MINT

The Tame Adventures of an Urban ‘Gardener’

Common name         Mint

Latin name                Mentha spicata

Native names            Daun pudina

Related plants          Peppermint, Spearmint.

After needing to purchase small bundles of herbs from the markets whenever I had a product shoot, it dawned to me (Aahhh… finally, the gray matter is stirring…) that I could plant some of these herbs on my window stills and have fresh, perfect plants to use at any time. Looking for herbs in the markets like mint in mint condition (Oops… pardon the pun) is not easy as the fragile leaves easily get withered or bruised during packing, handling and transportation; damaged sprigs of herbs are so unsuitable for photography purposes. Many times, they were simply not available due to the lack of demand and supply in this quiet corner of the country and they delayed the product shoot.

So for my last purchase of fresh mint I chanced upon in the marketplace, I prepared a small pot with soil partially mixed with sawdust, inserted one of the stems into it and moistened the planting media. The plant was kept in the cool shade for a few weeks to allow it to recover. Once the barren sprig of mint started to wing out small sprouts of leaves, it was a sign that the plant had stabilized and ready to be put outside. I prepared a small wire tray and secured it so that strong winds will not knock it off. A liner made from a discarded food container will collect water to keep the soil moist; I placed it in the wire tray and the pot of mint in it. Now it’s ready to take on the world.

This image was taken against a black background in my studio after it had been placed on the ledge for a few days. Water droplets on the plant make it look even more appealing. This is one of my favorite images and sits on my desktop screen for the month. It looks so cooling and refreshing.

The position of the ledge is in cool shade for the first part of the day and gets a strong bath of sunlight during the latter part of the day. The plant seems to love the few hours of strong light as there is a profuse growth of leaves. However, the plant will slightly wilt during these hours if it has been stressed but it will fully recover in the cool evening.

A weak oil-free nutrition solution made from fish emulsion (water that has been used to clean and wash seafood) is used to water the plant every day where possible. Where given quality compost, the leaves can reach a length of 4-5cm and a width of 3-4cm. Mint has a much better visual appeal than peppermint. The plant releases a very nice, minty perfume when the leaves are brushed against.

A bonus for me is that the small plant has grown quite well and I have a truly organic herb also to garnish my meals and teas. I can also use the whole plant as a interesting background subject. It is not very difficult to grow this herb and I would recommend that every passionate gardener, cook, food lover and photographer should have this herb grown in your garden; as I do not have one in the studio, it certain does well on my window ledge.

Several days later, the healthy growth of the mint plant can be seen in the background of this food shot. This image features the Chinese Fried Red Bean Buns. A Studio Produced Image

Now I have added other herbs such as Indian Dill and Chinese Leeks to the window ledge garden; I am now thinking of adding Sweet Basil as well because my window ledge light conditions are suitable for it.

The King of Bitter

Common name         The King of Bitter Herb

Latin name                Andrographis paniculata

Native names            Hempedu bumi, pokok cerita, akar cerita

Although I have tasted many herbal plants and find many of them extremely pleasant and they add flavoring and aromatic properties to food and beverages, the most strongest herb I have tasted is the King of Bitter Herb or Andrographis paniculata. The name itself is a testimony of the strength of the plant’s properties. Totally devoid of any aroma and resemble a lemon basil leaf but it have a more elongated shape. The leaves look like an inviting, benign piece of green vegetable until one starts to bite into the leaves. My first attempt to sample this herb was to substitute it for the Holy Basil that I normally love to have in my stir-fried rice. Needless to say, it was quite a disaster food-wise.

For the uninitiated, the bitterness creeps onto your palate and then proceeds to invade your taste buds and overpowers any other flavors. Salt and soy sauces compound the sensation of the strong bitterness. The aftertaste of the bitterness continues to linger on my palate for a few hours and eventually fade away but apart from that, there are not any other unpleasant side effects.

I supposed that during cooking, the compounds of the herb strongly flavored the rest of the fried rice and the whole dish tasted bitter and bitter. Perhaps, I should be a bit more apprehensive on my first tasting attempt. Nowadays I prefer to have it raw and I find it be more palatable… a rush of bitterness initially and it fades away, then the rest of the food’s flavor comes into play. The younger leaves are much mild than the older leaves.

