Pucuk Paku - Orang Sarawak Panggil MIDIN

MIDIN: MAKANAN POPULAR SARAWAK


Salah satu makanan yg juga popular d Sarawak ialah Midin...sedap tau, rugi tak rs..kalau anda dtg ke Sarawak....jgn lupa merasa makanan ni.
Midin ni kalau masak dgn belacan...fuhhh sedap tk tkata..betul..tak caya cuba rs.

Ok...sini sy postkan serba sedikit info Midin utk tatapan anda.

Midin atau nama saintifiknya Stenochlaena palustris adalah tumbuhan liar yang tumbuh di tanah dataran rendah dalam hutan sekunder dan tempat terbuka seperti kebun getah serta gemar menumpang pokok lain.

Tumbuhan ini juga antara tanaman semusim rizomatous dan epiphytic dengan akarnya mencengkam di tanah yang biasa didapati di kawasan paya gambut dan air tawar serta hutan belukar.

Pucuk paku yang lembut, berdaun atau tanpa daun terbuka digunakan sebagai sayur atau ulam. Pelepah berdaun kecil yang mempunyai spora biasanya tidak dimakan, manakala warna pelepah berbeza dari hijau muda kepada hijau tua atau kemerah-merahan.
Pelepah subur dan warna merah terhasil daripada tindak balas kepada pertukaran persekitaran yang tidak menentu seperti cuaca dan jerebu.

Di Sarawak, permintaan terhadap paku midin meningkat dengan keadaan tanah berasid dan cuaca yang panas di kebanyakan tempat menggalakkan pertumbuhan paku midin secara semulajadi.

Kesedaran awam terhadap makanan kesihatan dan bebas daripada pencemaran mendorong penggunaan dan permintaan semakin meningkat terhadap sayur midin yang tumbuh secara semulajadi.

Pengambilan sayur midin sebagai makanan dijamin selamat dan mengandungi pelbagai khasiat dengan setiap 100 gram pucuk muda mengandungi 4.8 mg zat besi, selain mengandungi vitamin A (beta karotene) yang penting bagi menguatkan penglihatan dan mencegah rabun malam.

Selain itu, tumbuhan liar ini kaya dengan mineral terutama fosforus dan kalium. Perubatan secara tradisional percaya pucuk midin mampu mengubati masalah kesihatan seperti penyakit ciri birit dan daunnya yang direbus baik dimakan sebagai ulam.

Hemmm...byk jg khasiat Midin ni ye....so jgn lupa mkn Midin....sedap tau.

Sayur Midin Masak Lemak Cili Padi



Di Sarawak panggil Midin..di Semenanjung panggil pucuk paku..
Bahan-bahan ( 4 orang makan )

• Satu cekak sayur midin
• 1 biji cili hijau
• 5 biji cili padi
• 1/2 gengam ikan bilis
• 1/2 sudu teh serbuk kunyit
• 1/2 cawan air * kalau x suka pekat boleh lebihkan sedikit air
• 1 cawan santan pekat
• sedikit garam

Cara-cara
Bersihkan sayur midin & ambil pakunya saja
Tumbuk cili hijau, cili padi & ikan bilis
Masukkan bahan yang di tumbuk tadi bersama 1/2 cawan air & 1/2 sudu teh serbuk kunyit ke dalam periuk - masak hingga mendidih
Masukkan santan pekat, sayur midin & sedikit garam - masak dengan api perlahan sehingga sayur layu & santan mendidih.
Sedap dimakan bersama nasi panas & ikan kering goreng..pehhh... memang mengancam..

Stenochlaena
From Wikipedia, the free encyclopedia

Stenochlaena
Scientific classification
Kingdom: Plantae

Division: Pteridophyta

Class: Pteridopsida

Order: Blechnales

Family: Blechnaceae

Genus: Stenochlaena
J.Sm.

Stenochlaena is a genus of fern in family Blechnaceae.



Lambiding or bidin or bilin or miding or mirin--edible ferns, delicious by any name prepared with garlic and anchovies or with belacan (shrimp paste). Taken at the market in Sarawak (Malaysia). Midin: If you try only one unique, local food in Kuching, make it midin. Pronounced "mee deen", midin is a green jungle fern that grows in Sarawak. Unlike other greens that get soft when cooked, midin remains crunchy giving it an enjoyable texture. The thin, curly shoots are a delicious and healthy alternative to noodles and rice. Midin is often stir-fried with garlic, ginger, or optionally shrimp paste and chili.

Some species of Stenochlaena are common as climbing ferns in South-East Asian rainforests. After the end-Cretaceous mass extinction caused by an asteroid impact, a species of Stenochlaena was essentially the only common plant across North America for several thousand years.

Stenochlaena palustris is eaten as a popular vegetable similar to fiddlehead ferns, in Sarawak, where it is usually flavored with shrimp paste, and in India and parts of Indonesia. In Kalimantan it is called kalakai.

Fiddlehead fern
From Wikipedia, the free encyclopedia

Fiddleheads or Fiddlehead greens are the unfurled fronds of a young fern,harvested for use as a vegetable. Left on the plant, each fiddlehead would unroll into a new frond (circinate vernation). As fiddleheads are harvested early in the black season before the frond has opened and reached its full height, they are cut fairly close to the ground.

