Recipe – Sarawak Midin Salad with Dried Shrimp
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PDFPreamble
Even before we started filming the pilot of Asia: Food.Travel.Mystery, my collaborator and co-executive producer Robb Demarest and I had planned to scout out locations in Borneo – it has all the right mixes for our series with its unique food, off-the-beaten-path travel and its intriguing and sometimes mysterious cultures.
We specifically targeted Sabah and Sarawak in Borneo, and arranged to spend 2 days each in the capital cities – Kota Kinabalu and Kuching respectively.
From Kuala Lumpur, we first flew into Kuching where we were hosted by Four Points by Sheraton, before making our way to Sabah (which I wrote about previously; in other words, there’s no chronological order to my posts).
It was such a short trip that I didn’t get to check out as much of Kuching and Sarawak as I would have liked, but thanks to Four Points by Sheraton and especially Executive Chef Liou, we had the chance take in some sights and to savour some of Sarawak’s iconic dishes – Laksa Sarawak, Midin Salad, Foochow Noodles and the famed Empurau fish.
Sarawak Midin Salad with Dried Shrimp
Click here to watch on YouTube >> https://www.youtube.com/watch?v=ydMJkF0CYg4
Ingredients –
1 kg midin (wild fern leaf)
100g crispy dried shrimp
Dressing –
100g sugar
300g calamansi juice
50g calamansi, thinly sliced
30g lily flower (bunga kantan)
100g sliced shallots
30g sliced bird’s eye chillies
Method –
Blanch midin in boiling water.
Transfer into iced water to preserve crunchiness.
Squeeze dry, then combine with salad dressing.
Add dried shrimp.
Top with more dried shrimp.
Serve.
Recipe courtesy of Four Points by Sheraton, Kuching.
