What’s aqua-what? Hydroponics?

Well, hydroponics is plants in water instead of soil medium. Aquaculture is usually the cultivation of aquatic creatures for food (i.e. fish, prawns, etc). Aquaponics is both together. I think wikipedia has a better description than what I can write (see Wiki entry).

In a nutshell, it’s combining the aquaculture (in my case, Fish) with the hydroponics part. If you’ve kept any fish before, you’d definitely realize that they do produce a fair bit of waste. Otherwise, pet shops won’t be trying to sell you that fancy filter and pump kit plus no matter what, you’d still end up cleaning and changing the water eventually.

Well, let nature do it for you is the name of the aquaculture game. The waste the fishes produce is actually pretty good for plants. So hence my project.

I’ve an outdoor man-made pond with about forty odd Tilapia fishes. They eat and shit a lot. That’s because most of them are edible size by now. Just so you know, these are the 4th generation in my pond (yes, life finds a way to breed) and edible size means over 1.1kg (approx 4.5 lbs). I put a pump in to push the water out into a poly tank what holds hydrokorrels – I can’t find the brand or type I use but this link is pretty close.

The water fills up and gets flushed down and back to the pond. The challenge was that most plants don’t like their roots drowned under water. The roots tend to rot quickly. The solution was inspired by the toilet bowl. Taking some physics lessons, a simple siphon can be created with off-the-shelf PVC pipe parts. This siphon works when the water reaches a certain level. Once the water reaches the right level, it will immediately begin the flush phase where it actually dumps all the water rapidly.

The challenge is to find a fill rate fast enough to trigger the siphon effect but yet slow enough to allow time for the roots to breathe between fill cycles. After some careful tuning, my Laguna 8,000l/hour pump fills my growbed tank in about 10 minutes but dumps the water in 70 seconds.

The diagram is below. Basically the outer 84mm cap is to prevent dirt, leaves and other stuff from clogging the siphon. It does also help you to adjust/tune the water level by creating a barrier to hold the grow bed medium (those hydrokorrels) away from the siphon proper. You won’t need to remove everything just to make adjustments. For the return pipe, the siphon effect is stronger with at least one bend (elbow joint) plus a pipe length of at least half a meter or twenty-odd inches.

Here are my growbed and pond photos.

Adjustment valves to tune the water going into my other filters/hydroponics troughs and the growbed. My 8000L/hr pump is too powerful for a single growbed at the moment.

The return valves/pipes into my pond.

Sweet basil, Thai basil, Mint, rosemary and spinach growing nicely.

The siphon assembly.

My basil and 3 day-old spinach plants. Spinach grows pretty well and fast. I get to harvest them every ten days.

My Tilapia fish. Hardy and dirty. Just what’s needed for the plants. They’re edible too and fast growing.

It’s Chinese New Year and it is usually filled with eating. Well, yes, there’s all the family reunions, meeting long lost relatives and friends but it’s always around food. It used to be that most breakfasts, second breakfasts, brunch, lunch, afternoon tea, evening tea, dinner and suppers were all home-cooked food. Today, most people have no time to prepare such meals from scratch and resort to eating out. Even in my family, we’ve started to supplant home cooked dishes with store bought ones. Of course the main meals (the eve, first and second day of the New Year) is still home cooked.

Anyways, along with Chinese New Year, it was also my father-in-law’s birthday. It’s kinda cool to have your birthday around Chinese New Year because everyone will know about it and you will get more presents! Anyways, I digress but we got him a fancy iPad2 which I setup to keep him busy with lots of e-mags, news portals, flip board and more.

For lunch, we went to this restaurant in Sri Kembangan that is famous for it’s Poon Choi. Read the wikipedia link if you want to find out more but it is translated wrong in my opinion. It should read “basin dish”. Inside this boiling pot, we had chicken, oyster, vegetables, pork, prawns, bean curd, fish maw, bean curd skin, abalone, eel, fish balls and more…

Anyways, the food is pretty decent fare but the highlight of course was the Poon Choi which was full of stuff to eat. There were other dishes of course such as fish-wrapped oyster with sea weed balls, suckling pig and stewed goose feet with sea cucumber. I ate everything except the feet — I don’t eat legs… chicken legs, pig legs, cow legs, fish legs, human legs… whatever.

The food is pretty good and it’s a pretty packed on the Saturday we went. I don’t know if the other dishes are worth going for though. They’re famous for their Poon Choi so if you are longing for that dish, the one they serve up is pretty good.

Hee Lai Ton
12, Jalan Muhibah 3,
Taman Muhibah,
Seri Kembangan,
43300 Selangor D.E.
03 8992 5561

Well, someone commented that matching up the Starbucks Christmas blend against 5 Senses blend is like trying to get the Malaysian football team to play against Brazil or something.Well, a shootout is a shoot-out.

Well, in the end, that may be true. It’s 5 Senses by a 4-0 score (and out of 4 tasters too).

Aroma

Pop open the 5 Senses bag and you get immediately hit with that aromatic caffeinated goodness that coffee is all about. The Christmas blend from Starbucks, well, it has that coffee aroma but it doesn’t hit you in the face so much. Pour the beans into the grinder and it doesn’t offer up much aroma either. Grind up a couple of shots worth of 5 Senses and your kitchen is guaranteed to smell like a coffee shop. 5 Senses 1, Starbucks 0.

