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14 Jun 2012
0 Comments By admin Banana

Bananas – Care and Maintenance for healthy plants

Over the course of 3 years, I have learnt a lot about these plants.  It is my quest to have every type of this plants that is “local” to Malaysia which is not genetically modified.  In my own way, I am trying to preserve our banana heritage so that we all can share in the richness of our “banana culture”.
To date, I have the following plants:

  1. Pisang Abu Bunga
  2. Pisang Awak
  3. Pisang Berangan
  4. Pisang Emas
  5. Pisang Embun
  6. Pisang Kapas
  7. Pisang Kling
  8. Pisang Lemak Manis
  9. Pisang Lidi (Rotan)
  10. Pisang Nangka
  11. Pisang Raja
  12. Pisang Rastali (Batik)
  13. Pisang Telur
  14. Pisang Udang

I am still looking for Pisang Tanduk and am finding it difficult to obtain.  So, if any of you know where I can get them, I would be happy to hear from you.
Each plant should be planted at least 10 feet apart or approximately 3.5m initially.  As each plant will produce a few baby plants before it is harvested, this will enable the small plants to grow without being crowded out of sunlight, nutrition and water, ensuring quality plants.  Selective removal of some of this smaller plants will also contribute to the overall quality of this group of plants.
Soil type and quality is also important for its growth.  The pseudostem (batang pisang)  has a high water content and this plant requires a lot of water however does not do well in soggy soil.  It is important to have soil that retains sufficient moisture for the plant hence it is best to have high organic content in the soil,  Continuous composting of the remains from the plant after harvesting is a cost-effective manner of adding organic content as well as fertilizing the plant.  To speed up the process of composting, at the farm, I chop of the remains and spread it around the base of the group of plants.
As the plant grows, frequent removal of the old or dried leaves serves a few purposes, amongst them, providing additional matter for composting, preventing the leaves of the older plants from impeding the growth of the younger plants as well ensuring an aesthetically eye-pleasing view.  By placing all these organic matter around the base, it keeps the base cool as well as help retain moisture.  This process is done at least monthly though I try to do it fortnightly – the number of plants at the farm being the challenge to accomplish this task.
By using these methods, we do not have to water the plants and can just rely on the normal rainfall for watering them.
I also place additional organic fertilizers about 1m away from the base of the group of plants every 3 months to provide additional nutrients for the plants.  The distance is important to prevent “root burning” as well as to encourage growth of roots and allow for natural absorption of nutrients by the plants themselves. 

Once the inflorescence has developed, it is important to ensure that ground moisture is sufficient so as to ensure proper development of the inflorescence – the start of the formation of all those lovely bananas.  When all the fruits have appeared, it is best to remove the remaining inflorescence so as to enable the bananas to receive the fullest nutrition for development.  The inflorescence can be eaten although not all of them taste good.  Certain species produce inflorescence that are not bitter and have a creamy and slightly sweet taste that can be consumed either raw, blanched or cooked.  Amongst the species are pisang abu batu, abu bunga and awak.

The period from the formation of the fruit to when it is ready for harvest varies according to species and growing conditions and can take anywhere from 6 weeks to 10 weeks on average. 

So, how do you know when the bananas are ready to be harvested, especially for the varieties that don’t change the color of their skin?  Additionally, I like to harvest the bananas just before it is fully ripened to win the battle against the birds and ants.  There are several hints to the readiness for harvest.  The first, check the number of leaves left on the plant – there should be 3 or less green leaves left, the remaining already brown or yellow and drying off.  The second, look at the end of each fruit, it should already have turned black and the remaining flower petal dried black and fallen off.
Once the bananas have been harvested, it can be hung in a cool and airy area to further ripen.
Just remember to chop up the harvested plant and place them around the base of the group of plants so you will have a nice group of plants with the additional benefit of more organic content available for their growth.

12 Jun 2012
0 Comments By admin SHL Journal

SHL Aqua Project: Jannah Part 5

Three and a half month after start of the renovation of the ponds, fresh, clean river water began flowing from near the source.  I love hearing the water gushing into the pond and before the fishes were placed in the pond, I did my own initiation of the pond – sitting under the water pipe.  The force of the water is powerful and I had to plant my feet into the base of the pond to prevent from toppling over.  The water felt almost cold and definitely clean.  I had a back water massage and it felt heavenly.  I am currently figuring out a plan to make this water inflow an aesthetically pleasing feature – maybe a waterfall or a series of fountains – I have time to work on this.
Once the water had filled to a steady level and began to flow out to the river, I deemed it ready to begin its function as my fish “river” pond.  After much contemplation, the decision was made to focus on two types of fish for this first round: red tilapia and catfish (keli).  The pond is divided into 2 parts with the area for the tilapia measuring approximately 10000 sq. ft and the area for the catfish measuring 3000 sq ft.  The tilapia pond is shaped like a river as I had retained the original shape which was based on the natural contour of the land.  Over the months of renovation, vegetation had begun to grow in this section of the pond.  Even my pair of geese, Emir and Siti, enjoy swimming in it.  I enjoy watching them, expecially in the later part of the afternoon as the sun is setting – it is so relaxing.