Fiddleheads have antioxidant activity, are a source of Omega 3 and Omega 6, and are high in iron and fibre. The fiddlehead resembles the curled ornamentation (called a scroll) on the end of a stringed instrument, such as a violin. It is also called a crozier, after the curved staff used by bishops, which has its origins in the shepherd's crook.

Varieties

The fiddleheads of certain ferns are eaten as a cooked leaf vegetable. The most popular of these are:

• Bracken, Pteridium aquilinum, found worldwide
• Ostrich fern, Matteuccia struthiopteris, found in northern regions worldwide, and the central/eastern part of North America
• Cinnamon fern or buckhorn fern, Osmunda cinnamomea, found in the Eastern parts of North America
• Royal fern, Osmunda regalis, found worldwide
• Zenmai or flowering fern, Osmunda japonica, found in East Asia
• Vegetable fern, Athyrium esculentum, found throughout Asia and Oceania
Fiddleheads' ornamental value makes them very expensive in the temperate regions where they are not abundant.

Sources and harvesting

Though available regionally in some supermarkets and restaurants, fiddleheads aren't cultivated and are available only seasonally. In rural areas, fiddleheads are harvested by individuals in early spring. When picking fiddleheads, three tops per plant is the recommended harvest. Each plant produces seven tops that turn into fronds; over-picking will kill the plant. Maintaining sustainable harvesting methods is important in the propagation of any non-farmed food species.


Culinary uses

Fiddleheads have been part of traditional diets in much of Northern France since the beginning of the middle ages, Asia, Australia and New Zealand, as well as among Native Americans for centuries.

ASIAN CUISINE – MIDIN (FERNS)



In Indonesia, young fiddlehead ferns are cooked in a rich coconut sauce spiced with chili pepper, galangal, lemongrass, turmeric leaves and other spices. This dish is called gulai pakis or gulai paku, and originated from the Minangkabau ethnic group of Indonesia.

In East Asia, fiddleheads of bracken (Pteridium aquilinum) are eaten as a vegetable, called warabi in Japan, gosari in Korea, and juécài in China and Taiwan. In Korea, a typical banchan (small side dish) is gosari-namul that consists of prepared fernbrake fiddleheads that have been sauteed. It is a component of the popular dish bibimbap. In Japan, bracken fiddleheads are a prized dish, and roasting the fiddleheads is reputed to neutralize any toxins in the vegetable.

In Japan, fiddleheads of flowering fern (Osmunda japonica), known as zenmai in Japanese, as well as those of the ostrich fern (Matteuccia struthiopteris), known as kogomi, are commonly eaten in springtime. Fiddleheads in Japan are considered sansai, or wild vegetables.

In the Indian subcontinent, it is found in the Himalayan wilderness. In Kullu valley in Himachal Pradesh, it is known locally as "lingri" and is famously used to make a pickle "lingri ka achaar". In Kangra valley of Himachal it is called 'Lungdu' in Local Kangri pahari language. In Darjeeling and Sikkim regions, it is called ningro and is well loved as a vegetable side dish, often mixed with local cheese. It is also pickled.

NORTH AMERICAN COOKING- MIDIN

Ostrich ferns, known locally as fiddlehead ferns, grow wild in wet areas of North-East North America in spring. Fiddleheads are a traditional dish of northern New England (especially Maine) in the United States, and of Quebec and the Maritimes in Canada. The Canadian village of Tide Head, New Brunswick, bills itself as the "Fiddlehead Capital of the World."

Fiddleheads are also exported fresh or frozen. They are typically steamed or boiled before being eaten hot, with hollandaise sauce or butter and lemon, or chilled, in salad or with mayonnaise.

For the Maliseet, a native tribe or the area where the ostrich fern grows, fiddleheads were considered to be medicinal as well as a foodstuff and were gathered in quantity during the relatively brief season before they unfurl.

To cook fiddleheads, it is advised[who?to remove the yellow/brown skin, then boil the sprouts twice with a change of water between boilings. Removing the water reduces the bitterness and the content of tannins and toxins. The Center for Disease Control associated a number of food-borne illness cases with fiddleheads in the early nineties.

Although they did not identify a toxin in the fiddleheads, the findings of that case suggest fiddleheads should be cooked thoroughly before eating. The cooking time recommended by health authorities is ten minutes if boiled and twenty if steamed. The cooking method recommended by gourmets is to spread a thin layer in a steam basket and steam lightly, just until tender crisp.

Fiddleheads are available in the market for only a few weeks in springtime, and are fairly expensive. Pickled and frozen fiddleheads, however, can be found in some shops year-round.

Health effects

Fiddleheads contain various vitamins and minerals, as well as omega-3 and omega-6 fatty acids. They are a source of antioxidants and dietary fibre. They are low in sodium, but rich in potassium, which may make them suitable for people who need a low-sodium diet.

Fiddleheads may harbour microbes, and should be washed and cooked before eating.
Many ferns also contain the enzyme thiaminase, which breaks down thiamine. This can lead to beriberi and other vitamin B complex deficiencies if consumed to excess or if one's diet is lacking in these vitamins.