Known as a traditional herb for several ailments, it is used by the South East Asian community and in Ayurvedic medicine for many decades as a laxative, digestive and stomachic aid. It has also several uses for the traditional treatment of internal worm infections, flatulence, diarrhea and skin disorders such as ulcers. More accolades are bestowed on the herb as a recognized agent for treating diabetes and high blood pressure (Ahmad & Asmawi, 1993; International Conference on the use of traditional medicine and other natural products in health care, USM). Traditionally, it is also known to have anti-fertility properties and may cause abortions in pregnant women. Excessive consumption of this herb may produce some unpleasant side effects such as heart burn or insomnia.

International interest in the pharmaceutical research industry has picked up on the potential properties of this herb to treat diseases associated with autoimmune disorders. Research is being conducted to assess the potential of using the herb as a treatment for AIDS. Complex, powerful compounds have been identified by the scientific community as promising agents to treat blood clots, infections, skin diseases and cancer. It is interesting to note that it is being used for treating malaria patients. In Europe and America, King of Bitter as herbal supplements are gaining popularity for more than fifteen years in combating respiratory infections and colds. Like the Neem Tree, this humble weed’s powerful medicinal properties are mind-blowing, which leads me to conclude that this plant should have a confirmed place in every herb garden in spite of my “bitter” experience.

Found as an annual weed in Asia, it thrives in several types of soil but ideally a rich, moist soil with some partial shade is preferred. The plant in my garden grows up to the size of a small bush besides a row of orchids that provides it with some shade. It can be grown from stem cuttings or seeds. Young plants are sensitive to hot weather and 50% shade should be given until the plant starts to reach the flowering stage where the plant becomes more woody and puts out smaller and lesser leaves. Once the plant has matured, it will flower profusely and produces a lot of seeds. Eventually, the whole plant will consist of mostly terminal and axillary panicles with very small flowers. It is highly resistant to pest infestation and does not require a lot of care apart from daily watering and feeding.

 

Rasbora pauciperforata

Rasbora pauciperforata, (Weber & De Beaufort, 1916) from the Family Cyprinidae, (The Red Line Rasbora)

A small freshwater fish with a streamlined, compressed body, the Red Line Rasbora has a wide habitat range from West Malaysia, Indonesia (Sumatra) and Borneo. It is an inhabitant of peat swamp basins, pools and natural ditches. It is usually found in clean, tannic, soft waters (2-4˚H) with a pH ranging from 3.5 to 6.50. Water temperatures in their natural elements are typically 25˚-28˚C. It favors indirect sunlight and quiet, deep-shaded waters with very gentle currents.

Although the body is well developed, it struggles in fast flowing currents and will usually seek refuge in crevices or less turbulent waters. It can be found in depths ranging from shallow up to a meter deep. Banks with well-developed vegetation such as weeds, over-grown grass and floating plants are their favorite haunts where they typically swim within mid-water levels. When they encounter danger, they usually attempt to escape by diving to the floor bed or seeking refuge in thick vegetation where they will remain until the danger passes over.

A single red band runs from the tip of the mouth to the base of the tail. The scales above the line have a peppery dust pattern on the edges while the scales on the belly have a wedge-shape pattern comprising of small dark pigmentation cells. Fins do not have any markings. Overall, captive fishes kept in acidic, tannic waters will bring out true colors.

Sensitive to heat, light and vibrations, the Red Line Rasbora is quite shy and generally avoids open spaces devoid of plants and bright spaces. In a bare tank, specimens usually sulk at the bottom of the darkest corner. A school of at least five fishes is recommended. Singular fishes are timid but gain confidence in the company of fish schools, even if it is of different species.

Wild caught specimens acclimatized fairly fast in captivity, accepting frozen and dry foods readily. Bright lights should be avoided. A typical tank set-up should comprise of a heavily planted tank with indirect light. Frequent water changes with the replacement water filtered over peat moss is highly recommended to encourage the fishes to show their prominent red line. Once properly acclimatized, the Red Line Rasbora will be emboldened to show itself in open spaces but they will usually not stray away from nearby plants or cover. They typically swim in short distances, hover momentary by twitching their fins to stay suspended and dart around in bursts of speed. The fish is a fairly good jumper so a tank cover is recommended.

This fish’s diet in the wild is not really known but their habitat usually supports a wide range of plankton matter such as aquatic larvae, insects, tubificid worms and small crustaceans such as Daphnia. The Red Line Rasbora will adapt to frozen and dried foods readily.

The Red Line Rasbora can reach a length of 6 cm. In the wild, they typically form small to medium sized loosely-formed schools. Females are larger than the males. A very peaceful fish, this is an excellent species for a community bio-type tank.

