Translations:Malaysian cuisine/32/en

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 ferns or vegetables to supplement their diet. Vegetable fern, better known as pucuk paku pakis, is perhaps the most widely available fern and is found in eateries and restaurants throughout the nation. Stenochlaena palustris is another type of wild fern popularly used for food. Endemic to East Malaysia, it is called midin in Sarawak and is prized for its fiddleheads by locals and visitors. It is known by the native peoples of Sabah as lemiding, lembiding or lombiding, where both the leaves and the fiddleheads of the plant are eaten. The young shoots of plants like bamboo and coconut are popularly harvested as food by communities outside urban areas.