2015 – Page 2 – Suria Helang Lui

02 Aug 2015

8 Comments By admin Events

Durian Fest V – Post Mortem

This year’s Durian Fest taught me a lot. This is the first time that I had an open invite and I must say it was a stressful experience for me albeit it has its highlights. Preparation for the event was already stressful as I had some people upset with me when I declined some of their rsvps. It was a necessary measure as the response was already large. Many responded late and some didn’t confirm till the last minute so I really couldn’t accommodate them. All my previous durian tests was by invitation only so this is the first experience that I had in trying to nail down how many are coming.
The day arrived and true to my guess, quite a few people arrived early, some disrupting the preparations and some quite rude. This created stress for my crew and I, something which I wanted to avoid. The paying guests could be categorised into 3 – the good, the bad and the ugly. Since I always like to know the worst first, let’s address the ugly. The ugly are those that paid RM 10 and know that it is a “eat-at-site” function but yet choose to steal durians in plastic bags or other bags that they brought with them. These are people that I noted on the registration sheets and will choose to no longer have anything to do with. Then there are those “uglies” that came and eat without paying. Again, I will choose to no longer have anything to do with them. Since they didn’t register in, it is easy to avoid them in the future.
Next we have the bad. These are those that think that since they paid RM 10, they can waste as many fruits as they like. Over 100 fruits were wasted by these “Bads” who ate a couple “ulas” of the fruit and then left them lying around, and sometimes throwing the barely eaten on the ground. Guess what, these “Bads” will no longer be welcomed. There are also the “Bads” who refer to my crew as “kuli” and wanted to order them around. Guess what, RM 10 doesn’t buy you a slave that you can be rude to and threaten to report to me. The other type of “Bads” complaint about the durian and the lemang, all the while downing the food like there was no tomorrow. These people also go into my “undesirables” list.
OK, enough of the negativity. Let’s hilight the Good. There were groups who used this opportunity to get together, laid their mats down, shared fruits and ate lemang and enjoyed the drinks provided, all the while having a good time. It was a pleasure to see them enjoy themselves. Then there were others that shared fruits, even though they didn’t know each other because they decided that they wanted to try other fruits. Then, there were those that got there only to find that we had run out of fruits. Durians are not something that you can simply pluck, and due to the Bad and the Ugly, we ran out of fruits faster than anticipated. They were understanding about it and I will put them in my “Desirables” list. Some of them came from as far away as Melaka and first time to the area. Imagine how bad I felt :(.
My apologies goes to those who didn’t get any durians and I will add you to the list of invites for next year’s event. This will be the first and last time that I will have an open event. I will revert to previous format where we had a closed event by invitation only. I want everyone to have a pleasant experience, both the guest and my crew, the same kind we had previous years. A very important lesson was learnt this year: You can only control certain things but there are so many unknowns :).

28 Jul 2015

0 Comments By admin Armchair journal, Farm Information

All About Durian Fest V

I am happy that we are again able to hold a Durian Fest and this will be our fifth. We didn’t have one last year because the season fell during Ramadhan. However, this year it seems like we will receive more visitors compared with previous years with the main interest being enjoying “original durian”. I call them as such because these are durians planted from trees decades ago, before we had genetic modified plants and introduction of forced-fruiting, before the drive of commercialization pushed for “standard” fruits. Our aim is to promote local, original durians and the adventure of eating these durians. You never know what you are going to get and there are many varieties. These durians fruit naturally, following their own schedules, not injected with hormones or such items to force them to fruit to meet a commercial desire.

The Durian Fest is held during the area’s durian season and we do not collect any durians with names that have alphabets and numbers in them. Some people call them durian kampung but I prefer to refer to them as the original durian. They come in all sizes and many different flavours and flesh shades of colour from cream to bright yellow and if we are lucky, we may get the orange ones too. Part of the excitement is to see what fruit we have when we open one up.

Personally, I love eating durian with lemang made the traditional way. So, we cook lemang for this event so others could enjoy what we enjoy. It takes over four hours to cook it, requiring constant care while it is being cooked. Glutinous rice with fresh coconut milk and a touch of salt placed in bamboo poles of about 2 feet long, slow cooked over wood fire results in a delicious lemang.

