FORUS Malaysia

FORUS Malaysia We are a regenerative food network championing sustainable farm produce and agroecological practices, with core interest in advancing Borneo food heritage.

We connect businesses with ethical food ingredients through farming, trading and consulting works.

We have just completed our test run with a home oven to produce Gula Apong-encrusted Sourdough Scones with Bario Salt at...
15/05/2026

We have just completed our test run with a home oven to produce Gula Apong-encrusted Sourdough Scones with Bario Salt at TTDI Edible Community Garden. That's a mouthful indeed. Yup, we are giving the classic western culinary culture a Sarawakian twist. Thanks to Chad from , our participants for the upcoming Sourdough workshop have something exciting to look forward to!

This isn’t just rice. This is Sarawak, in its purest form.For a limited time until 31 May 2026, experience traditional &...
13/05/2026

This isn’t just rice. This is Sarawak, in its purest form.

For a limited time until 31 May 2026, experience traditional & heirloom Sarawak rice—grown slowly, naturally, and the way it was meant to be.

As the sole dealer of Kenyalang 5kg packs in Peninsular Malaysia , we’re offering more than just exclusivity—
we’re offering better value per grain with our jumbo packs, crafted for those who understand true quality.

Expect:
🌾A deeper, earthier flavour.
🌾A naturally fragrant aroma.
🌾Rice that feels cleaner, more nourishing, and closer to the land it comes from.

This is not mass-produced rice.
This is heritage🤍. This is intention❤️. This is premium💚.

Stock is limited. Promotion ends soon.
Bring home a grain that tells a story—before it’s gone.

Contact us now to reserve yours today.

🍞Bake Something Real. Taste the Difference.🍞Step into the garden and discover the quiet magic of sourdough—where time, p...
11/05/2026

🍞Bake Something Real. Taste the Difference.🍞

Step into the garden and discover the quiet magic of sourdough—where time, patience, and craft come together.

At the FORUS Sourdough Workshop, you won’t just learn—you’ll create. From understanding natural fermentation to crafting golden, flavour-rich sourdough scones, this is a hands-on experience rooted in tradition and elevated by quality ingredients.

Set within the lush, living environment of TTDI Edible Community Garden, this workshop is designed for those who appreciate real food, honest processes, and meaningful skills.

What makes this special:

🍞 Learn the foundations of real sourdough—from understanding fermentation to caring for a healthy starter
🍞 Discover how flour, water, time, and wild yeast come alive through the sourdough process
🍞 Craft your own batch of beautifully textured sourdough scones
🍞 Take home your creations + workshop notes to continue your journey
🍞 Small, intimate group for proper guidance and attention

Only 10 spots available.
This isn’t a class—it’s a curated experience.

RM35 | Introductory session (+10% off for CG Life Members)
26 May 2026 (Tuesday) | 9:00 – 10:30 AM

Come for the craft. Stay for the community.
Leave with something you made with your own hands.

Register now before it fills up.

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Confirm your bookings via payment to :
Account Number: 7071359858
Account Name: Modern Provision Trading (M) Sdn Bhd
Bank: OCBC

Contact Aiman +6 011-6366 6885 for more info.

The Kepayang tree (Pangium edule) is a large, Southeast Asian rainforest tree, growing up to 40m tall, known for produci...
28/04/2026

The Kepayang tree (Pangium edule) is a large, Southeast Asian rainforest tree, growing up to 40m tall, known for producing seeds used as a culinary spice. While its fruit is edible, the seeds (known as keluak or kluwek) contain hydrogen cyanide and are deadly poisonous unless processed.

Yes, the unprocessed form of this "food" can be fatal if consumed. That same lethal reputation is also equally rivalled by its out-of-this-world culinary wonder when it melts in your mouth, upon proper processing that is.

I was first introduced to the beautiful interpretation of this ingredient in a form of smoked kepayang paste with cheese-like texture, wrapped in a special type of leaf called "Tarit" by the Kenyah (or "Isip" by the Kelabit). The taste was just heavenly, complex and flavourful with a strong hint of cheese and earthy umami tones. I've been craving for this for one year and now that I'm back, I got the local folks to teach me how to do it.

As talks about securing the supply of this raw material from the Upper Baram region is underway, I would need to start propagating and planting the leaves used to wrap it. Stay tuned to it being made available soon at the TTDI Edible Community Garden.

A collection of 3 varieties of lemon, 1 lime and 1 pomelo-like fruit from Long Semiyang in the Upper Baram region of Sar...
27/04/2026

A collection of 3 varieties of lemon, 1 lime and 1 pomelo-like fruit from Long Semiyang in the Upper Baram region of Sarawak as part of product development works.

These samples will be tested for their aroma, texture, juice content and suitability for a wide range of processed food format: dehydrated snacks, jams and syrup.