 

Rasbora kolachlorma

 Rasbora kolachlorma (Bleeker, 1851) from the Family Cyprinidae (The Clown Rasbora)


The Rasbora kolachlorma’s any closest resemblance to a clown are the two or three big dark green spots that flank both sides of the fish. It is also known as the Iridescent Rasbora. It has a rich, brown color that is overlaid with scales that have beautiful iridescent colors which is very evident when taken out from the water. A greenish fairy-dust pattern can be seen decorating the top of the fish from head to base of the tail. Fins are maroon-ish brown and do not have any markings. Found in peat swamp basins, it has a wide range in Borneo and Indonesia (Sumatra) and inhabits a wide range of habitats which includes shallow streams and peat swamp forests.

Their favorite habitats are submerged areas with thick vegetation, tree-roots, overgrown grasses and knee-deep waters under shade. They have a stream-lined body which enables them to traverse in fast currents especially during heavy rains but they prefer quieter bodies of water. This is a relative large, elegant Rasbora attaining a length of 11cm, as observed in the author’s specimens.

This fresh water fish’s habit parameters are usually clean, tannic, soft (2-5˚H) waters with a pH of 4.0-6.8 with a gentle water current. Water temperatures can vary from area to area but generally in the jungle and peat swamp fed streams, temperatures range from 25˚ -28˚C. Occasionally, they can also be found in stagnant bodies of waters, which usually is the result of a heavy rain overflow which traps them temporary. When the water levels rise with the next rains, they usually slip out of the stagnant pool to new hunting grounds. In the wild, they form small, loose schools with an average of three to five fishes.

Breeding is observed during the rainy season when the water levels rises and floods the jungle floors, sometimes for several days. Mature fishes gather in larger schools sometimes as many as thirty fishes and make migratory trips into the flooded jungle to breed. Favorite breeding platforms are peaty, grass over-grown areas with thick jungle canopies. Low light levels due to the jungle’s thick canopies are commonly observed.

Hatched fries are usually found in these flooded jungle floors in very gentle currents but fish count is usually about two to three fishes per square meter. As the waters slow ebb, some fries will follow the currents out and a few will be trapped in pools until the next rains come. The flooded jungle floor is rich in suspended microscopic food such as daphnia and aquatic larvae, and these form part of the foods for the fish and fries.

Juvenile fishes are observed to be competitive as they frequently chased and push weaker siblings away to dominate food resources and territories. This behavior is also observed in wild-caught adult specimens.

Scraping behavior is usually limited to their own specie. Otherwise, this is a very peaceful, benthopelagic fish that will fit a large community tank.

Wild adult fishes are observed to be surface feeders, preying on insects on the water such as water skaters and floating foods. However, domesticated specimens will readily adapt to frozen, dry foods with a high protein matter and low carbohydrate content. Wingless fruit flies are an excellent source of protein for them. Dry foods should be of the floating type. Rasbora kalochlorma often exhibit the ‘Squirrel Syndrome” as I called it. They will aggressively collect as much food as they can in their mouth or cheeks while consuming it. Hence in a community tank, it is necessary to closely observe that the rest of the occupants will have sufficient food to eat.

Properly cared for specimens are generally long-lived with an average life-span of three years. Rasbora kaloclorma is an excellent jumper with the ability to even jump out when they are netted so a tightly covered tank is recommended. Adult specimens are often observed as solitary fishes in the aquarium but will readily regroup as a school of fishes during feeding or mating times.

This is an excellent fish for the community bio-type tank. No commercial breeding has been observed for this fish and most of the Rasbora kalochlroma for the aquarium trade are wild-caught. Again with encroaching development into their habitats, this would be a good fish for breeders to include in their list.

Rasbora sarawakensis

Rasbora sarawakensis, from the Family Cyprinidae (The Sarawak Rasbora)
 
Although the name suggests that Rasbora sarawakensis is a freshwater fish from Sarawak, it has a wider range that includes West Kalimantan (Indonesia) and the Kalimantan Barat River Basins. This small fish is endemic to the island of Borneo and grows to a length of an average of two inches although larger specimens may have been reported.

In Sarawak, it can be found in shallow, highland streams. However, it is noted that water levels can rise dramatically during heavy rains, the streams experiencing pH and temperature variations during this time. Habitat parameter for pH is 5.50-7.50 as it also has been caught in streams in limestone areas. Favored water temperatures are an average of 23˚-27˚C as it tends to avoid warm bodies of water. Hardness is 2-11˚H, however, soft waters and a pH of 5.0 - 6.5 is considered most ideal. It also have been caught in waters with a strong Fe (iron) content, noted by red colored aggregates and soil matter in the stream beds and soils.