Considering that we are eating rich foods high in sugar and carbohydrates, we serve a blend of misai kucing and durian belanda leaves tea with the hope that it will help re-balance our bodies. The tea is made with our natural, uncontaminated river water direct from the source. The tea leaves are grown on the farm so it is organic and natural, no pesticide or herbicides. With the great water, I think the tea just tastes wonderful, hot, warm or cold. We feel happy to be able to enable people to being the water home but everyone has to bring their own containers.

After the rich meal, our farm is open for visitors to walk around and see what we have planted as well as see how we plant them. Through sharing, it gives us an opportunities to exchange ideas and gain
knowledge in a real sense. Sg. Lui flows through the farm and it is about knee-deep so if anyone wants to cool their feet or sit in the river and enjoy the cool water, they can do so.

Our farm produces fruits and vegetables – all chemical pesticide and herbicide free and on this day, we will have whatever is available for sale along with various other items such as seedlings, mulch, potting mix and fertiliser. Our principle has always been to encourage organic or natural vegetable and fruit production as well as recycling of organic waste to produce fertilisers. As such, we will have friends sharing the Bokashi method and goat fertilisers. We will also have visitors who want to share or exchange seeds or seedlings and we will have a table set-up for people to place items for this. I am happy that the fest will be an opportunity to share amongst people with like interest.
All in all, this Durian Fest V is my most ambitious fest to date and I hope that we can manage to make it a wonderful experience for all our visitors.

18 May 2015

3 Comments By admin Banana, Eating Well, Healthy Options, SHL Products

Bananas: Berangan or Emas

I admit it – I still prefer the originals, no genetically modified for me. The taste you get from the originals are special. Pisang Berangan is about slightly more than double the size of Pisang Emas and the difference doesn’t stop there. Both bananas are eaten raw but over-ripe pisang emus can be turned into a lovely pancake and also our favourite local cucur – cucur kodok or as the northerners call it: cok kodok. However, both varieties do not make good banana fritters as they tend to soak in lots of oil.
Just ripen, pisang berangan (left) and pisang emas (right)

Two days later, you can see the difference in the skin colours.

The pisang berangan skin turns yellow as it matures and as it further ripens has a slight orange tint to it. The flesh is white and has a sweet taste with a subtle sourness to it. The texture is almost cake-like with a lower water content by comparison and almost melt in your mouth. Because of the taste and texture, it tastes great when turned into a banana split with chocolate or vanilla ice cream as it balances the creamy sweet taste of the ice cream.

Pisang berangan (left) and pisang emas (right)

By comparison, pisang emus skin turns yellow as it matures but as it further ripens, becomes a golden yellow. The flesh is slightly yellow and it gets to be a golden yellow as it further ripens. The texture is more solid and it gets even sweeter as it ripens. When it is over-ripe, it tends to get slightly watery due to its higher water content making it easy to turn into a mush for pancakes or cok kodok.

11 May 2015

0 Comments By admin Armchair journal, SHL Products

Mulching – good choice for recycling

By definition, organic mulch is the placing of organic material around the base of the plant to enrich or protect the soil. I have found this to be a great practice to improve the quality of the soil as well as providing additional nutrients naturally to the plants. As the organic matter decomposes, it releases essential nutrients such as potassium, nitrogen, phosphorous as well as other elements into the soil from which the roots of the plants absorb.

It serves as a great way to recycle the leaves, grass cuttings and stems of plants, allowing me to clear these items from laying around the farm. I will chop up the stems before applying it as a mulch so that it can function as a mulch effectively. I stay away from grass that have flowered or formed seeds as this will then add additional work for me as I will need to manually weed them out. On top of that, they will consume the nutrients that I wanted my plants to absorb. I always stay away from sawdust as timber is treated with chemicals to maintain them and the lumber produced from these timber will contain these chemicals. I also do not use any lang material that was infected by disease as I do not want to spread it to my plants. I find that there is no need to wait for the mulching material to dry out before applying in on top of the soil.

For planting bed, I will lay at least 2 cm depth of mulch as this will greatly help the soil to retain moisture especially as the day heats up in the early afternoon. I also use mulch on many of the plants that I plant in polybags or pots. Most vegetables do not tolerate the soil drying out and will wilt in the afternoon. By mulching, water remains available in the soil and allows the roots to absorb them.

For all my external mulch, I will add citronella leaves that have been chopped up to serve as a pest control element to the soil. It doesn’t affect the beneficial microorganisms in the soil so it ensures that I do not kill these wonderful microbes. For fruiting vegetables, I will added banana pseudo stems as they contain lots of nutrients essential for fruiting.

