Articles – Page 4 – Suria Helang Lui

25 Jul 2017

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Bedroom must-have plant: Mother-in-law plant or Snake plant (Sansevieria trifasciata)

As part of natural therapy and incorporating simple ideas into our daily lives, I began to look for plants that improves our environment. For me, hands-down, this is the plant to have in every bedroom and not just one, tiny plant but several if you have the room. The Sansevieria trifasciata has 2 main varieties that most of us are familiar with: the one with the yellow stripe along the leave outer edge is also known as the Mother-in-law plant and the one without the stripe is knows as the Snake plant. Both have geometric patterns that look like scales all over the leave except for the edges.

This plant is very easy to care for as it requires minimal sunlight as well as can withstand long periods without watering. What this means is if you place the plant near a window that gets minimal sunlight, you are set. If you place it in a space that receives no sunlight, just let it sunbathe once in a while. If you are one of those who always forget to water the plants, this plant can tolerate weeks of not watering. so, when you remember, you water it. I know of no other plant that is so resilient and easy to care for.

For barely caring for this plant, you reap tremendous benefits. It is one of the best natural air purifiers and has had numerous studies done including by NASA which has ranked it as the top plant for air purifying as it purifies over 100 different toxins including formaldehyde, xylene, benzene and nitrogen oxide. The main source of xylene is the automotive exhaust and various solvents. It is also released in petroleum processing such as refineries. So, if you have an office at a refinery, you should have this plant in your office. You can read more on the toxicology report published by the United States Environmental Protection Agency (EPA) and the Centre for Disease Control (CDC). Formaldehyde is also commonly emitted from furnishings such as wood or plywood furniture, carpets as well as from automotive combustions. A more detailed report on emissions can be found in an article from the U.S. National Institute of Health as well as other regulatory bodies. Formaldehyde affects your respiratory system and is also classified as a carcinogen. With new furniture, it may emit for several months. So, if you just move into a new home, an easy way to detoxify the air is by having this plant throughout your house. Formaldehyde can also be emitted from candle burning, incense burning and cooking – activities which seem harmless. You can research more into the other toxins but you can be assured, there is nothing good about them. Just by having this plant in your home or office space, you can improve your air quality substantially and it is a painless method that requires very little effort on your part but delivers tremendous benefits.

Unlike most other plants which use oxygen at night, this plant releases oxygen. So while your body is doing its repair work while you sleep at night, you are also getting “oxygen therapy”. The leaves are not toxic so the plant is safe around children and pets unlike the money plant, which has toxic leaves.

As a result, over the last month, I have been seriously cultivating the plant and placing it all over my home, especially in the bedrooms. I also place it in the bathrooms. This is one plant that I think is wonderful as a air purifies and providing additional oxygen at night whilst requiring very little effort on the owners part. I can think of no reason not to have this plant in our homes. Can you?

25 Jul 2017

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SHL Edible Products: Going forward

It has been over 10 years since I embark on my organic agriculture journey and over the years, I have planted over 100 types of plants and trees, researched and experimented the use and benefits and processing some of them to form products, a step beyond its natural form. As I move to the future, I have made moves to streamline our produce and plants.

I have a keen interest in making food as medicine and to make it as a normal part of our daily diet with the ultimate aim at preventing diseases and illnesses whilst at the same time having therapeutic values. This is a way to adjust our diets without making it a chore and working through natural healing which takes time. I am not a medical practitioner nor do I presume to be an expert. However, I do consume what I produce and it is a tenet of the farm that we do not sell edibles that we do not eat ourselves. What I produce for my own consumption is what we in turn productize.

All the products are based on what we grow at the farm as it is important for me that the source materials are as clean as possible from toxic chemicals either from the ground or what is used during its growth and processing. I have streamlined our products to those that I find is easiest to consume and with loads of benefits

Bentong ginger and turmeric

Ginger and turmeric are well-known for its anti-inflammatory, anti-oxidant, antiviral and antibacterial properties as well as for the benefits for reducing cholesterol, improving the immune system and digestive system. Our concentrate also includes black pepper to further aid in the absorption of curcumin into the body. This combination aids in the healing of many inflammatory based illnesses like gout, many forms of arthritis, and muscle pains. It also has anti-cancer properties especially for the digestive system as studies found that it kills the heliotrope bacteria which is found to support activation of cancer cells in the digestive system.

There are many ways to consume our concentrate:

Dilute with water – either hot or cold to make a drink that can also be sweetened
Use in your cooking to add flavor

Blue Pea Flower (Bunga Telang Biru)

This flower can be used as a natural food coloring and is a must if you want to create authentic nai kerabu – using blue coloring is just not authentic or good for you. The flowers are dehydrated and it can be stored in a cool, dry area or in the refrigerator for longer term storage.

Like many colored natural food, this flower is rich in antioxidants. Another property that it naturally has is as an anti-depressant. It can be used to create a blue-colored drink and when mixed with calamansi juice, turns purple and can serve as a relaxing drink after a stressful day.

