The ferns are a group of vascular plants that reproduce via spores and have neither seeds nor flowers. They differ from mosses by being vascular, i.e., having specialized tissues that conduct water and nutrients and in having life cycles in which the branched sporophyte is the dominant phase.
Bracken (Pteridium) is a genus of large, coarse ferns in the family Dennstaedtiaceae. Ferns (Pteridophyta) are vascular plants that have alternating generations, large plants that produce spores and small plants that produce sex cells. Brackens are noted for their large, highly divided leaves. They are found on all continents except Antarctica and in all environments except deserts, though their typical habitat is moorland. The genus probably has the widest distribution of any fern in the world.
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
Matteuccia is a genus of ferns with one species: Matteuccia struthiopteris. The species epithet struthiopteris comes from Ancient Greek words στρουθίων (strouthíōn) "ostrich" and πτερίς (pterís) "fern".
Sansai (山菜) is a Japanese word literally meaning "mountain vegetables", originally referring to vegetables that grew naturally, were foraged in the wild, and not grown and harvested from fields. However, in modern times, the distinction is somewhat blurred, as some sansai such as warabi have been successfully cultivated. For example, some of the fern shoots such as bracken (fiddlehead) and zenmai shipped to market are farm-grown.
Pteridium aquilinum, commonly called bracken, brake, pasture brake, common bracken, and also known as eagle fern, is a species of fern occurring in temperate and subtropical regions in both hemispheres. Originally native to Eurasia and North America, the extreme lightness of its spores has led to it achieving a cosmopolitan distribution.
Osmunda regalis, or royal fern, is a species of deciduous fern, native to Europe, Africa and Asia, growing in woodland bogs and on the banks of streams. The species is sometimes known as flowering fern due to the appearance of its fertile fronds.
Dennstaedtiaceae is one of fifteen families in the order Polypodiales, the most derived families within monilophytes (ferns). It comprises 10 genera with ca 240 known species, including one of the world's most abundant ferns, Pteridium aquilinum (bracken). Members of the order generally have large, highly divided leaves and have either small, round intramarginal sori with cup-shaped indusia or linear marginal sori with a false indusium formed from the reflexed leaf margin. The morphological diversity among members of the order has confused past taxonomy, but recent molecular studies have supported the monophyly of the order and the family. The reclassification of Dennstaedtiaceae and the rest of the monilophytes was published in 2006, so most of the available literature is not updated.
Nasi dagang is a Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots.
Osmunda japonica, also called Asian royal fern or fiddlehead, is a fern in the genus Osmunda native to east Asia, including Japan, China, Korea, Taiwan, and the far east of Russia on the island of Sakhalin. It is called gobi in Korean, zenmai in Japanese, and zǐqí or juécài in Chinese.
Onocleaceae is a small family of terrestrial ferns in the order Polypodiales. It is placed in the suborder Aspleniineae in the Pteridophyte Phylogeny Group classification of 2016. Alternatively, the family, along with Blechnaceae, may be placed in a very broadly defined family Aspleniaceae as the subfamily Blechnoideae. The family may contain from one to four genera, consisting of five species largely in north temperate climes. The four genera, Matteuccia, Onoclea, Onocleopsis and Pentarhizidium, may be included under the single genus Onoclea.
Lontong is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia, and Singapore. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement for steamed rice. The texture is similar to that of ketupat, with the difference being that the ketupat container is made from woven janur fronds, while lontong uses banana leaf instead.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated, and the ingredient is included many national or ethnic specialities.
Ptaquiloside is a norsesquiterpene glucoside produced by bracken ferns during metabolism. It is identified to be the main carcinogen of the ferns and to be responsible for their biological effects, such as haemorrhagic disease and bright blindness in livestock and oesophageal, gastric cancer in humans. Ptaquiloside has an unstable chemical structure and acts as a DNA alkylating agent under physiological conditions. It was first isolated and characterized by Yamada and co-workers in 1983.
Pteridium esculentum, commonly known as bracken fern, Austral bracken or simply bracken, is a species of the bracken genus native to a number of countries in the Southern Hemisphere. Esculentum means edible. First described as Pteris esculenta by German botanist Georg Forster in 1786, it gained its current binomial name in 1908. The Eora people of the Sydney region knew it as gurgi.
Bamboo shoots or bamboo sprouts are the edible shoots of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes and are available in fresh, dried, and canned versions.
Sarawakian cuisine is a regional cuisine of Malaysia. Like the rest of Malaysian cuisine, Sarawak food is based on staples such as rice. There is also a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia. Sarawak is famous for its multi-ethnic population. As the homeland of many unique communities, Sarawak has a variety of cuisines rarely found elsewhere in Malaysia. The uniqueness of Sarawak well depends on its ethnic groups. Every native group in Sarawak has their own lifestyle, traditions, cultures and also foods. Sarawak cuisine is less spicy and has a subtle in taste. It uses fresh seafood and natural herbs like turmeric, lemongrass, ginger, lime and tapioca leaves. These ingredients are not only easily available, but also add a hint of aroma, texture and freshness to the delicacies. Food is one of the most cultural identities for native groups in Sarawak with each ethnic group having their own delicacies. Among the Iban, popular foods include tubu (stems), tuak and pansuh. The Malay have bubur pedas (porridge) and kek lapis Sarawak ; the Bidayuh have asam siok and sup ponas Bidayuh. The Melanau make tebaloi, sagu and umai and the Orang Ulu are known for garam barrio, kikid (broth), tengayen, and urum giruq (pudding).
