Getting to Know the underestimated & neglected Buah Sukun/Breadfruit

Written by @Lan
(Photos by curiostraveller.com & facts from credited sources)
For Kulafoods Australia

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Thought of the day-“When eating a fruit, think of the person who planted the tree.”-Vietnamese Saying

(This article is written based on my own experience while visiting a fruit garden. The facts however are based on credited sources that were written academically by credible writers, mentioned in the references section. There are 2 parts of this article, Part 1 is about getting to know the Breadfruit while Part 2 is one of the many ways in cooking this fruit.)

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The Story of Cassava (Part 2) : Getting the most from Boiled Cassava leaves

Written by @joehairie and @Lan
(Photos by curiostraveller.com)
For Kulafoods Australia

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Thought of the day-“Why try to explain miracles to your kids when you can just have them plant a garden?”-Robert Brault

This article is about a small garden project by Roslee Ladalo and it took us 8 months to have the entire article completed. The article is divided into 3 parts. This is Part 2 of  3. To read Part 1, click HERE.

The 3rd harvest was on April 1, 2017. It was that harvest that produced the biggest cassava and in many quantity. The trees were mature enough and someone asked us to get the leaves as well. This entry is about that cassava leaves, describing ways to get the most from that produce. The focus is the health benefits especially when it comes to consuming the leaves, cooked (and we are going to show the steps in cooking it), of course!

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The Story of Cassava (Part 1) : Sustainable Food from Roslee Ladalo’s Self Sufficient Garden @ Kg.Ketiau, Putatan, Sabah.

Written by @joehairie & @Lan 
(Photos by curiostraveller.com)
For @kulafoods Australia

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Thought of the day-“To plant a garden is to believe in tomorrow.”-Audrey Hepburn

This article is about a small garden project by Roslee Ladalo and it took us 8 months to have the entire article completed. The article is divided into 3 parts. This is Part 1 of  3. 

Malaysians named cassava as ‘Ubi Kayu‘, once known as staple food, bragged by the elders that had to consumed it all day long during the Japanese Era in Malaya and Borneo. It’s the only food available at that time as Cassava grow wild, practically, everywhere. Decades later, Cassava (Ubi Kayu) has become sort of ‘Tea Time‘ product for Malaysians. To have deeper understanding about this Ubi Kayu, our team prepared one lengthy article that took us about 8 months to complete! This is a story about Cassava and the effort by Roslee Ladalo in cultivating it, producing sustainable food in his own self sufficient garden located in Kg.Ketiau, Putatan, Sabah.

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Sabah Traditional Food Cooking Demo by Chef Arlinsia Agang aka @darling810

Chef Arlinsia Philosophy: ‘Cooking is my theraphy’

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As mentioned in the previous entry, there was this one exciting and awesome cooking demo done by Chef Arlinsia Agang for the @kulafoods Australia. I found this wonderful lady by chance through a friend. There was actually a ‘race’ for the cooking demo between Arlinsia team and another team from Kinarut. Arlinsia managed to secure the demo slot in the eleventh hour. Lucky her!!!

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@kulafoods Australia in Kota Kinabalu, Sabah

(@kulafoods can be followed in these designated links – Instagram and Facebook )

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@kulafoods with foodies, Le Meridien and Sabah Tourism officers

It was a wonderful experience helping @kulafoods Australia in carrying out 2 of their projects in Kota Kinabalu, Sabah. I am still amazed how a simple hashtag# in my Instagram account led to a bigger thing, bringing @kulafoods closer to their objective(s) in #kulasafari, the journey to the secret jungle, in search of healthy and traditional food. On February 24, 2016, @amongstmany, (Ms Ting) the CEO of @kulafoods asked me one simple question,

“what’s a good place to eat in Kota? I’m filming a documentary there on 23 March”.

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A Teaser to Sabah Traditional Food

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I did plan to start this blog with a post of Sabah in terms of geography, the location and factual things. However, I decided that it is best to highlight one of the work that I got myself involved recently. I will write a lengthy post about it later as I must give way to @kulafoods Australia first to publish their version of this topic. They will do that pretty soon. This is their project actually and I was just helping them organizing the cooking demo. So, without further ado, say hello to the Sago Worms.

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