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.

Asian Desserts

A few of my Asian Sweets

Many Asian pastries and desserts are in their very own special class which sets them apart from many classical European desserts. While many European desserts have a strong identity like cakes and muffins with a key ingredient based either on fruits, nuts, custards, caramels, cream or chocolate, many of our local desserts do not fit into that profile. Key ingredients can be seeds, beans, lentils or or even an ingredient by itself like rice. One such example is the Teochew Rice-Within-Rice Cake.

Fried Red Bean Sesame Puffs.

...

A favorite dim sum sweet of Teochew Chinese origins. Best consumed just out from the wok and slightly cooled. The medium thin crust made from glutinous rice flour is crispy with a sweetened red bean paste or mash filling inside. Sometimes, a variation made with mash taro or yam is used instead of the red bean filling. It is fried in hot oil until golden brown. The sesame seeds makes it very aromatic. I could eat this all day long.

 

For the majority of people be it Europeans or Asians; mentioned a dessert such as a Black Forest Cake and the image comes to mind easily. Mention a Blueberry muffin and again, it bridges many cultures easily.

Now mention a 5-spice Fried Cruller (Ham Chee Peng) to a European and chances are, you’ll get a blank stare. Try a different name and call it “Fried Devil” (Yau Chow Kway; fried cake in Oil in Cantonese which also sounds like Fry the Devil) and his confusion is compounded. Recently a well-known American photographer was shown an image of an Indian ‘Murukku’ snack and his reaction was “What the heck is that?!”

Kuih Penyaram or 'Mexican Hats'

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A fried sweet dough made with brown palm sugar of Malay origin. The sticky thick batter is spooned with a well-oiled scoop into a miniature wok filled with hot oil. Leavening agents creates the typical dome in the middle and a skewer is inserted into the dome to fish out the pastry once it is golden brown. A very sweet snack that goes well with Teh Tarik or the local coffee brew.

Fried Plantains or Goreng Pisang Rajah.

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Ripe Plantains or Elephant Tusk Bananas are sliced into thick discs and coated with a batter and deep-fried until golden brown. The crust seals the fruit, prevents steam from escaping and cooks the bananas from within. Very ripe plantains makes for a naturally sweet snack. Very popular for a afternoon snack. Best when eaten hot from the wok. What cares about the diet? Fruit is healthy!

Another culture shock to Europeans and Americans is the usage of chopsticks or fingers to consume desserts. How about another shocker like having a condiment like chili sauces to go with that? Many desserts are also not consumed at the end of a meal but rather as in-between-meal snacks. Typical in-between snacks periods are brunch and late afternoon and of course, the weekends where the diet angel regularly gets banished to the sulk corner and she is welcome back on Mondays.

Bottom line is that Asian desserts are so different in many ways from European desserts and that is a cause to celebrate and eat!

So I would like to start a page(s) to showcase some simple but yummy Asian pastries with the hope that it may create more awareness to the European and American public. This page is on Asian fried or deep fried pastries.

For calories watchers, I’m sorry… this isn’t your page ,;-P

Ham Chee Peng or

5-Spiced Fried Cruller with Honey and Sesame Seeds

...

A chewy, aromatic leavened deep-fried bread of Chinese origins with an inside 5-spices coating and rolled up like a Swiss roll, sliced into thick discs and deep-fried. Very popular for breakfast and snacks especially with the Chinese and Asian communities.

Fried Radish Cake

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Made from grated white radishes and flour, it is blended into a dough and steamed. Once cooked, the dough is sliced into manageable pieces and fried until brown and crispy. 


 

Seafood of Asia

Edible Fishes of Asia

According to a report that I read somewhere in a scientific journal a few years ago, there are at least 15,000 recorded species of marine fishes around the world not including the fresh and brackish water species. Out of these 15,000, there are more than 5,000 species, big and small… considered to be important sources of protein for the human community.

Every year, explorers and the scientific community are still discovering new species in deep and shallow waters. In my previous days as a seafood vendor… a few days after the Asian Tsunami Disaster of 2005, the local fishing industry in Peninsular Malaysia started hauling in species of seafood that I had never seen before in the marketplace like large jet-black groupers with prominent purple lips and crabs that wore bright, flowery crimson coats of amazing patterns and looked very different from the common flower crabs.

Perhaps some of these uncommon fishes are yet to be documented by the scientific community. Indeed, as I researched some of the fishes in the local libraries, many of the materials do not offer much information.

During that time when I came across the blue-lipped groupers, I did not own a camera and the experience was merely a fleeing experience and the haul of the day… someone’s gastronomy gain.

The Indian Halibut - Psettodes erumei (Schneider, 1801). 
A studio produced image

It had always been my ambition to photograph commercial fishes and with the purchase of a dSLR early last year, I started to learn imaging the fishes found in the marketplaces and also to build a proper image bank. It is interesting to know that many of our species are not well known outside Asia like the Bombay Duck, Reynald's Grenadier Anchovy and the Shorthead Hairfin Anchovy due to lack of awareness.

These are fishes that many of us enjoy on a regular basis. Those foreign visitors who had the chance to sample the fishes at the local restaurants, food stalls or home cooked meals may recognize these fishes and appreciate their flavors.

If one were to show an actual fish (if where physical evidence is lacking) or a picture of a Reynald’s Grenadier Anchovy to an American or European visitor, they would probably marvel at it at the unusual shapes and colors and find it very hard to digress the fact that some of our Asian anchovies are huge and different in body formation compared to the ones that are typically used in Western cuisines.

Many locals (such as myself previously) would also think that anchovies would be normally the size of the common ‘dried ikan bilis’ until someone or somehow, we discovered that something fishy is going on.

A Trio of fresh Bombay Ducks - Harpadon nehereus. Otherwise also known as the Ikan Lumek, Bummalo or bamaloh in some other cultures. A studio produced image

So I have set up this page to showcase the various species of local seafood. I found the almost translucent, pale Bombay Ducks an extremely difficult subject to photograph on a pure, white background and that took me several repeated attempts over a week before I could get it right.

I have photographed several species properly on isolated white backgrounds so far; on-going efforts will continue to be added to the fish image database. Maybe someday, I will start a new page on preparation on these fishes and also insert cooking recipes with photographs. Would that be interesting… killing two fishes with one stone?

There are not very much research materials available on Threadfin Salmons (Ikan Kurau) and it was revealing to find out that they are one of the largest families of fishes. In fact, not much is really known on their life-cycles. If I do get some of the Latin names wrong, I welcome feedback on corrections or the given local names. Anyway, one must start somewhere so enjoy the collection. Cheers.

 

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.