In traditiinal or alternative therapy, it used:

To Improve eyesight and eye strain
As a blood cleanser
To detoxify
To relieve stress

Calamansi

It is a great source for vitamin A and C. The main acids in this fruit is citric acid and ascorbic acid. Using cold-pressed pure juice, I have created the following

Pure calamansi juice which can be turned into a drink on its own by diluting or used in flavouring cooking
Pure calamasi juice with lemongrass which brings the benefits of lemongrass as well as a refreshing flavour
Pure calamasi juice with blue pea flower (bunga telang) which adds more antioxidant properties

Cat’s whiskers (Misai Kucing)

Our dehydrated Misai Kucing tea is made from the leaves and flowers and can be turned into a drink by steeping in just-boiled water for at least 5 minutes. It can be served hot or cold. The many health benefits that have been reported include :

It has properties that enables it to be used to regulate the blood sugar hence is used as an alternative treatment for diabetes
This herb inhibits blood platelet from sticking together and has powerful hemolytics that can lower blood pressure thus making it an alternative treatment for high blood pressure as well as for reducing cholestrol, which is often used in traditional medicine.
This herb has the ability to clean toxins within the blood hence it is also used in traditional herbal medicine in the process of detoxification and in removing metabolic waste within the body. This in turn makes it a useful addition to weight loss efforts.
It also has diuretic properties making it beneficial in the treatment of kidney stones and for flushing the kidney and urinary tract. It helps to flush out the uric acid as well as block the production of uric acid. This in turn also helps other conditions such as gout and inflammation of joints due to high uric acid levels in the body

Another health property of this herb is its ability to act as an anti-inflammatory hence its use in the herbal treatment for athritis and rheumatism

Extra Virgin Coconut Oil

Only in the last decade or so that this much maligned oil has been proven to be good for you. It has strong antiviral and antibacterial properties as well as being rich in lauric acids. Amongst its benefits are:

Improving the immune system
Improving the brain cells regeneration

It is often used in alternative therapies such as:

Alzheimer’s disease
Viral infection including flus and colds

It can be consumed on its own or incorporated into you cooking and even in flavoring coffees.

Gingertorch (Bunga Kantan)

Gingertorch is a popular addition to flavor dishes especially laksa, asam pedasand various other local Malaysian dishes and a must-have for many in nasi kerabu.

Sometimes it is hard to find and when fresh, doesn’t last long. So I decided to produce dehydrated ginger torch flower which can be stored in the cupboards or for longer storage, in the refrigerator so that it is on-hand when you want it.

It has antioxidant properties. In traditional or alternative therapy, it is used:

as a blood cleanser
to increase mother’s milk during post-natal
to reduce body smell

Lemongrass

A popular herbal spice which can be used to make a tea or in cooking which has been dehydrated to make a dried lemongrass flakes which can be stored in a cool, dry area or the refrigerator for longer term storage. To make a tea, just steep in just-boiled water and serve hot or cold, sweetened or not. It has high antioxidant , antiviral and antibacterial properties. In alternative therapies, it is used for:

Digestive system problems
Treatment of certain types of cancers
High blood pressure
Rheumatism

Roselle

Roselle is rich in vitamins A and C and is good for the immune system. Amongst its properties is it is anti-oxidant, antibacterial and anti-inflammatory. Based on a study by Purdue University, it is high in calcium, niacin, riboflavin, vitamin C and iron. It is also caffeine-free hence it can be made as an after-dinner tea for those who cannot consume caffeine after late afternoon or they have a hard time sleeping. It has anti-hypertensive properties so it is also good for people with hypertension of high blood pressure.

We have 3 different types of products:

Roselle concentrate which also contains the calyces
Roselle tea concentrate which is made from the leaves
Dehydrated Roselle tea which you can make a drink by steeping in just-boiled or hot water and sweeten to taste if desired.

The concentrates need to be stored refrigerated and can last at least 3 months. It can be used in cooking to make jelly or in dishes that you want to have a sour flavor addition like assam pedas and singgang.

The tea leaves should be stored in a cool dry place, just as you would store any other tea. The drinks help chemotherapy patients as it helps to flush out the toxins from the body as well as helps to improve the immune system. It is a good alternative drink especially for children. It has often to likened to Ribena.

Snakegrass

The snakegrass tea is produced by dehydrating mature leaves and crushed to form loose tea leaves. It is prepared by steeping in just-boiled water for at least 5 minutes. In traditional and alternative therapies it is used to treat:

Certain types of cancer such as lymphatic, ovarian, breast and prostate cancer
Kidney disease
Improving the immune system
Lowering cholesterol
Lowering blood pressure

Soursop

We created soursop tea by dehydrating it mature leaves and crushing them. It is prepared into a drink just like any normal herbal tea, using just-boiled water and allowed to steep for at least 5 minutes.

Based on research by USDA:

It is an excellent source of vitamin C
Has a high fiber content which can prevent constipation
Contains half the potassium in bananas which can help prevent leg cramps
Its high magnesium content can help prevent water retention especially for women who experience this in PMS.
Good source of thiamin, the B vitamin needed for aerobic energy production, the process where oxygen is used to convert sugar into usable energy
Loaded with the trace material copper which is essential for healthy bones. It also helps boost the effectiveness of vitamin D, which promotes the absorption of calcium.
A good source of niacin which studies have shown to have significant benefits on levels of HDL, the good cholesterol
Good source of folate which is a mineral that is recommended to prevent deficiencies during pregnancy for pregnant women.
Good source of iron, an essential element in the body producing healthy red blood cells
Rich in riboflavin where studies have shown can help prevent migraines.