When the plants have lived their age and taken out, I will till the planting bed, mixing all the mulch, which by now have broken down substantially, thereby adding more organic matter into my soil and improving its quality, ready for the next round of planting. This is a practice I highly recommend as well as understanding what is in your mulch. Happy recycling and mulching.

25 Apr 2015

0 Comments By admin Armchair journal, SHL Journal

And I used to think that Chem, Bio and Physics was wasted…..

I used to think that I would never get the opportunity to maximise on my Physics, Chemistry and Biology classes from secondary (high) school. As I continue on my chosen vocation, I realise more and more the value of all that I learnt. All the knowledge that I gained then is being put to full use now as I am slowly becoming a practicing technical organic farmer. It has helped me understand the literature and reading I do on the more technical aspects of organic farming and being able to translate it to practical applications adapted to my farm environment.

I find that my chemistry and biology knowledge has helped me the most in the day-to-day act of growing my vegetables, fruits and herbs as well as in growing the fresh water fish. When talking about the nutrients necessary for the plants such as Nitrogen, Phosphorous, Potassium, Calcium, Sulfur and Magnesium and marrying it into the biological aspects of photosynthesis and chlorophyll generation, it all boils down to having healthy plants that have good quality yield.

Then you have the soil pH from acidic to neutral to alkaline. Certain plants prefer acidic soil and certain alkaline and some neutral, it boils down to whether the plant can grow. Trying to grow cabbages in acidic soil will result in it dying or having poor growth. In contrast, tomatoes prefer acidic soil conditions. In practical terms, it means that I cannot grow cabbages and tomatoes side by side since they require opposing soil conditions.

I have learnt to appreciate the beauty of micro-organisms and the role they play in growing healthy plants. Understanding the chemistry of water and other components ha enabled me to produce my own beneficial micro-organism for use at the farm.

Obtaining my water supply required that I understand the physics of pressure as well as force and speed. Applying these concepts to practical terms of creating my own polypipe supply line resulting in me understanding how to construct a water tank that is at a higher level than the water coming in and being able to have good pressure in the pipes in the farmhouse and the watering pipes. At the same time, I have a fountain that doesn’t require a pump but simple the application of force and pressure but yet provide sufficient oxygenation of the water.

So, at this stage of my life, I am now benefitting from the knowledge of my younger days and realising the value of it. I am also thankful that I had great teachers at MRSM Pengkalan Chepa that taught in such a way that I understood what I was learning and not just parroting for exams 🙂

20 Apr 2015

0 Comments By admin Armchair journal, SHL Journal, SHL Products

Balancing with Nature: SHL approach to producing effective micro organisms for farm use Part 1

From the Open Farm Day on April 19, 2015, many are interested in using and/or producing their own effective micro organism solutions. Effective Micro-organisms is apparently a trademark name so I will henceforth use a different terminology. The use of these beneficial micro organisms or friendly bacteria is really using what is available naturally to improve the farm soil quality and at the same time enabling nutrients and health benefits to our plants and trees. Being a totally organic farm, we try to utilise what we have to further improve the quality and quantity of our produce. It is a common saying that “seeing is believing”. We try to promote cost-effective organic produce from fruits to vegetables and one of the ways is to utilise what nature has to offer like what our tag line is: “Maximizing Nature’s Bounty”.

So, how do we produce our organic beneficial bacteria solutions. First, we use pesticide-free and herbicide-free ingredients as our base organic matter such as fruit peels and vegetables waste from our farm which will provide the beneficial bacteria and enzymes. For the ladies, I am sure you are familiar with fruit peels that provide beneficial enzymes for our skin cell renewals, well the same principle applies for our plants and trees. Remember our biology lessons from school – bacteria can be easily killed by toxic chemicals and the chemicals do not distinguish between friendly and harmful bacteria. Common sense tells us that if we start with organic waste that have been sprayed with pesticides, they will tend to remain on the peels and skins. It doesn’t take much to kill these bacteria which you cannot see with your eyes.

Next element is the food for these friendly bacteria to feed and multiply. They like simple food – unprocessed or unrefined sugars such as molasses, raw sugar or cane sugar. An option for us, going local, is gula nira or gula melaka. We are encouraged to stay away from refined sugars but instead go for unrefined sugars – same principle here.

