By: Bakri Baharom @ Koboi Tunjang

The six-year old Laura helping Koboi Tunjang watering eggplants while holidaying

For this write-up, Koboi Tunjang would like to list down 10 plants or trees that one must grow – with reasons. You may like to draw your own list too. It starts from the least to the most important item – a must-have. Well, there is no correct or incorrect list, just personal opinion, observation and choice.
 
1. Screwpine Leaf (Daun Pandan), is used for its fragrance. It is said the elders had been using it to treat constipation and cold. You will find Daun Pandan added to your Nasi Lemak and ground to give the green colour to your Pulut Sekaya topping. You also have Tepung Pelita in Daun Pandan leave square casing. Its natural grassy vanilla distinctive scent and colouring reign supreme. It is best grown in a moist area and regular watering serves the purpose too.
 
2. Lemon Grass (Serai), is used in many of your dishes; the ever popular Fish, Beef or Mutton Curry and Chicken, Prawn and Squid Tomyam. In short, no Lemon Grass means no Tomyam. There is a bigger variety known as Paha Ayam. If you live in the city, it may cost you 40 – 50 sen per stick at your local supermarket. There used to be a trending coffee shop in Jitra which served Lemon Tea with a stick of Lemon Grass – a signature drink. In Koboi Tunjang’s community, Lemon Grass is never for sale, everyone grows it at home. Once a year, it will die off. Make sure you stagger your planting to ensure a continuous supply.
 
3. Curry Leaf (Daun Kari). Within the Malay and Indian communities, curry has been the #1 dish since time immemorial. Never mind the main ingredients like chicken, fish… and herbs and spices, but the innocent Daun Kari. Probably, a cook is prepared to walk for miles to lay his hand on it. The strange thing about it, no one actually consumes it. Koboi Tunjang always sees the Daun Kari being put aside while one is enjoying lunch or dinner. The aroma of Daun Kari is simply magical. My fellow villagers call it Karapole. Koboi Tunjang remembers his old buddy, Badrul who retired and passed away quite young. He expressed his unhappiness by quoting Daun Kari in his speech. He said, “Many a time people seek me to help them, to solve their problems. In the end, they simply forget me. Like Daun Kari, they leave it cold on the plate and finally discarded”.
 
4. Red Ginger Lily (Bunga Kantan). The pink/red Bunga Kantan is beautiful. Sometimes it is used as decorations on stage during official functions. Medically, it is good to reduce inflammation, treat loss of appetite and reduce hypertension as well as diabetes. But, the main purpose is for Laksa Gravy. There is a variety of Laksa in different states within Malaysia. Thailand, Vietnam and other Asian countries have their own versions. For Kedah Laksa, the gravy is basically made of boiled fish flesh and other ingredients. Bunga Kantan is a must. As Hari Raya draws nearer, the price of Bunga Kantan could hit RM4 per stalk.
 
5. Chives (Kucai). Chives have slender, grass-like leaves, 6 – 10 inches long. You may grow Chives on soil bed, poly bags or pots, by planting rooted clumps or seeds. Chives thrive well under full sun with well-drained soil. To harvest, you simply cut the leave close to its base. Koboi Tunjang had seen the wife prepare Goreng Kucai with beansprouts and soy sauce. Kueteow, Meehoon and Noodles are incomplete without Chives. Once established, the Chives plant will last for a long time. It is also generally pest free. In the old days, the 1960s, there was a Chinese farmer who grew plenty of Kucai in Jenan, Jitra. The location has been taken over by an army camp now. It was said that he financed all his children’s education through university out of his Kucai sales.
 
6. Ginger (Halia). There are various types of ginger but the most famous one is Halia Bara, grown around Bukit Tinggi in Pahang. Everyone enjoys Ginger Beer, Iced Tea or Teh O with Halia. Some claim to eliminate ‘bad wind’ inside your body. Unlike Kucai, Ginger thrives better under shade. You may grow in pots, bags or soil. If you are growing from a cut-ginger (called rhizome) make sure it has some “eyes” or buds that shoot will grow from. Water your ginger as usual but make sure there is no case of waterlogging. It takes about 8 months before you can harvest it.
 
7. Key Lime (Limau Nipis). It is really a wooden tree. The fruit is green in colour but turns yellow when ripe. It is spherical in shape, 25 – 50 mm in diameter. The other one that is close to it, is Calamansi Lime (Limau Kasturi) which is generally smaller in size. Medically, it is claimed to increase your immunity, prevent anaemia, and anti-oxidant and weight loss. But, the most usual reason to grow Limau Nipis is to squeeze the juice into your Prawn, Chicken or Squid Tomyam. Ice Lemon Tea is a popular drink that everyone enjoys especially on a hot and dry day.
 
8. Kaffir Lime (Limau Purut). The English name sounds a little bit offensive. A Limau Purut tree is prized for its leaves rather than fruits – especially for Tomyam’s distinctive flavour. In Koboi Tunjang’s community, if someone is looking for Limau Purut fruits, it could mean only one thing. It is the requirement of a traditional medicine man for his treatment and mantra for a client. The skin of the Limau Purut fruit is uneven unlike the clean-shaved Limau Nipis – pocked as moon surface. You may grow Limau Purut from its seeds but the more normal method is branch cutting. Your local nursery should be able to help you.
 
9. Young Coconut (Kelapa Muda). The regular coconut trees serve many purposes; Coconut Milk for Curry, Nasi Lemak and various Kueh. Prior to Palm Oil, we resorted to Coconut Oil. During Koboi Tunjang’s childhood days, coconut trunk was used as bridges across streams and as pillars to build Balai Makan for a wedding reception. Till today, we still use Broom Stick (Lidi Kelapa). Of course, once a year, a lot of coconuts are broken during Taipusam as a cleansing ritual practised by Hindu devotees. The best thing you must do is to grow exotic coconuts like Pandan, Mawa, Manis, Matar, Gading and the latest, Tachunan. The Kelapa Muda is now selling at RM4.00 a piece. The young tender flesh with Pandan fragrant, iced-cool with a little lemon is probably the best to quench your thirst this coming Fasting Month.
 
10. Chilli (Cabai Melaka / Padi). It is a small-size fiery Chilli. Why Melaka? Probably it is first grown in the state – arguably the hottest in the world. It may not be red, some are yellow and pink but be warned, you may have to jump into the nearest pool or river. A popular Chilli from Thailand is Cabai Burung. How could you survive without Cabai Tumbuk Belacan? It needs both, small Chilli Padi and its sister, Cabai Besar. The latter is now priced at around RM20.00 per kg. It certainly causes a hole in your pocket. In the old days, our parents used Stone Mortar and Pestle (Lesung Tumbuk) to prepare Cabai Tumbuk. Nowadays, a blender. Cabai Tumbuk goes together with a wide variety of ulams.
 

A bountiful catch for six-year old Laura