I introduced the first batch of 3,000 baby red tilapia on June 1 and it was a joy to watch them swimming in the pond.  Over the next few days, I observed its condition and also to ascertain the capacity of the pond.  A week later, I added another 7,000 baby red tilapia and now I can see that the pond is populated.  They play hide-and-seek between the vegetation as well as nibble on them. 

The pond for the catfish is has a concrete base as well as walls hence making it much easier to harvest.  If I had retained an “earth-based” pond floor, it would have made harvesting a challenge since they tend to burrow in the ground when the water level is at floor level.  The 5,000 baby catfish was introduced into their new home on June 8 and it looks like the pond can support another 5,000.  The plan is to add them this Friday.
I feed them 42-44% protein fish pellets – the smallest size. They are fed twice a day. I have noticed their growth which I attribute to both the feed, the availability of natural food as well as the water.  I love feeding times, watching them rush to the surface to gobble up the food, although the tilapia doesn’t have a feeding frenzy like the catfish and this I attribute to the fact that the tilapia has the natural vegetation to nibble on.  I also feed the fish occasionally other plant-based food and this will remain as my secret feed ingredient.  For me, it is important to keep the water as clean as possible hence you will not find carcasses of chickens or goats thrown in nor will the sewer waste be piped into the ponds.  All these factors will ensure that I will have great tasting fish, without the muddy or “funny” taste and this I have learnt from my proof-of-concept phase.  I also want to ensure that the ponds do not emit any foul odors so that I can enjoy the environment of the farm to the maximum.
InsyAllah, the first harvest of the catfish will occur in late August or early September 2012 whilst the red tilapia in October or November 2012.

08 Jun 2012
0 Comments By admin Banana, Eating Well

Bananas – Pisang Embun

A favorite used in traditional medicine to cool a fever, this green-skinned banana if often eaten raw, it has a nice aroma to it when at its prime ripeness.  This banana is also sometimes called pisang dingin or cool banana.  Each sikat can weigh over 2kg making it one of the larger size of bananas.  The outer skin remains green even when ripe so do not wait for it to turn yellow as more often than not, it will turn brown meaning that it is now spoilt.  The plant can grow to over 10m with the pseudostem diameter over 30cm, making it an armful.
The inner pseudostem is also often used in traditional medicine to treat muscle aches and sprains.


Pisang Embun (L) &
 Pisang Nangka (r)

Sometimes, people mistake this banana for pisang nangka as both remain green when ripe.  However, they have distinctive different taste.  Unlike pisang nangka which is also sometimes used to make pisang goreng, this banana does not fare well when fried – it turns into a soggy mash, leaving a banana fritter which does not have a crispy batter.  The shape is also different.  Pisang Embun has softer edges versus pisang nangka and the ends of the banana is also different.  The flesh of pisang embun is creamy white.  There are two types of this banana that I know of, one which has a nice aroma when ripe and the other without.  I prefer the one with the aroma as it tends to taste sweeter.  However, due to the size, it can serve as a breakfast meal in itself – a great way to start the day and easy on the stomach and digestive system, which just “woke up”.

Apart from it usage in traditional medicin to cool fevers, due to its high fiber content, it is also used to improve the digestive system and treating people who have difficulty with their bowel movement.
So, if you are wondering what banana to have for breakfast, I suggest pisang embun.

04 Jun 2012
0 Comments By admin SHL Project

SHL Aqua Project: Jannah Part 4

Three months from start date of project, the fish ponds are now ready.  The new 3″ polypipe has been connected and the wonderful sweet, clean water has made its way to the ponds.  It is definitely a force of rushing water – I tried standing under it and had to ensure that my feet was planted well in the pond. 

It took 2 days to fill the ponds to the level of the overflow thus ensuring that water is continuously flowing in and out of the pond.  I love hearing the water, so relaxing.  With the water, the baby fish from the river also has entered the pond.  They are my pond testers – if I they died then I know that I have a problem.  Alhamdulillah, they are happily swimming in there.  I have retained the general shape of previous pond so it still appears like a river flowing through the land. 

