Roses are among the most beloved flowers worldwide, cherished for their exquisite beauty and enchanting fragrance. I particularly adore red roses for their vibrant hue and natural elegance, though I also grow roses in other colors. While they brighten any garden, growing roses isn't as simple as it may seem. After years of trial and error, I've adapted to cultivating these stunning blooms. Here's how you can grow your own roses, even in challenging climates like Malaysia's (GARDENING TIPS FOR BEGINNERS).
Soil Type
In Malaysia,
clay soil dominates, which isn’t ideal for roses. Clay hardens quickly,
especially in hot weather, resembling rocks that can dry out roots. To counter
this, I dig up the clay, mix in black compost soil, and plant the roses in this
enriched blend. This keeps moisture levels balanced and promotes healthy
growth.
Growing in Pots
Since my garden is reserved for herbs and veggies, I grow roses in pots. For potting, I use black soil mixed with coco peat. Over time, the soil can dry out, so I periodically aerate it using a gardening fork, trim excess roots, and replenish the soil. Proper maintenance ensures water penetrates the soil, nourishing the roots (HOW TO GROW CHILLIES).
Fertilizing
Roses need regular feeding to bloom. I use organic fertilizers every fortnight, adhering to the recommended quantities. Over-fertilizing can harm the plants, so moderation is key.
Patience and
Care
Roses demand time, effort, and a nurturing touch. I dedicate time every fortnight to care for all my plants, including roses, herbs, and veggies. The reward of seeing fresh blooms is incomparable. Indoors, roses add elegance to vases or, in my case, serve as natural hair accessories with their delightful fragrance.
(Ms.
Nava is a dynamic individual in her 60s, leading yoga sessions at Nava's Zen
while also embracing her passion for gardening through Zen Blooming. With
credentials in gardening and extensive experience, she cultivates a serene
environment that reflects her commitment to Zen, inspiring others to find
balance and tranquility in their lives).
Across the region, it goes by other names too. In Indonesia, it’s called kecombrang; in Sundanese (West Java, Indonesia), honje; and in Sabah, a state in Malaysia, the Kadazan-Dusun community calls it bokna.
Effortlessly made in the rice cooker, a versatile kitchen appliance designed for simple and efficient cooking. Beyond just cooking rice, I rely on the rice cooker for a variety of rice dishes. One of its best features is that you don’t have to worry about rice being burned or undercooked (LEMONGRASS RICE).
For this vibrant, colorful, and grainy rice cooked with spices, using basmati super long rice is ideal. Consider splurging on saffron strands - worth the investment for its floral earthy notes, subtle honey-like taste, and light golden hue (SAFFRON RICE).
Chicken Rendang, or Rendang Ayam, is a popular Malaysian dish, a traditional Malay chicken dish. Rendang is also found in other Asian countries, with Indonesia being one of them. There are various types of rendang recipes, but all feature herbs and spices. It can be an easy rendang recipe or a more elaborate one if you prefer to use more ingredients than what is generally featured. Yet, one of the must-use ingredients is pan-roasted and pounded fresh grated coconut, which in Malaysia is known as kerisik. Kerisik is easily available, which actually saves you time in making it at home.
Spinach lentil curry is not only easy to assemble but also bursts with flavor. For this version, I use red Malabar spinach and red lentil, though other varieties work beautifully as well. The blend of spinach, lentil, coconut milk, ghee, curry leaves, and cumin seeds elevates spinach lentil curry as a forever timeless classic Indian dish (CURRY LEAF RICE - 3 VARIETIES).
Eggs
don’t need much introduction. They are a universal favorite in every household.
From breakfast to supper, eggs appear in countless dishes, whether fried,
boiled, or poached. They can be eaten on their own or added into salads,
stir-fries, fried rice, noodles, or used as a binding ingredient in side
dishes.
Among these, boiled eggs often find their
way into curries, not just Indian curries, but Thai curries as well. Thai (TOM YUM FISH) curries come in many varieties, including red, yellow, and green, and in the
Thai Green Curry, boiled eggs make an ideal combination.
For a homemade Thai Green Curry, the
essential ingredients - herbs (CURRY LEAF RICE), spices, and chili, are traditionally pounded in
a mortar, though blending is more convenient for home cooking. The green curry
paste is fried in oil to release its fragrant aroma, then coconut milk,
seasoning, and boiled eggs are added to complete the Thai Green Egg Curry.
Served generously over rice, the staple
food of Thailand, this vibrant, creamy green curry is comforting and flavorful.
Bursting with bold, aromatic flavours, this Thai-style egg curry is a dish
loved across the world (INDIAN FISH CURRY).
Ingredients for Egg Curry
5 green chilies
1/2 inch galangal
2 lemongrass stalks
A handful of coriander leaves
2 stalks of spring onion
2 shallots
1 1/2 tsp cumin powder
1 tsp belacan (shrimp paste) powder
Water (as needed for blending)
1 cup coconut
milk
10 boiled
eggs
3 green - cut into 2
Palm sugar - as needed
Lime juice - as needed
1/2 cup
oil
Salt
Heat oil, tip in the green curry paste and cook it until the oil separates.
Pour in the coconut milk and stir.
Once it start to simmer, add boiled eggs.
Season with palm sugar, salt and lime juice.
Stir
and switch off the heat.
Add in the cut into 2 green chilies and stir to combine in.
A staple in Indian households, grown in home compounds, these fragrant leaves are now recognized worldwide for their health benefits, including antioxidants, vitamins, and digestive support.
Spices are essential in Indian cuisine, even for a Malaysian-style curry, and they provide consistent taste across cuisines globally. In restaurants, a thick, spicy curry is often called Masala Crab or Crab Masala, while at home, it’s simply known as crab curry.
The name “Brazilian spinach” reflects its country of origin, Brazil. With its glossy, attractive leaves, it is a must-grow vegetable at home.
We decided to check out a kopitiam, which has become quite popular lately. It seems that just using the word "kopitiam" in a restaurant's name attracts customers for different reasons. Kopitiams can be simple coffee shops serving Malaysian food or fancier places with nice decorations and air conditioning. The fancier ones may be a bit pricier, but they attract people with their tasty food and cozy atmosphere. The one we went to was somewhere in the middle, offering a variety of delicious dishes from both Malaysia and other countries on their menu.
Okra
is better known as lady fingers in some parts of the world, whereas in
Malaysia, it is called bendi. This long green vegetable can be slimy when cut,
but it is packed with numerous health benefits. Affordable and versatile, bendi
is often added to curries or stir-fries (BEANS STIR-FRY CHINESE STYLE).
One of the simplest ways to eat it is steamed or boiled, paired with a spicy Malaysian dip, or sambal. For a more elevated version, the steamed or boiled okra can be sliced and turned into a Malaysian salad. One popular type is a raw salad (CUCUMBER YOGURT SALAD NO-CO0K) known as Kerabu, a no-fuss recipe using kitchen-friendly ingredients.
The little citrus-scented green balls with dark skin and orangey flesh filled with seeds when sliced, these are calamansi limes. A popular i...
