Fresh (2)…

If you’re lucky in the morning, you may be able to catch them selling midin (wild jungle fern) at the Bandung kuih stall that I frequent. For RM4.00, you get one plastic bag full.

I had picked out the unopened….or not fully-opened “curls” and fried those to take over to my parents’ place for their lunch. That would be the best part – very sweet and crunchy. My father, who would never eat midin at the restaurants, was full of praises…and complained about how hard those at the shops were and how he was not able to eat them.

Well, the fact is…the midin that they sell here is very young and freshly-plucked that very morning. After cooking half of it, I still had this much left…

STP's fried midin 1

…My missus did not cook it that evening and no prize for guessing who had to do it in the end – the next day! Tsk! Tsk!ย Normally, it is fried with sambal hay bee (dried prawns) and belacan but you will need to pound that with all the other ingredients, like what I did here. My mother used to blanch them in hot water and toss with lard and Foochow red wine. That was nice too but I was never really crazy about it – like the Thai-style way they prepare midin at the Ruby Restaurant here.

But being really fresh and young, the midin tasted good even when you just fry it with garlic and add salt and msg according to taste or use chicken stock granules in place of these. That day, to cook the remaining half, I used these…

STP's fried midin 2

– finely-chopped garlic, sliced chillies, a few prawns and chicken stock.

Just heat a bit of oil in the wok and fry the garlic till golden brown, add the chillies and the prawns and stir for a while till the prawns are cooked. Throw in the midin and add a tablespoon of chicken stock and stir till the midin is cooked…

STP's fried midin 3

Then, it is ready…

STP's fried midin 4

Very easy, don’t you think?ย I’m sure you would agree that it certainly looked a lot nicer than the ones here…and of course, the most important thing is – it tasted good and was a welcome change ย from the usual.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

25 thoughts on “Fresh (2)…”

  1. I wonder… if my dad would be cooking after he retires?

    I’m sure he will – keeps one physically and mentally active…and for the joy and satisfaction when the outcome is really good. ๐Ÿ˜‰

  2. This looks so simple, good and delightful. I do miss all these authentically Malaysian food … ๐Ÿ˜ฆ

    Just garlic plus chicken/anchovies stock…or salt & msg… I think they call this “ching chao” or something which probably means plain-fried (Don’t take my word for it! It’s Greek to me! LOL!!!)…and cook veg like greens, beans…even asparagus and whatever in this manner. Nice for fresh veg – taste not drowned by the sambal or oyster sauce…

  3. I love… it is something like paku pakis over here cos of the curls..

    The taste is different – but both taste good. They do not sell paku pakis at restaurants here but they do sell midin. The Chinese, because of the influence of the language, call it something that sounds like “mi lian”…and eventually the fern ends up being called “million”. I guess eating a lot of it will make one a millionaire? LOL!!! ๐Ÿ˜€

  4. Midin n paku are yummy although i do prefer paku more. This holiday I am so grateful to be able take a break and being served absolutely delicious food without having to cook them myself. I enjoy cooking but sometimes it is nice not having to cook..

    I like both…but paku has to be fried with sambal or it will not taste very nice…or cooked masak rebus with young corn and prawns plus belacan and chilli. Enjoy your holiday…and all the good food in JB and Singapore. Yum! Yum!

  5. *die* i dnt eat this one. lol! mom oso very very less cook this kind of dish, once in a blue moon only when she n grandma craving for this. hahahaha

    It’s cold. Not good for people with rheumatism or arthritis…but fry it with ginger. That will balance it and then it would be ok.

  6. I don’t think I’ve eaten this before but no harm trying more green veggies if I see this midin ๐Ÿ™‚

    I don’t think you have this over there…just paku pakis which I’ve seen in hotel buffets but they only use it to make kerabu – not fried with sambal or masak lemak the way we do it here.

  7. Good morning Cikgu, you know what is the best part of coming to your blog and take a read at it………………..i always learn new words for instance, today i learnt midin (wild jungle fern) never knew that before… thank you for that.. i shall keep coming back

    Hmmmm…wonder what word you’ll pick up next! LOL!!! ๐Ÿ˜‰

  8. i never cook my midin with prawns..should try one day.