The third element is water and this item is just as critical as the first two. Everyone is aware that our water is treated with all kinds of things to kill bacteria and it remains in the water. As our “tap” water sources are often contaminated, all kinds of other things are added to “clean” it which will remain in the water. Check your tap water – is it “crystal” clear? When you leave it for long periods of time in a container, is there a sediment? Is there an odour to it? All these things tell you that the water is not healthy. If it is good, there would be no need for people to buy water filters or water filtration systems costing thousands of ringgit. You need good, clean water free of “introduced” chemicals such as chlorine.

Now that you have the ingredients, the ratio most commonly used is 3 parts organic matter to 1 part sugars to 10 parts water. Place it in a closed container, out of sun and allow the gases produce by this fermentation to escape daily initially and then 2-3 days interval followed by weekly, depending on the amount of gases produced. Allow three months for the fermentation process. If you do not release the gases regularly, your container may “explode” or burst from the gas build-up.

And there you have our recipe for producing beneficial bacteria for use on your plants. The dilution we use from this concentrate to create the spray is 1:100 or 10 ml per litre of water and the water we use for dilution is also good, clean, “introduced chemical” free water. Always remember we are using beneficial living organisms so do not kill it when you want to use it by using the wrong type of water. Happy “using beneficial bacteria” in your gardens 🙂

Part 2 will be all about increasing the value of your beneficial bacteria solutions and in shaa Allah, will be written in the near future. The experiments continues………

14 Apr 2015

0 Comments By admin SHL Journal

Open Farm Day: I must be crazy :)

This year, for the first time I started the farm, I am having a open to public farm day on April 19th, 2015. Am I anxious? Yes. Am I excited? Yes. Am I scared? Yes. Am I loving having the day? Yes. Talk about mixed emotions. When I bought the farm, it was a jungle, nothing like what it is today. I went my own route, approaching it like a major project with project timelines, tasks, resources, etc. – old habits dies hard. I spent several months thinking about it and planning starting with what my vision was, what my goals were and what outcomes I would like. Some thought I was crazy to leave a high-flying corporate lifestyle to become a farmer. Some thought I was weird to have a farm concept different from everyone else. Some thought I was wasting my education and talents.

Having this Open Farm Day where it is open to the public and having people who I have never met as well as some that I know come over to see what I have done is nerve-wrecking but I love challenges. I will get to hear what people think of what I have done. I am sure that I will get comments of what I should have done and I always leave an open mind when I hear this kind of comments as I never know when I might hear something that would work wonderfully at the farm. At the same time, I get to hear other people’s perspectives and learn. The farm is a continuous work in progress as I strive to improve the quality of the produce whilst trying to improve efficiency in having an organic environment.

What is planned is a sharing of what I have done and how I have done it, from fertilising to end produce; from balancing nature to getting the desired outcome; preserving our botanical heritage. In essence, people get to see what I have done, me, a person with no agriculture or aquaculture knowledge prior to having the farm and with an idea of my own of how I want to do it. To me, it is all about the journey of love and passion and mistakes have been made but I love the challenge of learning from it and doing better. I am still a long way off to what I want to achieve but each day brings new experience and more practical knowledge.

Throughout my journey, I have met and talked with may people who are knowledgeable in specific areas but not one who is doing what I am doing. The farm is all about me, from what plants and trees were selected to be planted to the sectioning of the area, to the design and how the farmhouse was built. My challenge is there is never enough time to do all the things that I want done but I give it the best that I can. So is it perfect? Of course not 🙂 I have always been a maverick and I guess, it is in my nature. I am really looking forward to this day as it will be a test for me. Still, I hope all my guests have a great time and we all share our experiences.

14 Apr 2015

0 Comments By admin Armchair journal, SHL Journal

Why garden? Why farming?

I won’t say how long I dreamt of having a farm before I actually started one. Let’s say it was before I was 10 years old. Along the way, pleasing my parents and family, conformity, social norms, etc. happened. Now that I have been doing this for more than 5 years, I began to evaluate what I have gotten out of it. Can’t help it? Corporate habits die hard! So, here we go:

