Pure Durian Nuggets: To sell or not to sell

During these last durian season, I bought extra durians as I wanted to make durian suggest.  I haddone this before and I loved it.  So this season, I bought durians that were not exposed to herbicides and chemical fertilisers of the original variety - non-GMO and also without hormones application.  The price ranged from rm 8-10 per kg at the orchard and each fruit was more than one kg.

The nuggets are made from pure fruit with no additives or preservatives.  I do not use fruits that are no longer nice to consume fresh but select the best ones.  The seeds are removed and only the flesh is used.
No flour of any type or other fillers were added.  No sugar was added and since it is already naturally sweet, the dehydration process will concentrate the sugars.  Adding sugar would not only make it extremely sweet but also detract from the health quality.

As a general rule, upon dehydration, each fruit will produce about 6-8 durian nuggets.  Basically, if you eat 8 nuggets, you have eaten a whole fruit.  Since it is really good and being a durian lover, I can easily eat them in one sitting - something which can be more challenging if I was eating the fresh fruit.  What I find interesting is the dehydration process breaks down the fibrous strand resulting in a smooth non-chewy cake-like texture.  You can either consume the nuggets on its own or use it to create or flavour other dishes like sweet coconut gravy that you use as a dip such as with bread, sweet desserts such as pancakes and puddings, and to make ice cream.

Some have asked if I am selling them.  Therein lies the dilemma.  The cost of producing  the 8 nuggets is around rm 12 - including the fruit cost (average price rm 9), people cost, dehydration cost and simple packaging. That doesn't include selling costs. So in total to have a few cents of profit, the selling price is RM 15.  The question is: are people willing to buy it for RM 15.  If I wanted to use fancy packaging, it will be at least rm 18.

I began a comparison of high-end snacks without additive, fillers and preservatives.  It was hard to find any for comparison.  To compare to other durian products, there was no pure durian products was not possible as I couldn't find any.  There were durian candies which were loaded with other ingredients, durian dodol which had more flour and sugar and other ingredients than durian, durian ice cream where durian was used as a flavouring and tempoyak which used durian that was no longer good to consume fresh.

Conclusion: the durian nuggets will be sold in packs of 9 nuggets at a price of rm 15.  If you are interested to purchase, you can whatsApp me at 0172821219.  Up to 9 packs per order can be sent via poslaju for additional rm 7.50 postage cost.  It will also be made available at the various events we do while stocks last.

More than a vinegar

Many have asked me how do I make Roselle Enzyme vinegar and requested for my recipe.  However, my Roselle Enzyme Vinegar recipe is a trade secret.  What I will share with you is basically how to make a vinegar of your choice.

1. First you need a starter.  If this is the first time you are making it, the easiest starter is using unpasteurised organic apple cider vinegar.  There are many brands available so choose one you like.  What we are looking for is the bacteria that will cause a reaction with your fermented liquid to form acetic acid which is the key component in vinegar.
2. A fermented liquid - could be from rice or fruits for example.
3. I will always use a glass container to ferment my vinegar as I can be assured that my container will not cause any undesired chemical reaction with my vinegar throughout the fermentation process.
4. The basic ratio of starter to fermented liquid is 1:1.  So, if you have 500 ml of starter, use 500 ml of fermented liquid or juice.  Place in the container and cover it with muslin clothe so that air can still enter the container but not the bugs that will be attracted to it during the fermentation process.
5. Place in a cool area without exposure to sunlight and allow it to sit for at least 3 weeks.  You can tell the vinegar is ready when you take off the muslin covering and you get a strong aroma of the vinegar.
6. To store vinegar when ready, just strain the liquid through a strainer such as using an unbleached coffee filter.  Bottle the strained liquid and your vinegar is now ready for consumption.  It can be stored at room temperature and lasts for month.

If you plan to make another batch of vinegar, just bottle half of the vinegar produced and retain the other half to be the starter for making another round of vinegar.  Under the right conditions, a mother of vinegar may be formed which is essentially cellulose with acetic acid bacteria, the key item that enables your liquid to turn into vinegar.

You can allow your vinegar to be fermented longer than 3 weeks in the fermenting container.  I find that the longer I leave it, the resulting vinegar is "smoother".

