Fusion Food In Santubong

One of the many reasons we are sailing is to experience the local food. Each destination presents a new opportunity to tempt our senses. We eat where the locals eat, cook with local produce and shop where the locals shop. We love the seafood and vegetarian fare in Penang, the clean fresh tastes of Thailand, the Indian roti in Langkawi and the endless variety in Singapore. We also keep a well provisioned freezer on board and stock up with produce when and where it is available. Occasionally we’ll cook western style meals, but generally they all have that touch of Asia about them.

Local Kuching yachties, Ian and Mona, were coming for dinner so we stopped at two roadside stalls and bought tiger prawns and midin, a local fern. The women who collect and sell this vegetable were all smiles - we think they were wondering what we were going to do with our banana leaf bundle of midin. They asked which resort we were staying in. We gave them our boat card, with a picture of Crystal Blues on it and explained that were staying on our boat in the river.

We discovered midin during our travels in Sarawak last year. Served in restaurants, it is quickly cooked in the wok with garlic and light soy or oyster sauce and presented on its own as a vegetable dish. It has a texture similar to asparagus. For dinner, Ley cooked prawn risotto and a side serve of midin. Delicious! A fusion of flavours, textures and cultures.