Stir-Fried Midin With Shrimp Paste (Resipi Midin Belacan)
Having lived in this state for four months, I begin to learn and appreciate the local food that this state has offered, and that includes the famous quintessential wild fern, which can only be found here. The local calls it biling. Or the official Romanised name for this vegetable is midin.
It looks quite similar to another type of fern, which is more common and widely available, especially during Springtime, that is Fiddlehead or Wild Fern Shoots.
Foragers would usually pick midin early in the morning and sell them at the markets as soon as being collected, as they cannot last a day later. Therefore, it is best to cook them while they are still fresh. This fern is usually wrapped in a huge leaf, I assume, to protect the stalks as well as to keep the fern's freshness and the 'woodiness' flavour in the stalks.
If you want to keep them refrigerated, you may do so, but it is advisable to make sure that they are dry before storing. This is to preserve its freshness, otherwise, they are going to wilt the next day. I am sure everyone knows this simple tips in storing fresh vegetables that can last for over two weeks, right? If you didn't, now you know. 😜
This has become my husband's favourite vegetable dish. I do not mind to make this every day, as it is very simple and quick. It takes me less than 10 minutes to prep and cook. Quick, isn't?
I tried to look for the benefits of midin, however, I cannot find any reliable sources on it. But, if I have to go with general, I would say that midin, is a type of vegetable, so any vegetable is good for one's health. Besides, midin is a wild fern that can only be found in jungle, therefore it is chemical free from pesticides or herbicides. It should be healthy, right? I stand corrected, though. 😅
There are many ways to cook midin; with bird's eye chillies, shrimp paste (belacan), garlic and onion. But, the most important thing is not to lose that natural woodiness flavour in the midin. One, who has tasted midin, would understand what I am referring to by 'woodiness flavour'. Hehe.
This was my first-attempt, it was a little too oily for my liking. I prefer the one in the wok in the photo above. Thick, salty and rich. That was my tenth time cooking, hehe.
Here is the list of ingredients that I used:
✓ 1 big bunch of midin
✓ 3 cloves of garlic - crushed and minced roughly
✓ 3 cloves of rose or small onion *
✓ 1 thumb size shrimp paste * (to taste)
✓ 2 stalks of red chilli *
✓ 1 stalks of bird's eye chilli *
✓ 3 spoons of olive oil
Steps:
1) Prep the midin accordingly; wash, clean and cut into the length that you prefer.
2) Crush the stared ingredients (*) together using the traditional way; pestle and mortar.
3) Heat up the olive oil in the wok under medium high heat.
4) Add in the minced garlic and sauté till fragrant.
5) Add the crushed ingredients and sauté till fragrant too.
6) Add in the prepped midin and stir fry for 2-3 minutes till cooked.
7) Off the heat. Dish and serve!
Sidenote:
✗ I did not add salt or seasoning because the shrimp paste that I used was already salty. But, if your shrimp paste is not salty enough, you can add salt or seasoning to your taste.
✗ I did not pour in water because I do not like my dish runny. I like it thick and my midin looks fresher without water.
✗ Try not to cook it longer or it may not be as fresh and crunchy due to overheating.
Well, I hope this helps. Happy cooking, ladies!
xo,
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