Many thanks to and Rainer Weisshaidinger for coordinating with the village folks at Long Semiyang, Long Moh, Long Siut and Long Banga. This would not have been possible without you!

The forest doesn’t try too hard—and yet, it thrives.In the Upper Baram, nature reminds us that everything works in cycle...
26/04/2026

The forest doesn’t try too hard—and yet, it thrives.

In the Upper Baram, nature reminds us that everything works in cycles. What falls returns to the soil, feeding new life. It’s simple. Effortless. And maybe we’ve been overcomplicating it all along.

During my time with the local communities, we exchanged ideas on working with nature, not against it. One of the most exciting takeaways? Harnessing “good microbes” to do the heavy lifting—much like how we care for our own gut with fermented foods.

That’s where PSB (Photosynthetic Bacteria) comes in. A natural solution that unlocks nutrients already present in the soil—no chemicals needed. Just the right “key.”

What’s even more incredible? It can be made from everyday kitchen ingredients like eggs, fish sauce, and a little MSG.

Seeing the farmers’ curiosity and excitement was something special. Because this isn’t just about farming—it’s about strengthening a way of life that mirrors the forest itself: regenerative, resilient, and beautifully circular.

Grateful to be part of the Upper Baram agroforestry journey with Rainer Weisshaidinger and Sarawak NGO SAVE Rivers.

A year ago, I stepped into the Upper Baram region of Sarawak—and it changed me on 3 major fronts: agroecology, music and...
26/04/2026

A year ago, I stepped into the Upper Baram region of Sarawak—and it changed me on 3 major fronts: agroecology, music and food. One year later, I'm back with better clarity and a firmer plan on how to push forward.

Ancient rainforest. Deep cultural roots. Communities who’ve lived for generations by taking only what they need. It’s one of the last relatively intact, community-protected landscapes left—and it’s under pressure.

There’s a quiet fight happening here. Against logging. And just as critically, a fight to give the next generation a reason to stay, return, and carry this stewardship forward.

That “reason to stay” lies in building something viable—sustainable farming, an inclusive food system, and a market that truly values what these communities produce. That’s what we’re trying to build with FORUS.

I won’t pretend it’s easy. The geography is tough. The systems—human and logistical—are complex. Maybe that’s why it hasn’t been done at scale here before.

But we start small. One step at a time.

And I’m grateful (and a little terrified) to be part of that beginning.

Many thanks to Dr Rainer for inviting me onboard this trip as part of the ongoing Agroforestry Upper Baram Project. Much appreciation also goes out to the great team at SAVE Rivers (Celine/Samban) for managing the communication and logistics with the villages.

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A small moment, but one that means everything.Today we celebrate Aiman—23, standing strong, holding the fort, and carryi...
18/04/2026

A small moment, but one that means everything.

Today we celebrate Aiman—23, standing strong, holding the fort, and carrying forward something bigger than all of us. In a world where food is often reduced to speed and scale, we choose a different path—one rooted in care, heritage, and responsibility.

At FORUS, every plate, every ingredient, every story is a quiet act of belief. Belief that food can be fairer. That communities matter. That even the smallest team, with the right heart and spirit, can create something meaningful.

We may be few, and the journey is not easy—but moments like this remind us why we keep going. They fuel us, ground us, and give us hope.

This isn’t a sprint. It’s a slow, intentional journey.

And we’re here for the long run.

A beautiful, sunlit morning came alive with laughter and curiosity as Dr Chan led a fun-filled, hands-on mushroom worksh...
17/04/2026

A beautiful, sunlit morning came alive with laughter and curiosity as Dr Chan led a fun-filled, hands-on mushroom workshop for Idrissi Primary School. The garden buzzed with excitement as young minds explored, discovered, and connected with nature—making it the perfect setting for memorable outdoor learning and activities.

What better way to start and having fun with the amazing and wonderful world of fungi as nature's greatest decomposers.

Finally, a new addition to the family which will expand our offering and facilitate product display and operations. Stay...
02/04/2026

Finally, a new addition to the family which will expand our offering and facilitate product display and operations. Stay chilled!

Morning done right—thick slices of rustic sourdough country loaf, organic brinjal, and sweet white corn kissed by open...
22/03/2026

Morning done right—thick slices of rustic sourdough country loaf, organic brinjal, and sweet white corn kissed by open flames. Finished over crackling rambutan wood, each bite carries a gentle smokiness that lingers like the morning breeze.

Come slow down, breathe in the wild, and savor a breakfast meant to be enjoyed under open skies. 🌿🔥

Just another farmer's breakfast at My Kampung Life

🍆🥕🌶️

Address

Lot 31205, Lorong Burhanuddin Helmi 11, Taman Tun Drive Ismail, Wilayah Persekutuan Kuala Lumpur, Malaysia (TTDI Edible Community Garden)
Kuala Lumpur
60000

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