Midin (Stenochlaena palustris): Sarawak’s Iconic Wild Fern and Culinary Treasure

Introduction

Among the many unique foods that define Sarawak, few are as iconic as midin (also spelled miding), an edible wild fern that has become a symbol of the state’s rich biodiversity and culinary heritage. Whether stir-fried with garlic, cooked with belacan, kerabu (salad) or prepared with Chinese red wine, midin is a must-try dish for anyone visiting Sarawak specifically or Borneo in general.

For generations, indigenous communities across Sarawak have harvested this nutritious fern from forests, peat swamps, and riverbanks. Today, it is served in restaurants throughout the state and is increasingly recognised as a valuable indigenous food with significant nutritional and commercial potential.

Scientific Classification

• Scientific Name: Stenochlaena palustris (Burm.f.) Bedd.
• Family: Blechnaceae
• Common English Name: Climbing Fern / Edible Fern
• Local Names:
  • Midin (Sarawak)
  • Miding
  • Paku Midin
  • Lemiding (some local communities)

Where Does Midin Grow?

Midin naturally grows in:

• • Freshwater swamps
• • Peat swamp forests
• • Secondary forests
• • Riverbanks
• • Wetlands
• • Open disturbed forest areas

Unlike many cultivated vegetables, most midin available in Sarawak is still harvested from the wild, although research institutions have developed cultivation methods to ensure sustainable production.

Its young shoots grow rapidly after rainfall and are harvested before the leaves fully open, producing the tender and crunchy texture that makes the vegetable so popular.

Taste and Texture

Midin has a unique eating experience. Unlike spinach or kangkung, it remains pleasantly crunchy even after cooking.

Its flavour is:

• • Mild
• • Fresh
• • Slightly earthy
• • Slightly nutty
• • Not bitter

Because of its neutral taste, it absorbs sauces and seasonings exceptionally well.

Popular Ways to Cook Midin

In Sarawak, the most popular preparations include:

Stir-fried Midin with Garlic

The simplest preparation that highlights the natural flavour of the fern.

Midin with Belacan

Perhaps the most famous version, cooked with shrimp paste, garlic and chilli.

Midin with Chinese Red Wine

A signature Chinese-style Sarawak dish that combines aromatic red rice wine with garlic and ginger.

Midin with Dried Shrimp

Adds sweetness and umami while maintaining the vegetable’s crisp texture.

Midin Salad (Ulam) / Kerabu

Young shoots are lightly blanched and served with vinegar or calamansi juice, onion, chillies and anchovies or dried shrimp dressing.

Kerabu midin / Midin salad or some locals named it Umai midin

A Symbol of Sarawak

Just as Sarawak Laksa and Kolo Mee represent Sarawak’s food identity, midin has become one of the state’s signature vegetables.

Visitors frequently seek it out because it is difficult to find elsewhere in Malaysia, making it a uniquely Sarawak culinary experience. 

Fresh midin prices in the market vary based on grade, ranging from RM12 to RM30 per kilogram.

Sustainability Matters

As demand grows, sustainable harvesting is increasingly important.

Responsible harvesting includes:

• • Picking only young shoots
• • Leaving mature plants to regenerate
• • Protecting natural wetland habitats
• • Supporting local farmers and community-based cultivation

Research by the Sarawak Department of Agriculture has also explored methods such as drying and improved post-harvest handling to extend midin’s shelf life and reduce waste.

Commercial Potential

Midin presents exciting opportunities for rural entrepreneurs:

• • Fresh vegetable sales
• • Ready-to-cook packaged products
• • Dried midin
• • Food tourism
• • Restaurant supply
• • Export opportunities
• • Agro-based community enterprises

With increasing consumer interest in indigenous foods and healthy vegetables, midin has strong potential to become a premium product representing Sarawak on national and international markets.

One of our product trials.

Timogah’s Commitment

At Timogah, we believe that every indigenous product carries a story worth sharing.

Midin is more than just a vegetable—it represents the biodiversity, culture, and traditional knowledge of Borneo. By promoting local products and supporting rural entrepreneurs, Timogah aims to connect communities with wider markets while preserving the rich heritage behind every harvest.

Together, we can celebrate and commercialise Sarawak’s unique food heritage in a sustainable and meaningful way.

Buy our t-shirt merchandise here: MIDIN – Memang Sidik T shirt.