Rasbora sarawakensis is a schooling fish, but do not form large schools in the wild. Groups of three to ten specimens are the norm in Sarawak and generally, they favor mild currents in deeper waters and fairly strong, shallow currents. In fast currents, they love to huddle behind large stones or rocks on the stream bed. It is not really known of their exact dietary habits but they are opportunist feeders in the wild and have been observed to nibble on ripe wild fruits that sit in the water. Perhaps, they are not exactly eating the fruit but the maggots and organisms that feed on the rotting fruit.

Rasbora sarawakensis fries have been collected from the wild in slow moving waters with a slightly warmer temperature (28-30˚C) as these waters are usually sun exposed areas with vegetation (usually overhanging grasses and small bushes) leading to a boom in microscopic plankton that thrive on algae growth. The fries feed on these until they have grown and develop the proper body muscles to swim out into the water currents. The adults are generally spotted in sun-drenched and shaded areas of streams but are not exactly fussy with terrain types but generally prefer clean, clear, cold waters.

Domesticated specimens given the correct condition and foods are generally robust and long-lived about two to three years. They are excellent jumpers and tank covers are strongly recommended. A school of at least five specimens is recommended. The metallic bluish-black strip with a golden edge on the top of the strip and back that runs from the gill-plates to the base of the yellowish tail makes the fish a very desirable aquarium fish and colors typically are very strong in a medium school. Very healthy fish will have a very beautiful peppery scale pattern that stands out well. This is a very peaceful fish for a community tank but requires decent swimming space and will not do well in a small tank. Among themselves, they may chase each other but do not bother other tank mates. They generally occupy the middle and bottom strata of the tank and will happily at the surface to inspect anything that catches their fancy.

Easy to acclimatize to domestic conditions, these fishes will adjust decently fast to their new habitats. The tank should have gentle water currents to replicate their habitat. Healthy specimens usually will accept food within a few hours. During feeding time, they have a tendency to collect as much food as they can in their mouths while consuming it. Given the opportunity, they will gorge themselves until their bellies extend to a frightening bulge. A high protein diet with a low carbohydrate content brings out the colors of these fishes. They will readily accept dry and frozen fish feeds.

It is not known if this fish have been bred successfully. Most fishes for the aquarium industry are wild-caught and it would be good for breeders to work on this specie to meet demand and reduce loading on wild populations.

 

DILL WHOLEMEAL BREAD ROLL

I love breads, especially country breads. The aroma of freshly baked bread stirs up memories of wood-fired ovens. Every bite tasted lovely with ingredients made from extra virgin olive oil, whole-wheat flours, fresh herbs and the smokey oven.

Back here in Kuching, it’s pretty hard to buy something like this in the local bakeries as they cater mostly to the white sandwich bread lovers. If one looking for German rye bread without the baker taking out the stout or a no-cheat sourdough, the nearest one can get in Kuching would be someone’s home kitchen you know of. With a little bit of adapting, you can enjoy something that close. It would be perfect if you own a wood-burning oven.

So here’s one of my favorite own recipes for dill whole-meal bread rolls with spices. Using cold water instead of warm water delays yeast action, allow the flour gluten to develop and improves the bread through slow-rising.

Finding fresh yeast in Kuching in small quantities is quite impossible so I have resorted to using instant yeast. If you are using fresh yeast, double the amount. The smaller amount of yeast also contributes to a slower rising time and with the lemon juice altering the pH of the water, adds character to the bread.

DILL WHOLE-MEAL BREAD ROLLS

This recipe is good for 15 rolls.

1. Whole-meal flour 491g
2. High-protein bread flour 132g
3. Brown sugar 18g
4. Water, chilled 418g
5. Instant yeast 4g
6. Lemon juice 7g
7. Rock salt 15g
8. Extra virgin olive oil 20g
9. Fresh dill, stalks removed 36g
10. Oats 74g
11. Combined spices of choice (caraway, cumin, fennel or any small seeds you liked) 2g

My favorite seeds are caraway, mustard seeds and cumin for this recipe.