With the iron and vitamin K, it promotes red blood cells production hence it is good for anemic but not for people with DVT and similar “rich blood” illnesses. It is rich in antioxidants and is often used as either complementary or alternative treatment of certain types of cancer.

30 May 2017

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Our ancestors are clever: Coconuts beyond coconut milk

I remember when I was very small – and we won’t say how many years ago, hahaha – in the kampong, my grandmother and aunty would gather very matured coconuts where the outer husk was brown, peel them, grate them and squeeze the coconut milk from them and start the process of cooking the
oil over wood fire. It would take hours to cook the coconut milk until what was left was the oil and the brownish black solid clumps. My parents would tell me stories of how when they were kids, the highlight of this process was getting to eat these coconut clumps with rice and how tasty it was.
Coconut oil was the staple oil and without them knowing the science behind this, this is virgin coconut oil which is good for them and now being touted for all the benefits.

Used to be that almost everyone in the villages would grow coconut trees and many produced their own oil. Over the decades, some researchers and Big Businesses made coconut oil into the villain saying how it was bad for you because of the high fat content. Bg Businesses were out to promote their own oils from corn and soya bean as examples. Then GMO came into play and more corn and soya bean could be produced albeit with chemical content and this made it cheaper (although you pay extra because it was imported and so-called branded) so our markets were flooded with it. It was touted as being healthy for you and easily available. Coconut oil began to die.

Fortunately, there were good researchers who did further research when they saw that people who relied on coconut oil didn’t get heart attacks, lower brain diseases and were healthy. This lead to the differentiation of fats and the discovery that coconut fats were medium-chain triglycerides or fatty acids (MCFA) and does not contain any trans fats. Some medical researchers also found that coconut oil is not glucose-based but it converts to ketones which is easily used by the brain to rebuild or repair brain cells. It was found that it could prevent or even cure, in some cases, Alzheimer’s and reverse some effects of other brain nerve diseases. No wonder my great grandmother had a good memory with no major diseases and we think she was at least over 90 (hard to say as those days there were no birth certificates). Being the energy source is non-glucose base, it also doesn’t provide food for cancer cells. This makes it a good oil for some cancer patients as not only does it not promote cancer cells, it also provides immunity building benefits which is especially good for those undergoing chemotherapy.

The coconut water from young coconuts is a traditional way of cooling fevers as well as used for detoxification of the body system. With our hot and humid climate, drinking fresh coconut water is a
healthy option and it tastes good. The flesh from the coconut has a high fiber content as well as vitamin C, E. B1, B3, B5 and B6 as well as iron, selenium, sodium, calcium, magnesium and phosphorous. So guess what, those curry dishes that grandma used to make with coconut oil for sautéing the spices and condiments and then adding the coconut milk and then fish, chicken or beef was good for you. So for guilt-free healthy curries, go back to the way that our ancestors made them. Of course, be sure the protein you add is also good or as good as you can get them. So when you think of it, most of our traditional dishes are healthy if we revert to how it was done then and going local is the best option.

In the old days, they didn’t have freezers so producing coconut oil using cold-pressed permaculture method wasn’t an option. Nowadays, this is possible so you no longer have to stand over a fire for hours to make your own coconut oil. The trade-off is it now takes days as you have to freeze, defrost, freeze and defrost before you can get to the straining part to produce the oil. Needless to say, the uses of the oil produced is not only for cooking tasty dishes but also used in healthcare, skin care and hair care and makes a good oil base for for herbal infusions as well as in natural soap making.

From producing coconut milk, you get the so-called coconut flesh “waste”. To me, this is just another product. In the olden days, you use this to feed the chickens and
without them knowing the science behind it, this is actually a super food for chickens as it contains antiviral, antibacterial, as well as other properties which keeps the chickens healthy without the need for all those antibiotic shots that are used nowadays. It also promotes egg production. See, our ancestors are clever. In the autoimmune protocol diet as well as gluten-free diet, this grated flesh can also be processed into flour making coconut flour. Just dry it and mill it and you get an alternative flour.

So do as our ancestors do, plant coconut trees 🙂
A related article to this is >> http://suria-helang-lui.blogspot.my/2017/05/evco-extra-virgin-coconut-oil-my-wonder.html

29 May 2017

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Our ancestors are clever: Beyond raw tapioca to Starch and flour

We plant 2 varieties of tapioca or cassava (ubi kayu) at the farm: Ubi kayu pulut and Ubi kayu merah. This articles focusses on ubi kayu pulut. I have heard stories of how this particular variety was planted during the Japanese occupation of the then Malaya and was the replacement for rice as all the rice was confiscated by the Japanese for their consumption. This particular variety is soft and melts in your mouth. It doesn’t take long to cook it and cooks in less then 15 minutes when steamed and I find that it is best steamed as it has that fluffy texture. Sometimes when we harvest I get tubers that are big wishing at 5-6 kg thus not popular among our customers as it is too big. Some are scared to buy it thinking that it is probably hard like the root. So we often end up with consuming it ourselves and since it is so big, we also share with the chickens and dogs.