Locally, we have many options for creating our fermented liquid to be turned into vinegar so you can experiment and see which vinegar you love most.  An area of consideration is what special nutrients or items that the source of the fermented liquid can bring to the final vinegar produced like enzymes and antioxidants.  I suggest that if you are going to take the time and effort to make your vinegar, do select the best ingredients free from chemical toxins as well as hormones.  Happy trying :)

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 pedas and 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.

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:
1. increasing HDL and lowering LDL cholesterol
2. strengthening the immunity system
3. balances hormones
4. balancing blood sugar
5. improving digestion
6. 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:

1. 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)
2. 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

Possibilities in dehydrating Part 1

This is part 1 of my new series on dehydrated foods.  All the produce that we dehydrate are produced at the farm hence it is natural and grown in an organic manner.  I remember growing up, my grandmother, grand-aunts and aunts often things were dried to preserve them especially in the villages where there was no electricity supply which means no refrigerators, chillers or freezers.  They did it to various fruits and also fish.  They didn't use low quality items but fresh, good quality items to create these foods that can be preserved for later consumption.  With our weather and tropical fruits, once ripe they do not store for long periods well so dehydrating them is a good option.

We only do market once a week and the fruits ripen when they "feel" like it.  To me, they will not be in its prime for market so I had to come up with a way to not waste them.  I also had to come up with an alternative on the occasion that we are left with some produce after market.  After all the hard work in growing and caring for them, it would be a shame to just have it rot away although at the farm, it becomes food for the animals.  After evaluating various options, I decided to invest in a dehydrator as to me, the fresh produce can then be dried in a clean manner free from flies and the like, preserving as much as the nutrients and allowing for storage without the need for chillers or refrigerators.

Two of the fruits that we dehydrate and convert to an on-the-go snack which is healthy and tasty are papayas and bananas.  By dehydrating it, there is a minimal loss of the nutrients and the flavour is intensified.  It is packed in a suggested fruit serving size so it is easy to take it with you.  It can also serve as your breakfast fruit if you are on the run - you can munch it on your way to work.  The idea is to have your fruit servings easily accessible as a snack without any additives, sugar, colouring or preservatives.  Seasonally, we will also have dehydrated jackfruit.

One of the often used plant as a condiment that we dehydrate is lemongrass.  It comes in a crushed form and can be used in multiple ways.  By steeping in hot water, it can be turned into lemongrass tea.  This drink can be served either warm or cold, either sweetened or unsweetened or added to another drink as flavouring.  In the crushed form, it can also be used for cooking.  Being in a dehydrated form, it can be stored in your kitchen, ready for use whenever you want.    One stalk is approximately 1 teaspoon.  We do not add anything to our dehydrated lemongrass so it is pure lemongrass.  Lemongrass is an alternative therapy or home remedy used for various conditions such as to aid in digestion, improve skin condition, fighting cancer, controlling cholesterol levels, for cleansing and detoxifying - there are quite a few others.  Some of the properties of the lemongrass are analgesic, anti-inflammatory, antiseptic, anticancer, antibacterial and diuretic.  It is from these properties that it is used as alternative or complementary treatment.  I find the taste to be pleasing and add it to drinks and used it for cooking.  Although I prefer it fresh, for the times when I do not have any fresh lemongrass, this works just as well.

Ginger torch is also another commonly used herbal condiment in local cuisine.  By having the
dehydrated crushed ginger torch flower within easy access, you can use it as a seasoning that is sprinkled over the top of hot rice, giving a wonderful fragrance to plain white rice.  It can also be used to season various dishes. namely savoury dishes.  Each pack contains only ginger torch flowers without any preservatives,  The color of the crushed ginger torch is also all natural - the color of the flower.  With the dehydration process, it retains its aromatics and flavour.  There is no need to refrigerate it, just store it the same manner that you would store dried herbs - in a cool area.
In traditional or alternative therapy, it is used to reduce diabetes and hypertension and also to treat loss of appetite.  No wonder I like the plain rice better when I sprinkle some bunga kantan on it.  It is said to also have anti-inflammatory properties.

Blue sweet pea flower (bunga telang) is a bright, depp blue flower which is often used in Malay cooking especially for making nasi kerabu, colouring the rice a nice blue.  This flower is a natural food colouring and with its color also have antioxidant properties as well as other healing properties.  To make a food colouring, just pour hot water over a few friend flowers and allow it to steep until the liquid is cool.  This liquid can then be used as a food colouring for making cakes, agar-agar, etc.  Apart from using it as a food colouring to make both savoury and sweet dishes, it also makes a nice blue tea with a subtle floral flavour.  To make the tea, pour hot water over a few pieces of the dried flower and you will immediately see the water turning blue.  It can be served hot or cold, sweetened or unsweetened.  It can be combined with other ingredients to make a drink and I find it interesting that when calamansi (limau kasturi) juice is added to it, it turns into a royal purple color.  This would make an interesting and good tasting drink especially for children in providing them with a healthy alternative.  The flowers are picked at full bloom and dehydrated making it easy to store and have readily available.

