Lemiding is a kind of fern growing "wildly" along the roadside or in jungles of Brunei. I've seen it being sold in Miri as well. It is similar to paku pakis but the the young shoot of this plant is reddish brown in colour. To an avid "ambuyat" eater, Lemiding is a must accompanying any Ambuyat feast. Although I've eaten several versions of Lemiding dishes, I have to say that the best of them all is always the traditional way of cooking it.... with "belacan" off course. Here's the recipe :)
Ingredients:
2 "ikat" lemiding : remove the midrib , then rinsed.
2 large chillies- sliced
chicken stock powder to taste
pounded ingredients:
5 shallots
2 garlic
1 handful dried prawns: soaked in water
1 thumb-sized shrimp paste/belacan
steps:
-heat oil in wok,
-fry the pounded ingredients till fragrant
-add in the chillies and the "Lemiding"
-add in the chicken stock powder
-stir and cook for further 2-3 minutes and dish up.
*since the leaflets are very soft , try not to overcook them.
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