Now I have found a solution for these big tubers as well as excess tubers: to turn them into tapioca starch and flour. After researching and experimenting, I found that it is not difficult to make them. I choose this variety because you end up with pristine white starch and flour – no bleaching, refining, etc. needs to be done to make it white. It would be a shame to contaminate organically grown tubers with chemicals to produce starch and flour. What I end-up with is organic, gluten-free starch and flour that can be used in many ways. Growing up, I remember my grandmother, great-grandmother and mother producing traditional dishes with tapioca both savoury and sweet. In doing my research, I find it interesting in how it has been maligned as a prohibited food for diabetics in favour of the other Big Business commercial crops but it turns out that studies done in people with a high content of their diet being tapioca has negligible to low occurrence of diabetes. It is now classified as a low glycemic index food.

First, you rinse off all the soil from the outer skin. The tubers are coated with 2 levels of skin: (1) the brown grainy texture layer that you see and (2) the pink on the outside and white on the inside layer. Both layers need to be removed to reveal the white-fleshed tuber. I cut them into big chunks so that I can handle them easier when I grate them. I just use a hand grater and grate them using the same size that I use for parmesan cheese. Being a “soft” tuber, it is easy to grate them as they slide easily over the grater.

Once you have the grated tapioca in a bowl – you can use plastic, metal or
glass bowls – I will add enough water to cover the grated tapioca. Be sure you use a large enough bowl to allow room for swishing the tapioca in the water without spilling. I let it sit in water for about 10 minutes and then I swish the mixture or using a spoon stir them rapidly for a couple of minutes. You will find that the water has turned chalky white. Place the mixture in a cloth strainer and strain the liquid. Be sure to squeeze the mixture well to get as much of the liquid out of it. I tend to use a piece of muslin cloth which I will wring to squeeze all the liquid out of the mixture.

The end result is a chalky liquid and grainy, semi-dry lumpy solids solids. The chalky liquid will produce the tapioca starch or in Malay tepung kanji ubi kayu and the grainy solid will produce the tapioca flour or cassava flour or in Malay, tepung ubi kayu. Place the grainy solids in a cool, dry area overnight covered with a cloth to prevent unwanted “visitors” or contaminants from entering.

Leave the chalky liquid in a container for a couple of hours and you will see that it has separated into two: a yellowish liquid on top and a white sludge at the bottom. Pour away the liquid and retain the sludge which is actually the tapioca starch. Let the starch dry overnight by leaving it in the container in a cool, dry area covered with a cloth. The next day, you will find that whatever liquid was left in the starch will be at the top – remove this and you will find that the starch has hardened. It is now ready for use.
You can break it up by raking with a fork and place in a container for storage. I tend to keep it in the refrigerator as it does not have any preservative or additives. I am not sure how long it lasts as I tend to use it all up within a short period of time. The starch produced is a great binding agent so I use it when I make fish balls, prawn balls, squid cakes and meatballs and I do not have to worry when I serve it that anyone with allergies to gluten or nuts or grains cannot eat them. Another great use for it is as a thickening agent to thicken sauces and gravy. Unlike corn starch which is most probably made from GMO-corn, I do not have to worry about chemical contaminants using tapioca starch.

Using ubi kayu pulut, the solids that you obtained after straining is almost ready-to-use flour. You can just run it through a grinder or food processor and you will get a fine flour. For most of our local sweet dishes, you do not have to further process it. As this variety is not fibrous, it really works well when just using it as is to make bingka ubi kayu (tapioca pie), lepat ubi kayu, and many other dishes. For people who have to be on gluten-free, nut-free or grain-free diets due to health and/or allergy reasons, this flour and the starch flour is the flour of choice as it contains no gluten, not from grain nor it it from nuts or seeds. It is also for people on autoimmune protocol diet. The flour is high in carbohydrates, good dietary fiber and vitamin C, low in fat, sugar and micronutrients so is a good replacement flour for people who are diabetic and with high blood pressure.

Another of our locally-grown plant that serves as food in multiple ways which is easy to grow and can be added to you ground-based garden (it doesn’t do so well in pots).

26 Apr 2017

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SHL Development: Planning for 2018 and the future

After almost 8 years of developing the farm, both from the physical development to the product development, and after numerous experiments and tests from produce and products to marketing them, 2018 will bring some major changes to how we do things. It is the fine-tuning of what we have been doing and also changes to how I want to spend my time. One of the aspects that I love of what I do now is being able to produce nutrients-rich products. The idea of enjoying tasty drinks that delivers nutrients that my body needs so that it becomes a natural part of my life is something that I want to promote to everyone. Consuming natural food as opposed to processed and chemical enhanced food is something that I advocate. Consuming natural food also doesn’t mean that you need a lot of time to prepare for the food nor does it mean expensive – often people forget to add the cost of medical services, supplements to their diet, etc.

In streamlining our end-products from the farm would be, we will have basically four types:

SHL natural drink concentrates and teas
Fruits and selected vegetables
Extra Virgin Coconut Oil (EVCO)
Fish

SHL Natural drink concentrates and teas
Over the last two years, we have market tested several varieties of drinks and teas based on what we grow at the farm. Based on our finding as well as on what I love due to its taste and benefits, the selection was made. The underlying principle is that it has to be organically-grown and provides nutrients and therapeutic benefits. All our concentrate drinks are unsweetened and the choice to sweeten or not is left to the consumer. The concentrates that we will produce are:

Bentong Ginger and Turmeric
Roselle concentrate
Roselle probiotics concentrate
Cold-pressed calamansi juice
Cold-pressed calamansi juice with lemongrass
Cold-pressed calamansi juice with blue sweet pea flower extract

The dried teas that we will produce are:

Misai Kuching Tea
Soursop Leaves Tea
Roselle Leaves Tea

We will also produce other products in this category based on special bulk request.