Freshness

I can’t say when the Christmas blend was roasted but I managed to pull quite a number of shots with crema on it. This contrasts with many of the other Starbucks coffees where pulling a shot with any volume of crema is close to hitting the lottery or something. It’s fresher than their other coffees but against the 5 Senses is like night and day. A friend whom I’ve given the coffee in ziplock bags labelled A and B commented — pull one shot and you already know which one is fresh and they other not. Again, the score is not pretty. 5 Senses 1, Starbucks 0.

Taste

Guess which coffee tasted over-roasted and a bit burnt? Don’t need to say more do I? All four tasters including myself came to the same conclusion. The Starbucks Christmas blend tastes like burnt Christmas pudding or something. Bitter, burnt flavor was prevalent, hiding the generally spicy flavors that the beans had. After a couple of shots, I had to resort to adding syrup to my coffee which doesn’t bode well. On the other hand, four out of four agreed that the medium bodied 5 senses really had that nutty, fruity smoothness that comes from careful blending and roasting of select beans. Again, it’s a 1-0 score.

Finally, let’s talk economics. a 1kg bag of 5 senses will set you back about RM190.  They’re only a week old from roasting though and compared to the Christmas blend which retails for about RM40 for 250gm bag (or RM160 per kg), the numbers don’t stack up well. For only a few more ringgit (18% to be exact), you get coffee that’s guaranteed fresher, more aromatic and full of flavor. If you’re counting espresso shots, it’s RM2.67 per double-shot for the 5 Senses and RM2.25 for the Starbucks Christmas blend. Knockout!

I know that 5 senses is my Christmas coffee this year and years to come. So much so that I’m getting my bag of Yirgacheffe single origin the week before Christmas. If you don’t agree with me, swing by my place and let me pull you two shots and you’ll taste the world of a difference.

If you’re coming in to our Studio for your photography sessions, I’ve got 5 senses for ya!

In one corner, we have 5 senses blend from Australia, roasting date was 7 November and in another corner, we have the popular Starbucks Christmas blend. Unfortunately, Starbucks doesn’t list their roast date so I wouldn’t know. However, since the Christmas blend is usually produced during the year-end period, it’s at least in late October or early November.

Well, our freshness test will tell soon enough. I’ve beans distributed to a couple of friends with espresso machines and who’ve come to know what good coffee tastes like. Results are trickling in and I should be able to have the results tallied by end of this week.

The judging criteria: freshness, aroma and taste. Of course I expect taste to be subjective but at least your home should smell lovely after grinding and pulling a shot or two and you should have some lovely creme on top your pulled shot. My score is done but I’m not telling/sharing until I get the other results in.

Tallying the results now so stay tuned for which Coffee is going to be served at my place during Christmas!

Having spent over a month in Spain, finding good, authentic Spanish food in Malaysia is hard to find. Maybe because Spanish food in mostly not really halal but probably also Spain isn’t that famous in Malaysia. I found a decent Spanish place once in Mont Kiara but it closed down a few years later.

Eventually, El Meson popped up on my Radar. I don’t know when they opened up in Bangsar since I don’t frequently that area but I’m a fan from day one. I didn’t try a lot of food since there was only two of us but I went more my favorite Iberico and Serrano hams. A paella completed our simple lunch. All I can say is that it’s as good as you can get if you’re itching for a taste of Spain. Olé!

I’ll be back for more, including their all-day breakfast! Dos cerbeza, por favor!

El-Meson

61-63 Jalan Telawi 3
Bangsar Baru,
59100 Bangsar Baru,
Kuala Lumpur
03-2282-8290

Instant Starbucks coffee?

Oxymoron?

Perhaps.

The main draw of Starbucks has been the “Third place”. A place to hang-out, to meet friends, business associates, to ponder the meaning of life and the universe, that sort of thing. To turn that experience into a instant cup of coffee you make at home just doesn’t seem like it would work. Introducing Starbucks Via!

To me, it doesn’t.

Let’s get back to basics. The coffee at Starbucks is average. Worse on some days and better on some. The beans aren’t the freshest and the barista’s skill plays the other part. Some days, I actually insist the barista remake my latte or cappuccino. Instant Via tastes quite poor actually. I actually find it’s made from over-roasted beans and it tastes overly bitter, flat and lifeless. You pay RM12 per cup because it’s the whole experience. The ambiance, the place, etc. I can’t see myself paying RM2.50 for this tiny satchet that doesn’t really taste much better than Nescafe Gold! Two strikes.

If you’ve taken the red pill in the world of coffee then you would know the truth out there. Stale beans make lousy coffee. It’s unfair to compare Via to my week-old roasted Five Senses of which the difference is like night and day. I compared to Nescafe Gold and Alta Rica as well as house brands such as First Choice and Jusco selects.

The results? Not good. They all taste rather similar. I would have expected the Via to stand out a bit. After all, there’s a taste promise that goes with the Via. In Italian, Via can have many meanings, but for me, Starbucks Via means way, and it’s way out the door. Doesn’t make my coffee grade one bit.