Move over, kale and spinach—there’s a new green in town, and it’s got a story to tell. Hidden deep within the lush rainforests of Sarawak, midin (pronounced mee-deen) is a jungle fern that has long been a well-kept secret among locals. But as adventurous eaters and chefs around the world discover its crisp texture, unique flavor, and nutritional benefits, midin is quickly making a name for itself beyond Borneo.
A Rainforest Treasure: How Midin is Harvested
Unlike farmed vegetables, midin grows wild, thriving under the humid canopy of Sarawak’s dense rainforests. Harvesting midin isn’t a simple task—it requires patience, skill, and an intimate knowledge of the jungle.
The Foragers’ Journey:
In the early morning, local Iban and Bidayuh foragers venture into the rainforest, navigating through thick undergrowth. They look for midin’s tender young shoots, which curl like a violin’s scroll. Only these fresh, vibrant green fronds are picked—the older ones are left behind as they become tough and fibrous.
Harvesting by Hand:
Using small knives or their bare hands, foragers carefully snip off the young midin shoots, ensuring that the plant continues to grow for future harvests. The picked ferns are bundled together, their delicate stems wrapped in banana leaves to keep them fresh before they are transported to markets and restaurants.
From Jungle to Kitchen: How Midin is Prepared
Once harvested, midin moves quickly—from the jungle to bustling local markets and straight into kitchens, where it is transformed into delicious dishes.
Step 1: Cleaning the Midin
At the market or home, midin is rinsed thoroughly to remove any jungle debris or tiny insects hiding in its feathery fronds. Some cooks prefer to soak it in water for a few minutes before draining.
Step 2: Cooking Methods
Midin’s charm lies in its versatility. It has a naturally crisp texture, unlike regular ferns, and absorbs flavors beautifully. Here are the most popular ways to enjoy midin:
1️⃣ The Classic: Stir-Fried with Belacan (Shrimp Paste)
- In a hot wok, sauté chopped garlic and chilies in oil.
- Add a spoonful of belacan (shrimp paste) for a smoky, umami depth.
- Toss in the midin and stir-fry for just 1-2 minutes to retain its crunch.
- Finish with a splash of soy sauce and a squeeze of lime.
2️⃣ Garlic & Salt Simplicity
- For a cleaner, lighter taste, simply stir-fry midin with garlic, a pinch of salt, and a drizzle of sesame oil.
3️⃣ Blanched Midin Salad
- Dip the midin into boiling water for 30 seconds, then immediately plunge it into ice water.
- Toss with a simple dressing of soy sauce, lime juice, and crushed peanuts for an invigorating cold salad.
4️⃣ Midin in Soup & Curry
- Add midin into light chicken broth or coconut-based curries for an extra layer of texture and a hint of earthiness.
Where to Try Midin in Sarawak
For the freshest and most authentic experience, midin is best enjoyed in Sarawak itself. Some of the top places to try it include:
🍽️ Lepau Restaurant (Kuching) – A traditional Dayak-style restaurant offering midin stir-fried with fragrant belacan.
🍽️ Top Spot Food Court (Kuching) – A hawker-style seafood paradise where midin is often served alongside fresh prawns and fish.
Buying Midin: How to Choose the Best Ones at the Market
If you’re exploring Sarawak’s wet markets, choosing the right midin is key to ensuring the best taste and texture. Here’s what to look for:
✅ Bright Green Color – Fresh midin should be vibrant, never dull or yellowish.
✅ Tender, Curling Fronds – The younger and more curled the shoots, the better. Avoid straight or fully unfurled fronds.
✅ Firm Stalks – Gently bend the stems—fresh ones should be firm and snap easily, not limp or rubbery.
Bringing Midin Home: Packing & Customs Tips
Because midin is highly perishable, transporting it outside of Sarawak requires careful packing and checking local customs regulations.
📦 How to Pack Midin for Travel
- Wrap midin in damp paper towels, then place it inside a perforated plastic bag to maintain freshness.
- Keep it refrigerated until departure. If traveling far, consider using an insulated cooler bag.
🌍 Check Customs Regulations
- Different countries have varying import restrictions on fresh produce. Always check with local customs authorities before bringing midin across borders.
- Some travelers opt to bring dried or pickled midin, which is easier to transport.
A Taste of Sarawak’s Heritage
Midin isn’t just a vegetable—it’s a symbol of Sarawak’s rich biodiversity and a testament to the resourcefulness of its indigenous communities.
The next time you visit Sarawak, skip the usual greens and indulge in this rainforest delicacy. Whether stir-fried, blanched, or added to soup, midin offers a flavorful adventure unlike any other.
