Fiddle-head ferns

Pucuk Paku

Matured Midin (Stenochlaena palustris)

MIDIN Shoots

Jungle ferns are naturally organic and they are free (if you pick them yourselves, that is). Originate from the local natives of Malaysia and Asean countries, they are also found in the United States of America! They are eaten stir-fried with a spicy mixture of shrimp paste, chillies, shallots and garlic or just blanch them and then tossed in a salad dressing in Western or Malaysian style. The Westerners calls them fiddle-head ferns of 'pucuk paku' in Malay language. There are other varieties which are red in colour when young which is called 'midin' and another variety which has a hairy texture and both are mainly eaten by Sabahans or Sarawakians (in the island of Borneo).

Here is a simple dish of strir-fried fiddle-head ferns (Midin) with just ginger, garlic and a dash of rice wine:

300 g fiddle-head ferns (Midin), shoots only
2 pips garlic,sliced
5 slices of young ginger
cooking oil
a dash of chinese rice wine
salt to taste

1.  Heat a wok with 3 talespoons of cooking oil.

2.  Fry garlic until brown with a teaspoon of salt in the oil. 

3.  Add in the Midin and ginger slices. Toss and stir with ladle for 2 seconds or until vegetables turn a dark green. Add a dash of rice wine.  Dish out and serve hot.