    Plain with garlic and chicken stock? Nice also…but of course the prawns will give it the added flavour. Saves the trouble of having to pound all the ingredients…and you’ve got arthritis, can’t pound all the time.

  9. Oh…this reminded me how long i have not eaten this. Guess the last time i had was sambal belacan midin.

    You have that there…or did you happen to be in Sarawak and got to eat it? Don’t think they have it over there in the peninsula.

  10. The all time No 1 vegetable in my books. The ones they serve in the restaurants are usually very thick. Unlike the skinny ones they sell in the market. Best cooked with belacan and hai bee.

    That would be a compliment…from someone who does not really care for vegetables. LOL!!! Of course it is best with hay bee and belacan and chilli…but the pounding can be quite a chore. The restaurants get their regular supplies – the curls only (unopened) and the fat thick ones…not the miserable skinny ones. When we buy at the market, we get an assortment…and if they tie in a bundle, you may end up with some unwanted inedible ones rolled up in the middle! Tsk! Tsk! ๐Ÿ˜ฆ

  11. Wah.. nice dish! Looking at those prawns. LOL! And I’m sure it would be very fragrant too with dried shrimps!

    It’s best with dried shrimps. This is just an alternative if you feel lazy to do the pounding or you are short of time and would like to get it cooked fast.

  12. the prawns.. nice.. =)

    You love seafood? Prawns will enhance any dish that you add them to…with their special sweetness…even instant noodles.

  13. Midin!! I love midin, but with simple cooking which is ginger with foochow red wine. Yum yum!!

    My ex co, the country director is British, he love midin, everytime when i go back Sibu i will bring Midin and a bottle of foochow red wine for him. ๐Ÿ™‚

    Buy back to KL. Gosh…all withered already. Ya…nice with ginger and Foochow red wine too. My missus cooks it like that…when lazy to pound! LOL!!!

  14. now i wonder, actually what is the different with this midin and another type, with a “curl” on the top? Is it both also call midin?

    The curls are very very young midin… It will open gradually…and you will get all the leaves. I dunno why some leaves are green, some red… The curls are nice and crunchy – nicer but more expensive – double the price, I think.

  15. wah bro…i adore your this dish….now i know this plant name…wild fern…actually i ate twice before….is it called paku pakis in bm?

    No, no…midin is completely different from what we call paku here though both are in the same wild fern family. Actually there’s another type – hairy and a bit bitter, also not bad…but not very popular.

  16. I often go back to my village where I harvest paku frequently in the bush near my old house. However, sad to say, midin is rare. To compare, both are delicous if they are fresh!! Cook with belacan and a bit of chilly……yummy.

    Midin grows where there is a lot of grass (lallang) in the secondary vegetation after a forest has been cleared and left to grow back…or at least, that’s the impression I get. Ya, best with belacan and chilli…

  17. wow…something new to me again! Never seen this before. Only know about the paku pakis but never like the taste.

    Personally, I prefer this to paku…and besides, it is easier to prepare. But paku tastes very nice too…depending on how it is cooked. Those cooked by my parents’ daily catered…not really nice – hardly very much ingredients used in the cooking.

  18. Not sure what midin is? But the whole thing looks like Kangkong (water spinach). I’m sure I’m gonna love it. Uuuu… 2 more days to Indonesia. Can’t wait!

    Nope, it’s not anything like kangkong but may be cooked in similar ways. Lots of ferns in NZ – I wonder if they are edible or not. Wow! You just went to Korea…and now you’re heading back to Indonesia. Gee! You must be really very rich!!! ๐Ÿ˜‰

  19. It looks delicious, very tempted to give it a try……. I myself never have this before, only had paku pakis goreng sambal! ๐Ÿ™‚

    Have a nice day ahead!

    The taste is something along that same line even though it is not exactly the same.

  20. no ler…gawai just went back n end of this month goin back again… ๐Ÿ™‚

    Ah! I’ll be going in mid-September for a cousin’s wedding…

  21. don tel me its d same wedding as im goin back on 15th sept as my ex coleek married on 16th… :$

    Nope…I’m going on 16th, wedding on 18th.

  22. i think i saw this in the market before, wondering whats that. now i know!

    Oh? You have that over at your place? Where would that be?

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at

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