KUCHING: The 7th Kuching Natural Farmers’ Market transformed the car park of the Kuching South City Council (MBKS) into a bustling hub of creativity and entrepreneurship here yesterday.
The vibrant market was a celebration of homegrown products, bringing together a diverse array of local businesses to showcase their unique offerings.
Organiser Wee Ai Chin is a passionate advocate for local organic farming, ensuring freshness and healthier options at a low cost without making a profit to benefit the vendors and customers.
“We are dedicated to promoting fresh local products and supporting local businesses. This market operates on a non-profit basis. Our aim is to foster a healthier Kuching, and as such, we do not collect any fees from participants,” she said.
New Sarawak Tribune had the opportunity to engage with several vendors to explore the essence of their ventures.
Goat milk delicacies
David Sia, the 34-year-old owner of Poung9, has transformed his father’s goat farm in Bau into a hub for goat milk products with the aim of raising awareness of the benefits of goat milk among the general public.
“Before I took over the farm, we used to farm goats for their meat. When I took over, we switched to producing goat milk altogether as it is a healthier option compared to cow milk.
“We also realised that there is less supply of goat milk here in Kuching so we wanted to promote it here,” he shared.
Sia went on to highlight the health benefits of goat milk over cow milk, stating that it was three times more nutritious than cow milk and easier on the stomach as it was closer to human breast milk by nature.
Poung9 not only sells goat milk but also offers bread and chiffon cakes made with goat milk, free from the distinctive smell associated with cow milk.
Colocasia cultivation
Calvin Teo, 26, co-owner of EDM Colo (EDM, the name of the co-owner Edmund, and Colo, short for Colocasia) has turned a leisurely interest in cultivating Colocasia into a thriving business.
Recognising the uniqueness and variety of various Colocasia breeds, the business has an ambitious goal to introduce the plant breed to a wider audience.
“We started planting Colocasia during the movement control movement (MCO), and we realised that people had the perception that this plant could only be seen overseas or at Peninsular Malaysia. As we started planting more, we had the idea of selling them,” he said.
Beyond just planting, EDM Colo is also experimenting with different cultivation techniques to produce different leaf patterns and colours.
Teo advised beginners to look for proper guidance from experienced plant owners and do the necessary research beforehand, as every plant has specific needs such as soil types, frequency of watering and exposure to sunlight.
Elevating tuak
Diana Bong, co-founder of My Placa, is at the forefront of elevating tuak, Sarawak’s traditional rice wine, to an art form.
She views tuak as a form of creative art, and currently collaborates with seven tuak brewers in producing specialty tuak.
“When we were brewing our own tuak, we realised it had evolved into a creative art.
“Apart from the traditional rice wine, they were experimenting with using smoked rice to ferment which gives it a different flavour profile, and the brewing technique also contributes to the difference in taste.
“This is why we aspire to work with different brewers, as the creativity of each brewer can turn into something special and unique, and it is something that should be encouraged,” she said.
Among their special flavours are soursop tuak, terung asam tuak and arrowhead mushroom tuak.
Bong is also offering tuak crafting workshops to share the art of tuak making with the public.
Mexican salsa with local ingredients
Lora Musa, 52, in collaboration with her friend Venni, has ventured into creating unique salsa with all-Sarawak ingredients.
Grown from Venni’s greenhouse garden, the salsa incorporates local produce such as avocado, mango, butter fruit, and dabai (black olive) into salsa, the sauce commonly used as condiments for tacos and other Mexican food.
Inspired by her children’s love for salsa, she decided to turn it into a local sensation. Motivated by the market gap of homemade Mexican sauces in local supermarkets, she saw an opportunity to fill the gap with her own.
Their venture, launched just last September, has quickly gained traction, with a surge in online demand.