Reduced stress level and better health. No doubt about it, the level of stress in my life has dropped dramatically although there is stress when things do not go as planned or when challenges arises but it is manageable. I enjoy what I do and at then end of everyday, I get the satisfaction from doing something that I feel is worthwhile and beneficial. Moreover, it is what I enjoy doing so I derive a lot of pleasure and satisfaction from it. A plus for increased mental health.
No need to pay for oxygen therapy. Working in or out of the greenhouse during the day, with all the plants and trees, there is a good amount of oxygen produced by them from their photosynthesis and I get to reap the benefits of loading in the oxygen.
Gym? The whole farm is a gym. There is always a lot to do in an organic farm that requires physical activity from weeding, making planting beds, composting, clearing the area, carrying things that weigh 10 kg or more, constant movement, etc. etc. etc.. Weight training, cross-training, aerobics, you name it. Basically you get a total body workout with rewards, not only a stronger body but good food.
Paying top ringgit for fresh organic produce? Is it really organic? Why? You are already

producing it and you can be sure that it is organic because you are producing it. Since I am also against GMO, at least to a certain extent, I can control the food that we consume and be assured of freshness. There is the saying “Pay now, or pay later” and where my family and I are concerned, starting with good quality food is a great place to start. Plus, nothing beats eating what you have grown, somehow it tastes better and you get a great feeling of satisfaction.
Rushing to get somewhere to enjoy nature? Nature is all around you and in my case, with the

clean rivers, forests, hills, greens, animals – I think that about covers all aspects of nature and I get to enjoy it all the time. You can choose what you want to plant according to your preference and create your own piece of “heaven”. Peaceful environment.
improving my level of patience. Nature has its own pace. You cannot seed a plant and expect to enjoy the benefits immediately. You adjust to the pace and learn to be patient. I also learnt to apply this to my son – he will start walking when he is ready, he will start talking when he is ready. He has his own development rate, I can nurture, provide guidance and love. It led me to dealing better with people and not to get upset or angry easily.
Learn when to let go and when to take control. You learn your limits, learn when you need assistance and when to act. I understand myself better and strive to continuously grow and view each challenge as an opportunity. However, there are times when in spite of all I do, the outcome is not as expected so I learn from the experience and move on. This also led to a reduced stress level. I learn when to affect changes and when to of with the flow.
Appreciate the importance of balancing with nature and not harming it. I live in world with easy access to toxic items and it is my choice whether I want to introduce it to the environment and destroy it or learn to live with it in a better environment. I learn about what herbs and natural resources can be used to combat pests or to improve the quality of living things. Water is a scarce resource and I strive not to add contaminants to it as it will affect my animals, my plants and trees and ultimately myself. This appreciation also led me to a wider appreciation of all life forms including the human race and how it is important to nourish and not harm.
Retirement planning. Working in a corporate world has a life span after which you are asked to retire. I thought about what I will do when none wants me in the corporate world. I definitely didn’t want to wait until the choice was out of my hands, to the extent that I can control it. Now, I have something to do for the rest of my life which is generating income – will not make millions, but I do not need millions to live in old age, I hope.
Strengthening my religious belief. I am a Muslim and every day I marvel at what Allah s.w.t. gives us, from sunlight, rain, wind to all the other things and count my blessings. As I do things at the farm, I am presented with opportunities to zikir. I am sure, no matter what your spiritual belief it, it will have an impact on you spiritually.

More and more, it is hard for me to imagine returning to corporate life full-time and facing traffic jams every day as well as the high pressure, high stress days. It is a risk, but one that I feel will ultimately pay off for me, in more ways than I can imagine. Some may look down on me because I am a farmer and not being materialistic ( designer clothes, deigned accessories, expensive cars, etc. etc. etc.) but my quality of life has improved. After all, there is more to life than chasing money.

01 Apr 2015

5 Comments By admin Healthy Options, Herbal Therapy, SHL Products

Alternative beverage: Calamansi, Misai Kucing and Soursop Leaves

I always find it fascinating when you can blend different leaves and fruits and obtain a delicious beverage whilst being able to reap lots of health benefits. I always try to go local, what we have had traditionally and rediscovering what our ancestors knew but didn’t have the science to back it up. My latest concoction is the mix of fresh calamansi juice with tea from a blend of misai kucing (cat’s whiskers) leaves and flower and soursop leaves. I add a little bit of sugar – sometimes pure cane sugar, sometimes rock sugar and sometimes just regular sugar and serve chilled. The end result is a delicious refreshing drink that quenches my thirst whilst providing me with lots of good stuff – definitely not medicine-tasting.

So, what plants do you need in your garden: calamansi (lima kasturi), cat’s whiskers (misai kucing) and soursop (durian belanda) – all three grow well in our weather and flourishes when grown organically. The soursop fruit is also prized so you can get double benefit by planting this in your garden. The soursop tree can get to be tall but growth can be controlled with pruning. The misai kucing is a shrub with beautiful lavender flowers (another colour is white flowers) so can be located almost anywhere and can be used as a border shrub. Pruning it to shape it also encourages new growth and more flowers. The calamansi tree grows to about 3-4m tall and regular pruning would encourage new shoots and flowers as well as allow you to shape the tree.

