sarawakian cravings

being in miri, my native sarawakian hometown for the chinese new year celebrations meant more homecooking than eating out as most eateries are closed for at least a few days before re-opening for business during the festive season. but i wasn’t complaining as it meant that some cravings of mine for some sarawakian food were to be satisfied. so my must-haves;

1. Fried Midin
Edible Ferns Midin is an edible jungle fern that can be obtained in bundles in any tamu (local market selling a myriad of native products). So far, I have only seen it in Sarawak and am inclined to believe that it’s only native to East M’sia. Hence, it’s become one of my must-haves everytime I come back to my hometown. The popular methods of cooking these is to either stir-fry it with sambal belacan (spicy shrimp paste) or chinese rice wine. my personal favourite is the latter, especially when the rice wine in question is of the red rice variety. once the two is stir-fried in a hot wok, the aroma is inviting and i am prepared to polish off the entire plate myself. lol. the taste is akin to that of pucuk paku-pakis (wild fern shoots) that’s readily available in West M’sia, but the midin is crunchier and crisp to bite. i’ll buy them to bring back to Subang if i could but they don’t keep well, hence it’s best to eat them fresh in Miri instead. Pity.

2. Ang Chow Pork (紅糟肉)
angchowpork.jpg i’m actually of Foochow (福州) origins and have been exposed to a lot of the typical dishes even though i don’t speak the dialect. One of my favourites is perhaps pork/chicken cooked with Ang Chow (紅糟, fermented rice wine lees). The fermented rice wine lees adds a very distinctive, rich taste to the meat. Ang Chow is readily available in the wet markets in Miri, hence making this dish easy to cook. Our family has always chosen to cook the lees with pork, selecting the 3-layered pork belly or soft spare ribs part. we would then marinate the meat with the lees, some sugar & salt before cooking it, simmering it under low heat until the meat becomes tender and fully soaked with the flavour & colour of the lees.

it’s no wonder i take more rice back home than I normally do. lol.


  1. Hi there,

    Thanks for adding Rasa Malaysia to your blogroll. Do leave me a comment or two when you are free. 🙂

    You have a nice blog by the way.

  2. […] the “Four Treasures”, 马来四宝 which is a platter of 4 different vegetable dishes – midin kerabu, butter oyster mushrooms, deep fried kai lan with anchovies and a stir-fried pucuk manis […]

  3. I come across you post on Diggt,I really love the post,all information very useful Thank you!

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