During the time that it took to get the last pond ready, grass and vegetation started growing in the other pond.  I decided to leave it as when it is filled with water, it will provide additional food and habitat for the fish.  Now that the water has been released into the pond, I see the fish playing hide-and-seek.  On Friday, June 1st., I released 3000 baby red tilapia.  After observing them for a few days and seeing that all is fine, I will be adding another 17,000 over a period of a week.  I may add another 10,000 to 20,000 more depending on how this intial 20,000 works out and my observation of it over a period of two weeks.

The last pond is fully cemented and it is done differently than the rest with a holding pond between them.  The size of this pond is 3000 sq. ft. and  will serve multiple purposes.  The plan is to release about 10,000 baby keli.  Due to its nature of burrowing into the ground when water is drained from the pond, by virtue of a cement floor, this will ensure that they can be properly harvested when it is time.  With the separation of the holding pond, this will also prevent them from entering the other pond.  However, with the good quality water as well as my blended feeding approach, it will have a great taste without the “muddy” flavor.  Now I am selecting the source for them.

The holding tank is the area that will be used to “collect” the tilapia during the harvesting process, thus ensuring minimal damage to the fish and allowing live fish for sale.  All in all, I am happy with how things have turned out but there are still improvements that I will have done over the next few months.
For pest control, in my previous experiment, I found that if lemon grass was planted around the pond, this will deter the memerang so we have just planted serai wangi around the pond.  This will serve a dual purpose – added protection for my pond and adding another herb to my herbal collection for transforming into other products in the future.
The next detail addition will be the water sprouts from various spots along the banks of the pond which will help improve aeration of the pond as well as providing aesthetic value.  At the same time, listening to water has always relaxed me.  I choose this mechanism for aeration due to all these reasons as well as being eco-friendly and staying away from dependence on electricity or diesel-powered aeration devices.
And so the adventure continues and insyAllah, we will be ready for harvest in 4-5 months time.

04 Jun 2012
0 Comments By admin Banana

Bananas – Pisang Udang

This variety of banana is not commonly found and it makes an interesting addition to my collection of banana plants at the farm.  Due to its sweet and sour taste, it is not popular as banana fritters however to “cucur kodok” afficionados, this is THE banana to use to make them.  It ripens to a bright yellow with brown “spots”. 
The plant grows to about 6-8m and the leaves have a reddish tinge to the stem.  The inflorescence tastes bitter so I don’t recommend it if you plan to have it as ulam.  As with many of the other species, the first plant takes about 12 months before harvest the offsprings take about 8 months after the initial plant was planted before it will be ready for harvesting.

The skin is smooth but not waxy and is not thick, similar to other banana varieties that are eaten raw like pisang lemak manis. The outer flesh is creamy white and the inner flesh is a pale yellow.   Each banana averages about 6-8cm long and is ovalish in shape. This banana can be eaten raw and is a refreshing change with its slightly sour taste along with the sweet.  Try making serawa pisang with sagoo, coconut milk and nipah brown sugar – delicious.
So, to all you banana recipes experimenters, try this banana in your next attempt – you may be surprised.

31 May 2012
4 Comments By admin Banana

Bananas – Pisang Awak

This sweet banana is often found as banana fritters.  However, I have discovered that quite a few of my Sunday market customers also enjoy eating it raw and also used them to make banana pancakes or locally known as lempeng.
This banana has a nice smooth feel to the skin and is a lighter yellow in color.  The body of the fruit is more rounded with soft edges and the end is slightly elongated before reaching the end.
At the farm, the tree grows up to 8m tall with a thick pseudostem.  The inflorescence of this is bitter hence I do not recommend it to be eaten as ulam.  There are two types of this banana, one with seeds and one without.  My preference is the one without and it definitely spoils the enjoyment of banana fritters when you bite into the seed which has a slight bitter taste.  At the farm, we only plant the ones without seeds.

The banana has a very sweet taste, sweeter when it is harvested when fully matured and ripened naturally without the use of chemical agents.  Due to its high sugar content, you will find that the frying oil turns brown rather rapidly when making banana fritters due to the caramelization of the natural sugars.  I have also experimented making banana bread with it and find that you can reduce the sugar suggested in the recipes and also taste great when made using unprocessed sugar.

The inflorescence of this banana plant can also be eaten as ulam or cooked to make savory dishes.
Hence, if your purchase them when just ripened, you can consume it raw as it has firm texture with a sweet taste.  As it futher ripens, you can transform them into banana fritters or pancake and when it is over-ripen, you can turn them into banana bread or cake or even pancakes.  With so many options, it is definitely a versatile banana.