Fruits and selected vegetables
Over the years, we have planted many types – over 40 types – and I have learnt a lot from it. We will streamline this down to the following:

Cabbage
Kailan
Choy sum (sawi)
Spinach
Long green beans
French beans
Tomatoes
Pumpkin
Mini cucumbers
Corn

This will provide for a selection from leafy, to crunchy to fleshy and my favourites. The area that we will use for planting them will also be streamlined. We will also plant other vegetables but this will be in smaller quantity and mainly additional types of vegetables for my family.

Extra Virgin Coconut Oil
For me, this is oil of choice from its numerous benefits to it creamy, nutty taste. The coconut trees that we have planted years ago started to fruit last year and as it matures will provide us with the base ingredients although it will not be like the large, plantations. We plan to start adding coconut trees, selecting the variety so that we can have good harvests of coconut in the years ahead. We use permaculture cold-pressed method which is time-consuming but produces the purest form of the coconut oil. The production of EVCO has some down-time so it works well in scheduling our task and activities.

For 2018, we are targeting producing 50 bottles a month. By commercial standards, this is not much but we aim at ensuring quality production and become the regular supplier to our existing customers and gain new customers due to the quality and taste of our EVCO. On the personal side, this is something that I can see myself doing as I age as it doesn’t involve much physical activity but more on patience and attention to detail.

Fish
This year, our fish pond is undergoing a major renovation, to allow us to better manage our fish operations as well as providing for better environment for our fish. We are building walls all along the pond which is shaped like a flowing river as well as sectioning it. Experts has indicated that we can have at least 500,000 fishes at any one time but I highly doubt that is what we will do in 2018. However, it does leave us with substantial growth capacity. What is important for me is that we produce quality, “sweet” tasting fish without the nasty door often associated with fresh water fish. Over the years we have experimented with different feed, water conditions, pond maintenance and fish rearing practice and we have learnt a lot. To date, we have received no complaints on our fish and many are surprised at the taste. We do not introduce any waste products such as carcasses and chicken innards as feed to the fish and we will continue this policy. I eat my fish and I certainly do not like muddy-taste, smelly fish. I also like to choose the method of cooking from steaming to frying to roasting so the taste of fish is important.
By middle of this year, we will re-start our fish operations which means the earliest harvest will be in 2018. The farm dogs play a role in our fish operations as they catch the monitor lizard (biawak) and the river otters (mermerang) which can cause substantial loss of the fish population. The investment put in to build a wall around the property has also helped to reduce the invasion of the river otters. We are working on minimising external dependence on feed. Keeping the water flow optimum is important as with the in-flow of water, comes natural food in the form of small river fish and shrimps, which would provide the proteins. At the same time, we feed them “greens”. Our choice of feed and constant water flow has definitely made an impact on the quality and taste of the fishes.

MyOrganic Certification
We are currently undergoing certification and hope to have the certification by 2018. This will definitely be an achievement for us as well as a validation of our practice.

Fertilisers and Pest Control
We will continue to produce our fertilisers and pest control products which we use at the farm. It will be made available for sale on request. For me, it is important that I continue to have truly organic fertilisers that have not had the source materials be contaminated by chemical pesticides or herbicides. It also serves as a way for me to recycle my organic wastes and I look forward to the addition of goat manure as an ingredient in my fertilisers.

Sales and marketing
I have always believed in selling directly to my customers but the toll of doing market every Sunday whilst still producing is getting harder. As such, we will probably cease to do Sunday morning market in 2018 but focus more on “order selling”. I know it will probably be tough in the beginning as I build a customer list but the plan is to provide delivery to the customer door-step and delivery charges will be subject to minimum order and area of delivery. We will set-up 2 days where we will do the delivery

Events
I love hosting events and having people visit the farm so this is one area that we will still continue to do. In shaa Allah, we will have an Open Farm Day focussing on selected plants and products in support of having your own garden as well as our fresh farm produce, and also Durian Fest where you can come and buy “original” durians and eat at the farm or bring it home and whatever other fruits and vegetables we have available for sale at that time. A new event that I am thinking of doing a “Restaurant Pop-Up Day” to coincide with our fish harvest featuring our fish and vegetables and fruits, and drinks from the farm with a limited number of seats. I love challenges and I think this “Restaurant Pop-Up” event will be one.

So, all in all, although 2018 is many months away, I am sure that time will seem to fly by. However, having devised a plan and direction, it will help in us working our way through the rest of 2017. Being agriculture-based, things need time to grow and produce many things need to be planned months or even years ahead 🙂

25 Apr 2017

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Jambu Madu: What I didn’t know

Our beautiful Malaysian weather enables us to grow and produce lots of fruits and vegetables. Another of the fruits that is rich with benefits is the Jambu Madu. I always felt that there was more to jambu madu (scientific name: Syzygium samarangense) or the English name : Rose Apple, which is indigenous to the Malay Peninsula so I decided to research this fruit. Lo and behold, it has many benefits. At the farm, we have 2 trees which produces fruit in abundance about 3 times a year. Hence I also wanted to know what to do with them and also how to get the most out of it. Being a fruit with high water content, growing it organically is important to ensure it is not contaminated internally.

