaflets, and the young fronds are typically harvested when still curled. Midin is crisp, slightly sweet, and vegetal in taste with flavors similar to the fiddlehead fern.
Seasons/Availability
Midin is available year-round.
Current Facts
Midin, botanically classified as Stenochlaena palustris, is a wild fern that thrives in tropical, swampy regions and is treated as a vegetable in cooking preparations. Also known as Biling, Kalakai, Paku Midin, and Lemiding, Midin is highly perishable and must be used the same day it is picked. Malaysia is home to over 1,165 species of ferns, but the Midin is one of the most popular ferns to be used as a culinary ingredient and is easily found in the wild or purchased in local markets.
Nutritional Value
Midin is an excellent source of iron, fiber, potassium, omega-3 fatty acids, and antioxidants.
Applications
Midin is best suited for cooked applications such as stir-frying and sautéing. The fern retains its crunch when cooked and is commonly enjoyed sautéed in a skillet with a few aromatics such as garlic to enhance, but not overpower its green flavor. Midbe stir-fried and mixed with vinegar to make a salad or used in soups with Sabong leaves. Midin pairs well with oyster sauce, vinegar, garlic, ginger, lemongrass, turmeric, shallots, dried shrimp, belachan, bird’s eye chiles, mushrooms, calamansi, and lily flower. Midin must be used the same day it is picked, as it will begin to turn black and lose flavor over time.
Ethnic/Cultural Info
Midin has been a local ingredient in the cuisine of the indigenous tribes of Sarawak, Borneo, and is used in folk medicine to reduce symptoms of fevers, stomach aches, ulcers, and skin irritations. Midin increased in popularity in the city markets in thuse of its availability in the wild and the community’s shift towards a health-conscious diet. Though Midin is now widely found in local restaurants and street vendors in Sarawak today, it is still prepared similarly to the original tribal preparations and highly regarded as a delicacy because of its short shelf life.
Geography/History
Midin is native to Southeast Asia and thrives in wet, tropical climates. Today, Midin can be found at local restaurants and markets in parts of Southern India, Southeast Asia, Polynesia, and Northern Australia.
Midin ferns are known for their long, fleshy, and crunchy stems, which feature a unique color palette ranging from dark green to a green with red-brown tint. Their tightly curled fronds are harvested while still young, showcasing a crisp and slightly sweet vegetal taste. These ferns share flavor similarities with fiddlehead ferns and are often appreciated for their fresh and distinctive profile.
Dimapur New Market
797112 Dimapur, Nagaland
Midin: Midin is best used fresh, as it quickly turns black and loses its flavor. It retains a satisfying crunch when cooked, making it ideal for stir-frying or sautéing with garlic, ginger, or lemongrass. You can also mix it with vinegar for salads or use it in soups with Sabong leaves. Midin complements ingredients like turmeric, bird’s eye chiles, calamansi, dried shrimp, and lily flower beautifully.
Midin, scientifically named Stenochlaena palustris, is a popular wild fern native to tropical, swampy regions. Commonly used as a vegetable in Malaysian cooking, it must be consumed the same day it is harvested due to its high perishability. This nutrient-rich fern contains iron, fiber, potassium, omega-3 fatty acids, and antioxidants, making it a healthy addition to meals. It is part of Malaysia's diverse fern population, which includes over 1,165 species.
Midin grows in wet, tropical environments and is native to Southeast Asia. It is commonly found in local markets and restaurants across Southern India, Southeast Asia, Polynesia, and Northern Australia.
Midin, a wild fern native to Sarawak, Borneo, has long been a staple ingredient in the cuisine of the region's indigenous tribes. It is praised not only for its flavor but also for its use in traditional medicine to alleviate symptoms such as fevers, stomach aches, ulcers, and skin irritations. While its popularity has expanded to city markets and local restaurants, it remains a delicacy due to its short shelf life and is often prepared in ways that honor its tribal culinary origins.
Midin ferns have long, crunchy stems with few leaves and tightly curled fronds. They are typically dark green or green with a red-brown tint. The fronds are pinnate, featuring tiny alternating green leaflets, and are often harvested young while still curled. Their taste is crisp, slightly sweet, and vegetal, similar to the flavor profile of fiddlehead ferns.
Midin: Midin is ideal for quick cooking methods like stir-frying and sautéing, as it retains its crunch and green flavor when prepared this way. To enhance its taste, pair it with ingredients such as garlic, ginger, lemongrass, or belachan. It’s important to use midin on the same day it’s picked, as it will quickly turn black and lose flavor if stored for too long.
Satok Market
185, Q309
Yamon Foong Joon Kuching SARAWAK 93050
Midin: Midin, or Stenochlaena palustris, is a wild fern that grows in tropical, swampy areas and is beloved for its culinary uses, especially in Malaysia. It is highly perishable and must be consumed shortly after being harvested. Malaysia boasts over 1,165 fern species, but Midin stands out as a local favorite, often sold in markets or gathered directly from the wild for dishes featuring fresh, vibrant flavors.
Satok Market
185, Q309
Yamon Foong Joon Kuching SARAWAK 93050
Midin is a plant native to Southeast Asia that flourishes in wet, tropical climates. It is commonly found in local markets and restaurants across Southern India, Southeast Asia, Polynesia, and Northern Australia, making it a regional delicacy with widespread appeal.
Satok Market
185, Q309
Yamon Foong Joon Kuching SARAWAK 93050
Midin is a fern native to Sarawak, Borneo, cherished in local cuisines and valued for its traditional medicinal uses, including alleviating fevers, stomach aches, ulcers, and skin irritations. Its popularity has grown due to its availability in the wild and its appeal to health-conscious diets. Despite being widely available in restaurants and markets today, it retains the traditional preparations of indigenous tribes and is considered a delicacy due to its short shelf life.
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