24 May 2012
0 Comments By admin SHL Project

SHL Project: Aqua Jannah Part 3

The creation of the third pond is taking longer than I expected.  Between the frequent rains and additional modifications that I decided to have done, it has added an extra month.  However, since my preference is to do it right the first time, the additional time is inconsequential in the realm of thing.
One of the features that I like about this project is the connection holding pond between the second and third pond with its bridge.  This holding pond has a concrete floor with high steps along the side.  The bridge is about 10′ long and almost 3′ wide, allowing a nice area for relaxing.  Plus, it enables me to cross-over to the other side with my wheelbarrow.  There is still some finishing work to be done to the railings of this bridge.

The third pond also has a conrete floor and walls surrounding it and measures approximately 30′ x 100′. 
The walls is being built similar to the holding pond, with steps.  It will serve as a barrier against soil erosion along the sides of the pond as well as a retainer barrier against river.  The depth of this pond is below the water line for Sg. Lui, which is just over the small hill.  Hence the separation between Sg. Lui and this pond is just about 20′.  I wanted to be able to totally dry out all the ponds  at each harvest which would have been impossible if this pond didn’t have a concrete base.  The insides of this pond will be plastered.  One could say that once this pond is done, it will resemble a swimming pool but with lots of fish swimming around. 

With all the rains, the first and second pond have begun filling with water and the level seems to remain at 1′.  Grass, water lilies and various types of keladi have begun growing in there and I will leave it there when I start releasing water into it.  This will serve as additional food for the fishes and helps with the conditioning of the ponds.  There are other refinement works that I want to do to the ponds but I will defer this until at least one harvest.  By this weekend, we will begin to fill up the ponds, the first since the renovation and upgrading works.  I look forward to this happening and seeing the water level.  If all goes well, by June 1, I will be able to release about 60,000 baby fishes, insyAllah.  It will be exciting for me :).

18 May 2012
0 Comments By admin Kerinci Expedition

Kerinci Expedition: Bawang Prai

Driving through the farming land of Kerinci, I saw quite a few plots of onions being planted and amongst them was a type that I wasn’t familar with, Bawang Prai.  Apparently the leaves are popular here as ulam and also in cooking.  The taste is blander than the regular onion leaves and the size is also larger.
In my research on this onion, I found study references that linked the benefits of consuming these leaves to reducing your blood pressure due to one of its nutrients, Organosulfides.  Most of the references I found were published by Indonesians with quite a few recipes.  As the weather at the farm is similar to Kerinci, I decided that I would to obtain starter plants. 
So, as were touring the agricultural area, I was on the lookout for plots that had this where there was someone there that I could buy it from.
Lo and behold, I spotted a plot as were drove and had the driver reverse back once I noticed that someone was there.  He was busy clearing the weeds and grass around the plants and I noticed that the cangkul handle was interesting,  The top end was angled, making it easier to work with.  Most of the handles that I find here are not so angled, just slightly.  I made a mental note that I need to find this type of handle.
Taking a closer look at how it was planted and the soil, I found that it was planted in approximately 1′ beds and 1′ apart all around, and the soil, as with many of the other planting plots, was almost black and with high humus and organic content.  The normal rain waters the plants.  With the cooler nights, condensation occurs resulting in water droplets being absorbed into the soil.  Hence no irrigation is required as the soils ia able to retain the right amount of water to keep the plants growing.  Due to the quality of the soil, no other fertilizer is required.  Note to self: need to increase the humus and organic content to the soil as from my observations, this is the main reason why the plants grow so well.
I bought about 10 bunch of plants for IDR 5000 (less than RM 5) and kept the roots moist to take it home with me.  So first order of the day when we got back was to try it – raw of course, to get a full taste of it – and I find that I liked it.  It doesn’t have as strong an odor as the onion leaves that we get here and I look forward to planting the remaining 15 bunch and producing these.  I think that many people who try it will like it and there will be a demand for it at the Sunday market especially for those of Indonesian descent,  For those who have high blood pressure, here is another item to add to your normal meals without feeling like you are taking medication but just enjoying a “vegetable” in your meals.

12 May 2012
0 Comments By admin Kerinci Expedition

Kerinci Expedition: Sweet Potatoes or Ubi Pilo First-hand

The main source of income for many of the people in West Sumatra is agriculture.  The soil in the Kerinci area is fertile and over generations of cultivation, it has improved even more with the main source of fertilizer being of organic nature.  This rich, humus soil is perfect for the cultivation of ubi pilo or sweet potatoes (biological name: iponomea batatas) , a sweet, light creamy brown color-skinned tuber, which tastes good even when eaten raw. 