I grow all kinds of plants that lends itself to being dehydrated and in part 2, I will describe the other dried products that we have :)

Fish Story: Part 2: The Fishes

Whenever we harvest the fish, I do enjoy cleaning the fish because the fish are not smelly, they are firm and fresh and look good and my mind is filled with endless possibilities of what to do with them.  Three things that I have invested in that I find serves me well is the chiller, the freezer and the dehydrator.  These three heavy-duty equipment backs me up in processing my fish and retaining the quality and freshness of the fish.

Once the fish are harvested, and there normally is a lot of it, the ones waiting to be cleaned are placed in the chiller.  This ensures that the fish does not spoil and remains fresh until I clean it.   As the water
used to clean the fish is also from a clean, fresh uncontaminated source, this further adds quality to the fish and keeps it clear of chemicals.  Once cleaned, I then decide what to do with it.

Live catfish

Catfish fillet

For catfish, all the larger ones are filleted, packaged and frozen in the freezer.  The catfish do not go into the chiller before being processed but is kept alive.  The mid-sized ones are cleaned, marinated with herbs from the farm and then smoked with unprocessed wood being the source of the fire.  Once it is smoked to the degree desired, it is then dehydrated, reducing the moisture content to a level that will inhibit microbial or bacteria activity.  It is then packaged and ready for sale.  We do also sell live catfish at our market stall but it all depends on what the demand is at that time - fillets, smoked or fresh. 

Smoked catfish

Fresh red tilapia

Marinated red tilapia

The red tilapia is also processed to be sold either as frozen fresh which means it goes directly into the freezer and depending on order, are sometimes cleaned before frozen.  Some are marinated in herbs and are then dehydrated and sold packed as dehydrated marinated red tilapia.  For the dehydrated fish, I will remove the scales as I do not enjoy eating the scales.  Once dehydrated, this fish can simply be fried or cooked in other savoury dishes with a gravy like asam pedal or masak lemak (with a coconut milk based grace).

Smoked and dehydrated eel

Marinated eel

From the river water coming in, we also get river eel which then find our fish pond as the place to live.  They eat the small river fish and flourish.  They are cleaned and filleted, producing long strips of fish meat.  We cut them to shorter strips and then marinate them in a herbal mixture for at least 12 hours.  It is then smoked and then dehydrated.  We use all natural ingredients with the aim to keep it as natural and tasty as possible.  Many people tend to say that they don't eat eel because of how it looks.  Strangely enough, many of these people eat Unagi (the Japanese name) and didn't realise  that they were eating eel.  They can be steamed to rehydrate or made into soups.  I just like to cut them up into pieces and eat with rice porridge or cook them in a savoury coconut milk based gravy like masak lemak cili.  It can also be used as a topping in salads.

Packed dehydrated lampam

The lampam is a fish with many bones but it is tasty.  Since I am too lazy to pick out the bones, I find  that by turning them into dried fish, they taste great and I do not have to worry about the bones and I can just munch my way though it as it becomes crispy.
It is cleaned including removing the scales and then marinated with a slightly salted herb marinate.  I leave it to marinate at least 12 hours before placing them in the dehydrator.  Once dehydrated, you can just enjoy them as is. The smaller sized ones becomes a pure fish cracker.  The larger ones, can either be further fried or eaten as is with or without sambal belacan.  It can also be cooked with a sambal sauce or in a savoury dish with a coconut milk based gravy.    It is packed ready for sale and does not require refrigeration for storage as long as it is stored in a cool area as the dehydration process removed moisture thus preventing bacteria or microbial activity.