I most often consumed it raw, sometimes with a dip, and especially on hot days as I find that it has a cooling effect for me. It has a water content ratio similar to the watermelon.
Based on various research studies, this fruit is found to have several benefits such as :

the ability to detoxify the liver
lower cholesterol
protect against diabetes
improve immune system
prevent certain types of cancer ( early research indicates it helps prevents prostate and breast cancer)
eliminate fungal and bacterial infections
improves digestive system.

It is rich in vitamin C and dietary fiber. I guess as more studies are done, there are bound to be more benefits.

The best time to pick them is when they have turned red and feels very firm. At this point, the fruit is sweet and crispy such that when you bite into it, it is almost like biting into a juicy apple. As with many tropical fruits, it doesn’t have a long shelf life. When purchasing them, check to see if they have been sprayed with preservatives. An easy way is to ask when the fruit was delivered to the stand. If it has been more than 2 days, chances are it has been sprayed with chemical preservatives and best to clean the fruit properly to remove the preservatives.

Having a high water content makes it a great option for people who juice, delivering lots of vitamin A and C. Most often, it is consumed raw, with or without a dip. With the short shelf life, I had to figure out what else I can do with them. Apart from consuming them raw, I turned them into “ice cream”, mixing it with Roselle or Bunga Telang for taste as well as adding other nutrients to a tasty, hot day, snack.

17 Apr 2017

0 Comments By admin Armchair journal, Articles, Farm Information, SHL Journal

Open Farm Day 14 Apr 2017 – Post Mortem

At the end of every event we have, I will always hold a team meeting where we discuss the feedback from visitors and how the event went. There were a few differences that we had this year compared with last year’s event, most of it due to feedback from our visitors last year. I find getting feedback is very important and our team meetings are useful to help us in improving.

Our first visitors for the day, also a regular customer at
our Sunday morning market stall

Our visitors visiting the farm. At one of the sections.

Our food sales area.

Feedback 1 2016: Too bad you didn’t have any food for sale
This year, we had a small menu consisting of chicken or fish with rice and a kerabu, durian ice cream, roselle and jambu madu ice cream, a section of drinks all based on our produce from our farm – soursop leaf tea, roselle juice drink, lemongrass and calamansi drink, roselle tea, calamansi and blue pea flower drink, and our only unsweetened drink – missy kucing tea. We do not use white sugar in our drinks. We also had 2 types of jellies: roselle jelly and jambu madu and blue pea flower jelly.

Our produce and products sales area

Feedback 2 2016: Difficult to see plants for sale and need to be labelled with variety and price clearly.
This year, we placed the plants for sale on racks and floor in one section, all clearly labelled with plant name and price. Although we still had a couple of people wanting to take plants from my greenhouse especially the plants that I was doing my research on :).

Feedback 3 2016: Difficult to find the place as there wasn’t any signages
We placed a sign indicating the farm name at the junction on the main road as well as at the farm gate. I had also updated the “Pictorial Guide to Suria Helang Lui Farm” with the latest photos and posted on the event page which many found useful this year.

Feedback 1 2017: “How come the chicken wasn’t soft?”.
We had one person that complained “How come the chicken wasn’t soft?”. As we had indicated prior to the event, the chicken was from our farm, organically reared “kampung” chicken which meant that it was organically reared, free from GMO feed, hormones and antibiotics, and free range. These chickens are not like your hormone-chicken which are reared to be soft and fluffy. The meat will be firm. Judging by how the rest of the visitors that had it ate, it was not an issue that we will worry about.

One of the groups that I took around the
farm for a tour. Really enjoyed the discussion

Feedback 2 2017: This farm is small. How come you invite so many people?”
This to me is an interesting feedback from one person. I have always indicated that I have a small farm of 2.5acres or slightly more than 1 hectare. This is an event when I open to public for those interested in seeing what we do. At any one point in time, there was around 50 people at the farm, which is not that many. Visitors came and went throughout the whole morning and early afternoon.

Feedback 3 2017: The drink is sour, I don’t like it. I want a different one.
The same person who complained about the chicken complained about the soursop tea. Maybe she didn’t realise but soursop has a slightly sour taste – just the name should give an indication. She just returned the half-consumed drink and took another one without paying for the second. That’s ok, we know we will encounter should people. Maybe she thought that she was coming to farm that she can treat us farmers with this arrogant attitude which she wouldn’t at an eatery in KL.

Feedback 4 2017: How come you don’t have proper sitting areas for people to eat?

Enjoyed seeing this family enjoy the day out at the farm
with their children, They found a spot they liked.

Again, this is a complaint from the same person. We had indicated that what we prepared was packed lunch and people can choose to picnic anywhere on the farm. We had a few tables situated in different areas where people can sit as well chair for people to sit. She and her group finally sat in one area near the barbecue pit and pond to eat. Our other visitors had no problem and found places to enjoy their meal.

