Another speciality from Sarawak is Midin, a kind of wild ferns grown in bushes along streets. With rapid development and clearance of bushes, Midin is becoming scarce and more expensive nowadays. Midin is tastier compared to the green ferns as it is milder and less starchy.
This is how I cook Midin:
1 bundle Midin - break it to small pieces & discard the tough parts
3-5 pieces Young Corns - sliced
A bit of Black Fungus - soaked & sliced
2 tbsp Oil
1 Red chilli*
2 Bird-eye Chilli* (optional)
1 inch cube Belacan* (shrimp paste)
2 tbsp Anchovies* (* pounded)
Salt & MSG (optional)
1. Heat up oil and fry pounded ingredients until fragrant.
Add in 1/2 cup of water & boil.
Add in Salt & MSG.
Add in young corn and fungus & stir until soften.
Add in Midin & stir until cooked.
2. Serve with white rice & other dishes.