Packed, dehydrated selling

Fresh seluang

The seluang is a small river fish that is tasty but delicate.  Improperly handled when fresh, you will end up with a mush on your hands.  Sometime we sell it fresh but it has to be sold and cooked within 24 hours so this makes it tricky.  We get lots of it in the pond so it is a waste if I do not handle it correctly.  As such, most of the time I will dehydrate it.  I will place them in a draining bowl to minimise handling of the fish.  This bowl is them placed in water that has sea salt and various herbs added and gently shaken so that the fishes are coated with it.  It is left to sit in the liquid for about an hour before draining.  This process firms up the fish whilst at the same time adds flavour to the fish.  They are then arranged on the dehydrating tray and placed in the dehydrator.


All the fish wastes are collected from cleaning the fishes serve as the  main ingredient in creating my fish amino acid (FAA) fertiliser which is then used in fertilising the vegetation at the farm.  I use the water from cleaning the fishes to water the plants.  I find this is a good way to return to nature as it improves the soil at the same time that it nourishes my vegetation.  The FAA it then formulated with other ingredients and becomes one of the fertiliser produced by the farm for sale.


I use the dehydrator a lot and not the traditional way of drying the fish in the sun for several reasons:

1. I can dry my fish any time and am not dependent on the weather.
2. I can be assured that my dried fish will be free from air-borne contaminants.
3. I can be assured that my dried fish are free from flies, fly eggs and worms.
4. The fish are dried more evenly and to the level where the bacteria or microbial activity will be prevented.
5. Once in the dehydrator, I can just leave them until they are ready and not have to keep checking on them.

The herbal marinate contains herbs that are grown on the farm so I can be assured that they are free of chemicals.  I use sea salt because they are better for us.

Why do I do all these?  Simple.  It doesn't make sense to ruin good quality, fresh and tasty fish by adding chemicals or ruining them with improper handling and processing.  At the end of the day, it is the taste that counts and so far, I have got good feedback on them and that makes me happy :)

Fish story - Part 1: The pond

I have a fish pond at the farm which doesn't quite look like a pond.  It flows with fresh water from the source through a 3 inch polypipe that I had installed and the water flows out into Sg. Lai at the other end.  When I first bought the land, I noticed that there was a dried stream bed the winds through the land so I used that as the guide and created the fish pond by deepening and widening resulting in a river-like fish pond.  Over the years, I have made modifications and I love how it is turning out.  I am blessed because the farm is located in an area where there is a fresh water source and still uncontaminated - something which I strive to encourage the neighbour to maintain and hopefully no developers will come and destroy it.

I rear red tilapia, lampam and catfish.  Along with the inflow of the river water, I further get river fish and shrimp bounty like bujuk, seluang, eels and haruan.  With the addition of the other fishes, it is a blessing and a challenge as the larger river fish tends to also eat the fish that I put in the pond.  So, it is a balancing act.  The small river fish becomes food for the larger fishes.  I further add greens by planting kangkong and throwing in tapioca leaves which also becomes their food.  From my recycling of organic wastes, I get some black fly larvae which also serves as a protein supplement.  I do supplement with fish pellets but it serves as an addition but it is something that I hope in the near future I can totally remove.  Periodically, we will put banana pseudo stems from our own banana harvesting activity and this serves multiple functions: additional food, water cleanser and places for the fish to lay eggs and rear their babies.  It is a continuos balancing act but it is all aimed at producing tasty, fresh water fish without the muddy or weird smells nor lots of slime.  The water is uncontaminated water and we do not feed it garbage like animal carcasses or chicken innards.  The water is nice and clear and you can easily see the more bright color fish and although ton see the silvery-tone fish takes a bit of work.  As the farm is totally organic, we do not have any chemical elements contaminating the water and the fish.

With the two main elements of food and water in place, the other main element is maintenance and operations.  The fish pond is segmented into 3 areas: the largest is non-cemented base as I try to mimic as natural environment as possible, the second is a temporary holding area when we do our fish sorting and the third is a cemented base processing pond which otherwise is used for rearing our catfish.  Every two months, we will drain the ponds and sort and harvest the fish.  As the larger fish tends to eat the smaller fishes, sorting and harvesting will minimise the cannibalisation.  By draining the ponds, we get to clean and change the water although it is not necessary since water is flowing in and out continuously.    Our latest improvement was to build "retainer" walls along one section that is closest to the farmhouse.  Over the years, erosion has occurred so it became necessary to build one to protect that area.  The plan is to further beautify it with flowering edibles like roselle so it can become another nice spot to rest and relax and where I can fish with a fishing rod when I feel like it.