Feedback 5 2017: Why is your food ready so late?
I got this feedback at 9.45am. We were preparing packed lunch so I wasn’t expected a visitor to be irritated that it wasn’t ready this early. We had the food out at 10.15am so I guess we could call this a brunch. Next time we have it, I will have to decide whether we will do brunch or lunch and repeat the announcement of the food a few times.

Feedback 6 2017: “I come so far, so you must get me what I want”
Not sure how we have to respond to this. I had announced what we have for sale and available.

All in all, I consider the event went well as we had many positive responses from our visitors and they enjoyed the morning out at the farm, discussing issues they had with their gardens, seeing the animals and enjoying the food and drinks as well as the opportunity to buy farm-fresh organically grown fruits and vegetables as well as organic products. Many also liked that they were able to see for themselves where the produce and products came from.

To the many that asked what is the next event? The next one, inshaaAllah, will be the Durian Fest which will be organised around July 2017, in a different way from previous years based from the feedback and lessons we learnt from the previous years.

02 Apr 2017

0 Comments By admin Articles, Eating Well, Healthy Options, SHL Products

VCO: Bringing lustre to life

Used to be you were told how bad coconut is for you and of course, that includes coconut oil. Why, because it is rich in fats. The tune now has changed with new research: Coconut oil is good for you. So the current hot oil is Virgin Coconut Oil known as VCO for short. Living in Malaysia, we are blessed with the ease of obtaining fresh coconuts, the only source material required to produce VCO.

At the farm, we grow our own coconuts so we are able to obtain organic VCO, which is important for me for what I want to use it for. If you are not able to obtain organic coconuts but only have access to coconut milk, be sure that it is pure coconut milk without any preservatives or conditioners added. So, it is best to get freshly grated coconut and process to produce your own coconut milk so you can be sure that is is pure without chemical additives or preservatives.
The method I use is called cold-pressed method. You can search for the method easily and there are variations to it. My first attempt to produce VCO wasn’t too successful as I only managed to produce a small amount but I learnt a lot which lead me to a better second attempt.
There are so many uses for VCO which brings many benefits including:

In preparing meals and drinks

For cooking especially high heat cooking due to its high smoking point
Replacement for non-stick cooking spray
As a healthy replacement for creamer which lends a nice, creamy coconut taste to drinks life coffee.
Making mayonnaise
Making salad dressings

In skincare,

as a moisturiser
to help reduce wrinkles and age spots
natural make-up remover especially for eye make-up with the added benefit of moisturising the eye area

In providing health benefits such as:

increasing HDL and lowering LDL cholesterol
strengthening the immunity system
balances hormones
balancing blood sugar
improving digestion
burns fats and boosts metabolism

In creating herbal oils

for use in haircare
for use in skincare
for massages

So what is VCO? VCO is produced from fresh coconut (as opposed to copra or dried coconut) and does not contain any chemicals or additives and is the purest form of coconut oil. It is water clear in color and has a mild, sweet coconut aroma. It is made up of 90% saturated fat which was what led to the simplistic idea that it is bad for your heart when recent research have concluded the reverse, it is good for your heart. VCO contains no trans fats which is what is now known as the “bad” fats. Instead it is rich with medium-chain triglycerides (approximately 64%) – the good fats and lauric acid. Lauric acid is naturally in mother’s milk which provides increasing the baby’s immunity system by protecting the baby from virus and bacteria. It is this property that makes it a popular alternative therapy for colds and flus.

The shelf life for VCO is approximately 18 months though mine doesn’t last that long. It solidifies at temperatures below 23 Celsius and is best stored away from direct sunlight, in a cool, dry, area so storing it in your cupboards will suffice.
Why does my VCO finishes fast? I use it for the following:

in cooking so that I can have the health benefits as well as a great taste (I prefer the taste to coconut oil many times over than olive oil)
infused with different herbs for different purposes such as for mosquito repellent, hair oil, massage oil, moisturiser and make-up remover. Always the herbs used are dried and I allow the infusion to occur for at least 1 week.

It is not difficult to make but requires attention to detail and is time-consuming. By not exercising care, you can end up with a sourish-smell oil which is opaque as opposed to an oil that is clear as water with a sweet coconut aroma. I am currently waiting for my pandan coconut to mature so that I can experiment making VCO with this coconut and I believe it will produce a spectacular oil. Is it worth the effort? To me, a definite yes

17 Mar 2017

0 Comments By admin Articles, Eating Well, Edible Landscape, Well-being Landscape

My plant choices: Flowering Shrub Plants

At the heart of it all, every plant that I plant has to have some practical use from being a basic edible plant to plants with a therapeutic benefit. I also love flowers so I combine the two criteria and found many plants that fit them. My additional criteria was that as far as possible it has to be local and fit in our great tropical climate. Of course I cannot plant them all and had to make the difficult choice of narrowing them down. All the choices I list below can be planted either in the ground or in containers. By regular pruning, the plants can be shaped and kept productive as the pruning encourages new shoots to appear.

My favourites are:
Misai Kuching (Cat’s whiskers)
There is basically 2 varieties: 1 with white flowers and the other with lilac flowers. I have a preference for lilac so I elected to choose this variety. They are easy to care for and to propagate. They produce lovely showy flowers and have pretty leaves. It gives me the added benefit of being able to make organic misai kucing tea which has many therapeutic benefits but the one I love most is as a blood cleanser. This is my go-to tea who I am eating high sugar content foods and these include fruits like durians and mangosteens apart from those lovely desserts. These a perennial plants that requires minimal car although with periodic fertilising, it produces more flowers and more leaves.