I have heard about the cultivation and production of these sweet potatoes but nothing beats experiencing it first-hand and actually seeing it with my own eyes.  Actually seeing what work is required to maintain it as well as the soil and environmental conditions gave me a clear understanding of what is required to produce quality tubers.  The main point that is of interest to me is that the growing of these sweet potatoes is done without any chemical fertilizers or pesticides – the way that I love to grow produce.  Another point of interest is the fact that the growers have extremely limited funds so they have to exercise creativity in ensuring that the plants grow to its maximum potential. 

The plant is cultivated from stem cuttings and planted with at least two points where the roots can sprout.  The main source of water is from the rain hence with the rich organic matter in the soil, the soil is able to retain sufficient water for growth in between rains without requiring other forms of watering.  The soil is so rich that it is almost black in color.  It is planted in beds of about 2-3 feet in width and is weeding is done manually.  As it is a crawler, the stems are folled back about once a month to keep the growth of the tubers in groups.

It takes about 5 months before it is ready for harvesting.  The plants are easily uprooted and then tubers dug out from the beds that it is child’s play.  In Kerinci, the plots are worked by a family, with extended family helping out. Each plant can generate over 1 kg of tuber.

The tubers are packed into sacks weighing approximately 50kg and sold to brokers and transported to warehouses ready to sale and transport to markets as well as for onward processing.  These sweet potatoes are transformed into flour as well as used in the production of kerepek and soap.  The price at growers or the warehouse is 600-900 IDR which translates to about  RM 0.25-RM 0.4 per kg.
These sweet potatoes are rich in complex carbohydrates, dietary figer, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B6.  In Kerinci, these sweet potatoes are also eaten raw to reduce morning sickness or as a stomach-calming agent.
I obtained some cuttings from this visit and look forward to experimenting and applying the knowledge that I gained from this trip to growing quality ubi pilo.  The first thing that I need to do will be to improve the organic quantity in the soil, trying to achieve the quality of soil that I saw in the Kerinci plots.

11 May 2012
0 Comments By admin Kerinci Expedition

Kerinci Expedition: Cinnamon or “Kayu Manis”

I have never been to the island of Sumatera and this early May, I had the opportunity to go there.  I landed in Padang and headed towards Kerinchi.  My journey to Kerinci allowed me a first hand view of how this aromatic spice that is commonly used in many dishes, is produced.  Driving from Padang to Kerinci, you are served with breathtaking views of the cool Kerinci Mountains.  You can find many species of trees that are comonly found in the cooler climate countries such as pine. Then you are served with the beautiful rows of cinnamon trees or its biological name: cinnamomum burmannii or Indonesian cinnamon. 

This wonderfully versatile spice is derived from the inner bark of the cinnamon trees.  They are often used as condiments in cooking and baking as well as in flavoring drinks and desserts.  I have always wondered what they looked like.  These trees are beautiful, tall trees with nice long trunks that measure no more than 12 inches in diameter at its thickest point, with the leaves at the tops of the trees.  These trees grow well in this high organic soil with its forest-like environment.  From my chats with the locals, it takes at least 8 years before the tree is deemed to be ready to be harvested.

In these cinnamon “farms”, when the tree is mature, it is chopped down and processed.  The trunks are cleared of the branches and chopped into these spindly-looking logs.  The trunk is stripped of its outer bark and a beautiful brown trunk remains. 
These bark-less trunks are then further sized down into strips approximately 1m long before being bundled and sent to drying areas.
In the Kerinci area, these pure cinnamon “sticks” are further sized down into strips of about 12 inches and set out to dry in the sun where it will curl when dry, taking about 4-6 hours.  When thoroughly dried, the color turns into a rich brown and the strips are then sold to warehouses who then shipped them off to large spice producers, where they are further processed to either cinnamon sticks or cinnamon powder and packaged accordingly.  Proper drying of these strips are essential to prevent fungus growth which would require treatment and reducing the quality of the cinnamon.
Studies have also been conducted on this spice and there are several studies that suggest that cinnamon may have a regulatory effect on blood sugar, making it especially beneficial for people with Type 2 diabetes.  Cinnamon also has an anti-clotting effect on the blood and has been used in studies on the treatment of athritis. One study found that smelling cinnamon boosts cognitive function and memory. When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative.  It is also a great source of manganese, fiber, iron, and calcium.
So, if you have ever wondered what is the source of the cinnamon spice, it is actually the inner bark of a tree.  This is one tree that I would like to add to the farm and hope to be able to get the seedlings in the near future.