Besides it being an opportunity for a produce and ensuing products for the farm, it also serves as a
flood mitigation element.  This are has been known to flood especially during rainy season as the level of the river can rise very fast after prolonged rain.  Sg. Lai is fed by 5 other small rivers and streams so the water volume can increase dramatically and it comes with strong currents known to have floated 1m in diameter cement drain pipes like it was a cork.  It also adds aesthetic value and serves as a lounging area hence the addition of the patio where I can sit in the late afternoon and enjoy a drink and fresh air as I watch the fish - utterly relaxing.  The fountain that was created requires no pumps but uses the pressure of the water flow.

I expect in the ensuing years I will probably do more modifications but always balancing between maintaining the environment, natural elements and aesthetics with the underlying aim of producing quality fresh water produce and products as an integrated farm.

Is it really organic versus Organic instead of Chemicals?

A question put forth to me:" I am skeptical that it is organic.  Is it really organic? Or it is organic when compared to chemical?".  Due to this confusion and/or skepticism, that is why I do not really like the term organic but instead prefer natural.  At the farm, I focus more on natural farming.  What is the difference you may ask?  Here's my determining factor:

1. If you use organic sources such as kelapa saw it, coco peat and rice husks, this may be considered organic but to me, I will avoid using it.  Why?  Simple really, all these items are laden with chemicals during the growing stage from chemical herbicides, pesticides and fertilisers.  So while it is organic, I do not consider it as organic.
2. If something is grown using hormones, whilst it may be considered organic, it is not something that is my preference because the hormones could be synthetic hormones.  Plus. it is not natural and something that is done more from a commercial perspective.

It is getting more difficult to obtain clean sources because of the widespread use of chemical herbicides and herbicides, not to mention fertilisers.  In order to obtain SOM (Sijil Organik Malaysia), the land needs to be free of chemical pesticides and heavy metal apart from other conditions.  I don't remember seeing any mention of chemical herbicides.  Regardless, at the farm we do not use chemical pesticides or herbicides.  I believe that we can always work with nature and obtain natural sources.

In the production of our enzyme and fish amino acids, 90% of the ingredients used is farm based, when I can be confident of it being free from chemical contamination.   Our water source is clean, natural water taken from the source, running through 3000 m of polypipe.  We have 2 lines: 1 strictly for the fish and the other for other farm and farmhouse use.

When someone asks me  how can I claim that my FAA is organic.  Simple.
First: the fish source ingredient is from the farm.  The fishes' main diet is the small river fish, shrimps, algae, certain leaves and banana pseudo stem from the farm.  We do not use fish from the markets where you can almost be certain that it has been contaminated with chemicals to make it look fresh, smell fresh.
Second: The water used is uncontaminated, clean natural water.
Third: The only external ingredient is the probiotics bacteria and sea salt.  The remaining ingredients are all farm based.
The FAA concentrate is diluted at the rate of 1-2 capfuls per litre of water and watered at the base of the plant.

Why do I say my enzyme concentrate is organic?
First:  All the ingredients used are from the farm including the sugar source for the fermentation (we plant black sugar cane which is the source for the sugar).
Second: The water used is from our clean, natural uncontaminated source.
Third: All the pest control ingredients are also plant-based which is grown at the farm.
This enzyme concentrate is then diluted at the rate of 1-2 capfuls per litre water and either sprayed or watered at the base of the plant.

These two items are the main components in our fertilisation of the plants and trees.  In our fertilisers, we also use calcium, magnesium and potassium as well as other trace elements.  All are from our farm produce.  For example, our calcium source is also from the farm: our farm chicken eggs and certain fruits high in calcium.  Our chicken are not corn-fed to reduce introduction of contaminants.  90% of their food is from the farm.  Potassium from banana pseudo stem and bananas.

Soil conditions are important so soil improvers are also an essential part of the practice at the farm so that we can continue to grow good vegetables and fruits.   I mix the soil improvers into the soil in subsequent plantings in the same soil to ensure the soil remains healthy and fertile.  I also use it to cover non-liquid fertilisers applies to promote the decomposition of the fertiliser as well as in soil used to increase the soil level.

The base of the soil improver is the mulch where the source ingredients are also from the farm.  Again, I can be sure that it has not been sprayed with toxic chemicals.  Hence, I do not use any organic material from kelapa sawit, rice husks or coco peat as although it is considered organic, it is not for my farm.