Roselle (Asam Belanda)
This plant is in the hibiscus family and best propagated from seeds although it can be propagated from stem cuttings. It produces showy pink flowers with a maroon or deep red centre. The flowers turn into calyces and these can be transformed to a drink rich in vitamins especially vitamin C. The seed pods are within the calyx and good quality seeds are produced from fully matured calyces. The leaves are green with a red tinge to it and can be dried and converted to tea. Even the leaf stem can be used in making a drink. Be forewarned, the leave, stem and calyx all taste sour so you might want to sweeten your drinks with honey or brown sugar. Because of its sourness, the leaves are also used in cooking to flavour dishes. The calyces can also be turned into preserves and conserves. These are perennial plants.

Okra (Bendi)
Although this plant is an annual, it is easy to propagate from seeds and easy to grow. It produced bright yellow flowers with a dark red centre. The pollinated flowers turn into the fruit, okra, which has many health benefits apart from being tasty. This plant is prone to some pests that will attack the leaves and fruit but this can be controlled with the use of enzyme fertiliser with pest control that will provide fertiliser for the plant whilst keeping the pest away.

Eggplant/Brinjals (Terung)
There are so many varieties with the fruit being green (bright yellow when “ripe), white and purple. The flowers tend to be either purple petals with yellow centre or white petals with yellow centre. Planting these plants give you the added benefit of harvesting for your dinner table. The purple eggplant is especially beneficial with the nasurin content in the purple skin which is provides beneficial nutrient to our brain. Regular fertilisation with fertilisers that also contain magnesium and calcium can help in increasing the flowers produced leading to more fruits.

10 Mar 2017

0 Comments By admin Articles, Eating Well, Edible Landscape, Herbal Therapy

My plant choices – herb staples

Although I have quite a big space to plant at the farm, it seems like the space gets eaten up so fast so I do have to be selective in order to produce sustainable quantities for my purposes. I select them based on the following:

High value multi-purpose which translates to they can be used for various reasons and have therapeutic benefits
Suitability to the land as depending on the plant, the soil has to be suitable
Ease of propagating so that I can continue to have new seedlings
Ease of maintenance and care as with many plants and my hectic schedule, I need to ensure that I can care for them properly.

It is hard to narrow down choices as they are all fantastic plants but I have managed to narrow them down and grouped them into what I grow a lot of and what falls in my herbal collection. I enjoy being able to harvest them for my use and know that it is clean – free from chemical pesticides and herbicides – and that it is available when I want them.

The staples that I consider every garden should have is and is my 5 basics :
Lemongrass

It has a high value due to their therapeutic values as well as can be used is in many ways. It can be used in making drinks as well as in cooking. They are easy to care although they are “voracious eaters” so ensuing plantings will have to be moved to a different area. They can be planted in almost any soil type except for heavy clay. Propagating them is by using the whole stalk. They can be planted in pots or in the ground so if you have a small space, just plant them in pots. and requires minimal fertilisation. Although you can harvest them on as needed basis, it is best to replant them every 6 months to maintain the quality in either a different soil or area.

Turmeric

The benefits of turmeric are well known and is also one of the condiments often used in cooking.
The whole plant has uses, from the leaves to the rhizome and the flower. They require minimal care and if planted in good soil, doesn’t need fertilisation or minimal fertilisation. It can be planted in pots or in the ground. Propagation is via the rhizome. It can be harvested on an as-needed-basis so it works well in creating a long-term edible garden.

Sand ginger (Cekur or Kencur)

Similar to turmeric, the whole plant can be used. The leaves and rhizomes have therapeutic values and used as condiments in cooking. They can be planted in containers or in the ground and does best in rich, organic soil with some sand content. Propagation is via the rhizome. You can harvest the leaves on as-needed-basis but to harvest the rhizome, it is best to harvest the whole plant.

Ginger – Bentong (Halia Bentong)

This is one of my favourites with its therapeutic values and multi-uses. It can be turned into a drink, used as a condiment, made into a pickle and used in combination with other herbs to create an organic pest control. It also produces a flower, similar in shape to the turmeric, but in red color. It does best in soil with a good content of sand and doesn’t tolerate water-logged soil. Propagation is via its rhizome. I choose this over the regular ginger due to its therapeutic values and beautiful flower. You can harvest them on a as-needed-basis but it is best to replant after 1 year to continue to have quality ginger.

Small Galangal (Lengkuas kecil)

Amongst the various herbs, I consider this plant to produce the prettiest flower. It has therapeutic values which makes it a plus when used in cooking. It does best planted in the ground although it can also be planted in pots. It loves a rich, organic soil. Propagation is via its rhizome. I choose this over the regular galangal due to its more “potent” flavour and beautiful flower. I tend to replant these every 2 years to maintain continuity and quality.

These basic 5 can add beauty to your garden and you can arrange them in such a way that it becomes a floral arrangement in your landscape. If you have limited space, all you need is five pots and a few more pots a few months later for continuity of supply. 🙂

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Category: Articles

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VCO: Bringing lustre to life

My plant choices: Flowering Shrub Plants

My plant choices – herb staples