Entree: Malaysia – Sarawak – Midin Belacan (Stir-fried Sarawak jungle fern tossed in spicy shrimp paste)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) midin (jungle fern), trimmed and rinsed
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 g) belacan (Malaysian shrimp paste), toasted briefly
- 4 cloves (0.42 oz (12 g)) garlic, thinly sliced
- 3 shallots, thinly sliced (approx. 2 1/8 oz (60 g))
- 4 bird's eye chilies, sliced (approx. 0.35 oz (10 g)) adjust to taste
- 1 tsp (4 g) sugar (palm sugar preferred)
- 1/2 tsp (3 g) salt or to taste
- 1 tbsp (15 ml) water
- 1 lime or calamansi, cut into wedges for serving

Show original ingredient measurements

- 1 lb (450 g) midin (jungle fern), trimmed and rinsed
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 g) belacan (Malaysian shrimp paste), toasted briefly
- 4 cloves (12 g) garlic, thinly sliced
- 3 shallots, thinly sliced (approx. 60 g)
- 4 bird's eye chilies, sliced (approx. 10 g) adjust to taste
- 1 tsp (4 g) sugar (palm sugar preferred)
- 1/2 tsp (3 g) salt or to taste
- 1 tbsp (15 ml) water
- 1 lime or calamansi, cut into wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare belacan by briefly toasting it in a dry skillet over medium heat for 30–60 seconds until fragrant; smash into a paste and set aside.
2. Heat vegetable oil in a large wok or skillet over medium-high heat. Add sliced shallots and garlic and stir-fry until fragrant and lightly golden, about 1–2 minutes.
3. Add sliced chilies and the toasted belacan paste; stir constantly for 30–45 seconds to bloom the flavors.
4. Increase heat to high, add midin and toss quickly to coat with the belacan mixture. Add 1 tbsp (15 ml) water, sprinkle sugar and salt, and continue tossing for 2–3 minutes until midin is bright green and crisp-tender.
5. Taste and adjust seasoning. Transfer to a serving platter and serve immediately with lime or calamansi wedges.

1. Prepare belacan by briefly toasting it in a dry skillet over medium heat for 30–60 seconds until fragrant; smash into a paste and set aside.
2. Heat vegetable oil in a large wok or skillet over medium-high heat. Add sliced shallots and garlic and stir-fry until fragrant and lightly golden, about 1–2 minutes.
3. Add sliced chilies and the toasted belacan paste; stir constantly for 30–45 seconds to bloom the flavors.
4. Increase heat to high, add midin and toss quickly to coat with the belacan mixture. Add 1 tbsp water, sprinkle sugar and salt, and continue tossing for 2–3 minutes until midin is bright green and crisp-tender.
5. Taste and adjust seasoning. Transfer to a serving platter and serve immediately with lime or calamansi wedges.