To start with, harvest the leaves and flowers and chop them up and dry. Get soursop leaves, preferably from the fourth leave from the end of the branch which are mature and a dark green in colour. This contains the most nutrients. Chop them up and dry them. You can then mix the two to provide a blended tea, the proportions of it depends of taste you desire. If you are making your own, it is great to experiment the ratio mix to your taste.

Why do I like the this beverage so much? From my research I found that amongst the benefits are : from the misai kucing, I get the blood cleansing, sugar regulator, high blood pressure therapy, acids like uric acid cleansing; from soursop leaves, the main thing I look for is the cancer preventive properties and from calamansi, all those great vitamins. By growing this at the farm in an all organic environment, I do not have to worry about the introduction of toxins to a delicious, healthy drink. For a low-cost, power-packed drink, this is a great option for me. This is simple enough to make that I think it can go on everyone’s drink list. I hope you will be inspired to try it 🙂

20 Mar 2015

0 Comments By admin Farm Information

Suria Helang Lui Farm

Suria Helang Lui was born out of the vision to create an integrated organic farm maximising nature’s bounty. It is located near Kampung Paya Lebar, Batu 23, Sg. Lui, Hulu Langat Selangor. with Sg. Lui cutting through the land. Development of the farm which is 2.5 acres in size started in 2009 with the construction of a utility room and purpose-specific area clearing as well as the creation of a fish pond. With the availability of water within the surrounding area, polypipes were laid from the water source to provide water supply to the farm. In 2012, a second set of polypipe was laid for the specific purpose of providing water for the fish pond to improve the water supply.

Currently the farm is comprised of various types of fruit trees, vegetables section, greenhouse, fish pond, chicken run and the farmhouse. There is always room for improvements hence we have a dynamic nature, always with the vision in mind. Amongst the fruit trees that we have planted are bananas (at last count 17 varieties), rambutan, pulsar, cempedak, manggis, nangka, lima kasturi, jambu madu and a few others. In addition, we have two types of tapioca as well as sweet potatoes.

We operate a fully organic farm hence all the vegetables planted are organic using either rain or the fresh water source. The vegetables are planted in the greenhouse and in our vegetable section. Amongs the vegetables planted are aubergines, tomatoes, cabbages, kailan, pak choy, choy sum, bitter board (peri a kayak), long green beans, speckled gourd, spinach, kangkung, cucumbers and several others. Basically, it is all the vegetables that I want to eat as it is our principle to not sell what we do not want to consume. In the beginning we relied on commercial organic pest repellants ut in the last few herbs, we have developed our own for use at the farm based on produce from the farm and it has worked well. We use commercial organic fertiliser as well as produce our own E.M.

Our fish pond resembles a small river, passing though the farm with one end of the water source from the piped water and it flows out to Sg. Lui. Hence, water is flowing 24 hours through the fish pond resulting in a fish that does not have any “muddy” door or taste. The fish are fed with produce from the farm and supplemented with fish pellets. To further ensure that we have good quality water for the fish, we use certain plant-based produce to further act as a cleansing agent. With the incoming water, we also have lots of small river fish and shrimps as well as snails (siput) that come in with the water, further enhancing the productivity of the fish pond.

The greenhouse has a dual function. Apart from being an area where I can grow the more vulnerable vegetables, it is my testing site for vegetables. It also serves as a place where I can start seedlings.

I also love herbs, both as a seasoning as well as for adding to salads and creating teas. Amongst the herbs we have are misai kucing, holy basil (ruku), lemon basil (kemangi), ulam raja, kadok, turmeric, galanggal, ginger torch, lemon grass, citronella and various other plants that have traditional therapeutic values. As the soil composition of the farm varies form area to area, the plants are planted on areas suitable for it.

The farmhouse is a simple house aimed at supporting the functions of the farm. Hence it has all the basic amenities along with a big kitchen – the area where we prepare our produce for market.

No integrated farm would be complete without some farm animals so we have the kampung chicken, which provides eggs as well as organic chicken for cooking. As we continue to evolve, I am enjoying this adventure which I hope to enjoy for as long as possible. For regular updates, please visit our FB page under Suria Helang Lui.

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Year: 2015