I do use some vermicompost that I obtain from a source that I feel confident as well as chicken manure although minimal.  I am careful of what is introduced at the farm.  Why do I care so much?  I have a 3 year old son who I hope will grow up in good health without the new age, post GMO illnesses like psoriasis, eczema, respiratory problems, as well a host of allergies and other health issues.  At the same time, I enjoy planting and I do not want to have to worry about getting harmful chemicals on me :)  This is the least I can do to leave a good environmental legacy for my son.

The ability to do all this is because I have an integrated farm and do not practice monoculture so I have the diversity in source ingredients as well as availability.  Whilst it is difficult to determine chemical contamination from sources out of the farm, I try to limit the exposure.  Nature provides a lot of benefits hence our maxim of "Maximising Nature's Bounty" :)

Papayas, our local delight with options

Papaya is one of the highest nutrition local fruits, rich in vitamin C, vitamin A, fiber and enzymes including protein-digesting enzyme.  We are blessed to be living in a climate  where papayas can be grown easily with  minimal care.  There are many varieties of papayas and the shape and size differs.  Not all papaya trees produce fruits, there are some that just produces flowers.  To produce healthy papayas, it is important to ensure that it is free from chemical pesticides, herbicides and chemical fertilisers.  For me, I avoid GMO papayas as well as the usage of hormones to modify size, taste and texture.  t would be silly to eat something to care for our health when it also contains toxic chemicals.  There is no need to put herbicides to kill off the weeds around the plant and have it be introduced into the fruits that we eat.  Just clear the weeds manually and you can just leave it to dry off or place it in your compost pile.  I also practice salting the ground with coarse salts on a quarterly basis for several reasons.  The type of papayas we grow are less fibrous is texture giving a creamier taste.

It is a great fruit to start the day, having middle of the day and also in the evening supplying us with loads of antioxidants and helping our digestive system.  The fiber in papaya binds with the cancer-causing toxins in our digestive system, keeping them away from our healthy colon cells hence it is a good preventive against colon cancer. The other nutrients in papaya such as the vitamin C, vitamin E, folate and beta-carotene have been found to reduce the risk of colon cancer.  A healthy digestive system further promotes our overall health.

For adults, this fruit is a great fruit to eat as protection against rheumatoid arthritis based on a study that was reported in the Annals of the Rheumatic Disease.    So great for women who tend to suffer this as we age.  For men, in a cancer study reported in the Asian Journal of Clinical Nutrition, it was found that this lycopene-rich fruit helps to reduce  the risk of prostate cancer.  The nutrients in the papaya also helps to inhibit the oxidisation of the cholesterol, protecting our heart.

So, with one fruit, you get to cover your digestive system, bones, heart as well as immune system, it is definitely sitting high in my list of fruits to eat.  I get easily bored or tend to "forget" to eat it if there is only one way of eating them.  There are many ways of eating papaya and still get the necessary nutrition so it makes it easier to incorporate into my daily diet.

We are most familiar with eating the ripe papaya raw but we can also eat the unripe papaya in many ways.  It can be fermented to make it into a probiotic-rich  food.  The fermented green papaya can be eaten similar to sauerkraut or turned into a salad or our local kerabu.  The free papaya can also be skinned and cut into pieces and turned into nutrition soups or used in cooking savoury dishes like curry.  A simple soup is to brown shallots and garlic, add water and the cut pieces of green papaya and bring to boil and allow it to simmer until the pieces are soft.  You can add salt and other condiments to taste.  This soup can be dressed up with other ingredients such as chicken, beef, seafood or other vegetables.

The ripe papaya can also be turned into nutritious drinks like milk shakes or added with other fruits and vegetables to create a healthy drink.  It can also be turned into a healthy, nutritious and delicious snack by dehydrating them.  The dehydration process removes the moisture and it is best to dehydrate it to contain less than 15% moisture as this will inhibit the growth of bacteria that will result in the dried papaya to spoil.  When dehydrating papaya pieces, it is best to use the ripe papaya of good quality and not spoilt or mushy papayas that has already started to spoil.  The end result is a great snack that has minimal loss of its nutrients and ready to be enjoyed at any time.  It is also easy to store them and does not require refrigeration and lasts for months (although you will find that you consume it much faster).  What I do is to pack them in serving sizes as this means that I do not expose the dried papayas to the environment unnecessarily.  The thickness of the papaya pieces will determine whether you end up with crispy pieces or slightly chewy papaya chips.

With its nutrition and health benefits along with its versatility, why not go local and consume our papayas :)