Forget kale and avocado toast, there’s a new hero in the world of unique vegetables, and it hails from the rainforests of Sarawak. Midin, a wild jungle fern, is rapidly becoming a culinary darling, not just in Malaysia but beyond its borders.
So, what exactly is midin? Imagine a fiddlehead fern with a vibrant green hue and a delicate, feathery frond. Unlike its more common cousin, paku, midin boasts a firmer texture and a subtle sweetness that lends itself beautifully to various cooking styles.
Traditionally, midin has been a staple in the diets of the indigenous communities of Sarawak, particularly the Iban and Bidayuh people. It’s harvested fresh from the jungle floor, where it thrives in the humid embrace of the rainforest canopy. But in recent years, midin has undergone a remarkable transformation, journeying from humble jungle fare to trendy restaurant menus.
The rise of midin can be attributed to its unique flavor profile and versatility. Stir-fried with belacan (shrimp paste) and chilies, it takes on a smoky, savory depth. Blanched and tossed in a salad, it delivers a refreshing crunch and a touch of sweetness. Midin even finds its way into soups and curries, adding a textural intrigue and a subtle earthiness.
Beyond its taste, midin boasts an impressive nutritional profile. It’s a good source of vitamins A and C, and also packs a decent amount of fiber and iron. This nutritional punch, coupled with its exotic appeal, has made midin a darling of health-conscious foodies.
However, there’s a catch. Midin is highly perishable. Its delicate fronds wilt quickly, making it a challenge to find fresh outside of Sarawak. This exclusivity only adds to its mystique, and has even sparked attempts to cultivate midin commercially.
So, the next time you’re looking for an exciting culinary adventure, seek out midin. This jungle fern from Sarawak is more than just a vegetable; it’s a taste of Borneo’s rich biodiversity and a testament to the ingenuity of Sarawakian cuisine.
Fun fact: Midin is said to have medicinal properties as well. Traditionally, it’s been used to aid digestion and boost energy levels.
Travel Tip: If you find yourself in Sarawak, don’t miss the opportunity to try midin at a local restaurant. It’s a must-try for any adventurous eater!
