Captain Poh

09/05/2026

This beautiful yellowish orangy fruit known as “Buah kundang” locally is a small tropical fruit scientifically known as Bouea macrophylla. In English, it is often called marian plum, plum mango, or gandaria in Indonesia. It belongs to the same family as mangoes — the Anacardiaceae family.
The seed when cut open is purplish white in colour & the fruit is usually green when unripe and yellow-orange when ripe.
Taste profiles :
- Young/unripe fruit: sour, crisp, slightly resinous.
- Ripe: sweet-sour, fragrant, mango-like with plum notes.

The sour young fruits is often eaten with: salt, sugar, soy sauce or shrimp paste. Or it can be pickled.
The young shoots/ leaves can be eaten raw with belacan ( shrimp paste ) as salad with a mild tart resinous taste.

Buah kundang is believed to have originated in maritime Southeast Asia, especially around the Malay-Indonesian archipelago. It is traditionally planted in kampung / village home gardens rather than commercial orchards.

Alas, this heirloom fruits is fast becoming rare as younger generations don’t know how to appreciate it. Hence, its non-commercial value will paint a bleak future for its survival.

17/02/2026

From my home to yours; may the year of the Fire Horse gallops into your life with Abundance, Peace, Mindfulness, Health & Wealth…

Gong Xi Fa Chai to all for another year round the sun…. A great year it will be; for Fire signify purification & re-set.

01/01/2026

Wishing everyone a blessed New Year 2026. As we march forward to a new challenges in life this year; let us not forget to say thank you for all the opportunities, blessings & gratitude that had accompanied me on this journey thus far.
May the Force be with us to face with resilience & courage whatever the Universe throws in our future path. Felicem Annum Novum!!

02/11/2025

Buah Kulim (Scorodocarpus borneensis Becc.) Also known as “wild garlic,” “kulim nut or jungle truffles” is a rare rainforest tree nut native to Malaysia, Borneo, and parts of Sumatra. It belongs to the Olacaceae family and is well-known for its strong garlic-like aroma, especially in its seeds. The tree can grow over 25 meters tall and produces hard, dark brown fruits with a single large seed.

Indigenous communities in Borneo, Peninsular Malaysia, and Sumatra uses it as a spice, remedy and protection charm. Seeds were crushed to flavor food, similar to garlic and burned to repel insects and spirits. It’s commonly used as a natural medicine for infections and stomach ailments. The seeds were sometimes steeped in oil or alcohol for pain relief or tonic purposes.
Bark and leaves (less common) are used in wound cleaning and antimicrobial wash. Young shoots is edible as raw salads.

Buah Kulim is also used in Malay and Orang Asli cuisines as a natural flavoring where the pungent aroma acts like garlic or shallots in cooking. It’s common in northern Peninsular Malaysia (at Perak & Kedah) and Sarawak as rural dishes. Currently it is widely promoted for use by Chef Darren Teoh of Dewakan ( 2 Michelin ⭐️ ) & Chef Johnson Wong of Gen & Communal Table by Gen ( Bib Gourmand mentioned ) besides a hosts of other restauranteur like Folia ( Farm to Table ) etc…

Such was this nuts appeal / importance that a town was name after this native plant i.e the town of Kulim in Kedah state.

04/10/2025

Lap dumplings originates from rural Hainan island that followed the immigrants to SEA during the 19th century. It’s an intangible culinary heritage of the Hainanese communities that is slowly disappearing into the history book. Today I had the opportunity to witness & photographed the full process of preparing this special traditional fares by the Penang Hainanese Association at Muntri St temple.

The art of making Lap is more than cooking—it is heritage in action, a symbolic gesture of unity, prosperity, and remembrance that continues to bind the Hainanese community across generations.

It is made especially during festive seasons, particularly the Winter Solstice (Dongzhi), Chinese New Year & special occasions. The process of making it is both culinary and communal, involving patience, skill, and symbolism.
The main ingredient to make Lap is glutinous rice & a variety of fillings such as pork, mushrooms, dried shrimp, salted fish or peanuts are used, depending on family tradition.

The rice and fillings are seasoned, wrapped carefully in bamboo, banana or coconut palm leaves, then steamed or boiled until fragrant.
The art of unraveling the Lap for eating comes with it some symbolism….the coconut leaves are unraveled pc by pc symbolising release of worries & unhappiness; It cannot to be cut with scissors as shortcut since it symbolises cutting of bonding / ties to the community.

Well…it took me 2.5mins to unravel a pc of Lap before I managed to savour it. 😁 It makes one appreciate the dumplings even more with every bite…

Penang Hainan Assoc Thean Hou Temple

05/09/2025

Pangium Edulae aka Buah Keluak in Malay language; a poisonous nut from the Kepayang fruit that after a tedious processes became one of the iconic dishes of the Nyonyas & Indonesia (rawon, empal, sayur lodeh keluak). It has become a marker of identity for this region.

Used by native peoples in Papua, Borneo, Java, and the Malay Archipelago in the olden days as famine food too ( when rice/tubers are scarce) and ritual food.

From fresh nuts that were buried in ash / boiled / fermented for 1 mth to remove the toxin - hydrogen cyanide… to a yummy festival fares that are cherished by the discerning palate.

Confusion and Processes from Buah Kepayang to Buah Keluak explained :
A/ Buah kepayang - unprocess fruit.
B/ Buah keluak refers to the processed, edible seeds of the kepayang fruit.
• Traditionally, after the fruit falls, the seeds are:
1. Boiled or buried in ash, mud, or kept in tightly covered containers for weeks.
2. This fermentation process neutralizes the toxins.
3. Seeds turn black, earthy, and aromatic & therefore safe to eat.
• The result: the distinctive “black nut” used in Peranakan and Indonesian cooking.

23/08/2025

During the seventh lunar month (around August–September), the Hungry Ghost Festival (or Zhongyuan/Phor Tor in Penang) marks a time when the gates of the underworld open, allowing restless spirits to roam the human realm. In Penang, many of these spirits are those forgotten by descendants or lacking proper ancestral rites. Cultural Significance : Filial Duty & Inclusivity - The festival underscores values of filial piety and social cohesion by honoring both ancestors and forgotten souls. It also brings communities together through shared rituals and performances.

Below are some of the works by a local Penang artist Soh currently being displays at Jalan Gurdwara ( opposite Ang Hoi Lor restaurant ) in a poster & banner style celebrating The Hungry Ghost Festival starting today… It’s a comical drawing of the various types of ghosts & the explanations abt them.

15/08/2025