Extra flour for dusting

METHOD

Combine the bread flour, brown sugar, water, yeast, lemon juice, salt and sugar together in a tall bowl. Stir them until they are thoroughly mixed. Stand aside at room temperature for an hour or until yeast starts showing signs of activity, that is bubbles begin to form on the surface.

Place the whole-meal flour, oats, dill and seeds in a mixing bowl and stir them together. Make a well in the center.

Add the olive oil to the water-yeast mixture and stir briefly. Pour this into the well of the flour and gradually stir the water-yeast mixture from the sides of the well against the side of the flour until the water is absorbed. At this point, the dough would quite wet at some places.

Empty the contents of the mixing bowl onto a flat, work surface and start kneading the flour for 5 minutes. The dough should be smooth and elastic and will not stick to the work surface.

Cover with a damp cloth for 45 minutes and allow to rise at room temperature or until the dough has doubled in size.

Meanwhile, oil a baking tray lightly with olive oil and set aside.

Knock back the dough and knead for another two minutes. Divide the dough into 15 equal parts (about 83g each). Roll them into a ball-shape dough and pressing gently against the sides, roll it into an oval shape. Dust the bottom of the roll lightly with flour and place slightly apart from each other. The dough will push against each other as they rise. Repeat for the rest of the rolls.

Cover with a damp cloth and allow to rise for another 30-45 minutes or until double in size. You may want to brush the tops with olive oil and sprinkle them lightly with rock salt before you place them into the oven.

Preheat oven to 180˚C/ 350˚F/ Moderate/ Mark 4. Bake for 25-35 minutes until rolls are light brown.

Remove from oven and rest on a wire rack for 10 minutes before serving.

The bread loaf shown here were made into a singular loaf instead of bread rolls. A spoonful of turmeric powder was also added in as I love the richness of the spice

BETTA BROWNORUM

Betta brownorum, a wild dwarf fighting fish was once found in numbers in the swamplands of Sarawak. This is easily the most beautiful member of the Coccina family. Unfortunately, rapid development take over many of their habitats and it is not easy to find these beautiful gems these days. They still exist in very small pockets of swamplands in highly tannin waters with pH sometimes as low as 3.5. These are wild-caught fishes last January 2010.

Breeding this fishes requires extremely clean water with a pH of 3.5-6.6. My experiences have shown that they will breed in shallow water with a depth of 3 inches up to 7 inches with a lot of Java Moss with the tank receiving indirect sunlight. The down side is they produce extremely small clutches of eggs (9-17 eggs) in a single breeding.

Field Trip to the Kayan River Basin (Revised)

21st October, Wednesday started out as a fine warm day with an ambient temperature of 31'C. A field trip to the Kayan River Basin was the order of the day. We headed up East first as my partner-in-crime (P.I.C.) wanted to visit his parents first. Upon arriving, they were out tending to their rice fields. Rice harvesting has started several days ago. 

Lunch was the next order of the day as we drove into town in search for grub. We headed towards the shops to grab some food to tank up. I, particularly warmed up to the Mee Mamak the first time, cooked by one of the stall operators. 

Unfortunately, the dish tasted different every other next visit. The last meal was quite a disaster as the dish did not resemble Mee Mamak at all, so I’ll be looking for new grub on my next visit.

After lunch, we started heading back towards Kuching and turn into a kampong (village) on the right side, we decided to look around in that area. Pushing our way into the thick undergrowth, we trekked towards the interior until we came across a shallow, clear stream. The temperature difference was immediately noticeable as we entered the jungle canopy as it was cool and comfortable. There were a few persistent mosquitoes determined to make a meal of us. My eyes are now on the lookout for leeches and Assassin bugs, the latter which can cause a really painful bite that last for days.

P.I.C. started sampling and immediately netted a few wild adult Betta ibanorum. This is a common fighting fish in this area. Meanwhile, I had started sampling further upstream. Dipping my net in yielded a few Rasbora caulimaculata, Rasbora einthovenii and Rasbora pauciperforata. Sweeping under the leaves on the sand-bed, there was a small maroon colored fighting fish caught in the net. Betta brownorum but without the greenish-blue spot. I thought unusual to have found this fish in this type of topography. 

Several specimens were caught later, and all fishes lacked spots, which led me to conclude that these could be Betta rutilan. Collecting this fish was time-consuming as they could only be found scattered, almost always singularly. As seen in these photographs, the paler fish is the female as the other fish is the male.

This was a surprising find as I had thought that this specie can only be found in Indonesia. The day was already late so it's time to pack up. There will always be another day. Who knows what one may find next.