https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AMalaysian_cuisine%2F32%2FenTranslations:Malaysian cuisine/32/en - Revision history2026-09-12T00:41:41ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Malaysian_cuisine/32/en&diff=158237&oldid=prevFuzzyBot: Importing a new version from external source2025-06-25T04:56:48Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>In some areas in Malaysia local produce is grown on a small scale, and many rural communities like the Peninsular [[Orang Asli]] and certain tribal peoples of Sarawak forage wild edible [[fern]]s or vegetables to supplement their diet. [[Diplazium esculentum|Vegetable fern]], better known as {{Lang|ms|pucuk paku pakis}}, is perhaps the most widely available fern and is found in eateries and restaurants throughout the nation. ''[[Stenochlaena|Stenochlaena palustris]]'' is another type of wild fern popularly used for food. Endemic to East Malaysia, it is called {{Lang|ms|midin}} in Sarawak and is prized for its [[fiddlehead fern|fiddleheads]] by locals and visitors. It is known by the native peoples of [[Sabah]] as {{Lang|ms|lemiding}}, {{Lang|ms|lembiding}} or {{Lang|ms|lombiding}}, where both the leaves and the fiddleheads of the plant are eaten. The young shoots of plants like [[bamboo shoot|bamboo]] and coconut are popularly harvested as food by communities outside urban areas.</div>FuzzyBot