SINCE the start of the pandemic and the lockdowns that followed, more Malaysians have turned to home cooking.
There is now more focus on what we eat and how it helps boost our immune system as we battle a virus that has caused untold damage to our lives.
Green leafy vegetables in particular are a rich source of nutrients and have always been part of the Asian diet.
Many people have started to adopt healthier eating habits and both mental and physical well-being have become a priority for busy individuals juggling work and home, says CEO and co-founder of Sustenir Agriculture, Benjamin Swan.
Sustenir grows plants like kale, lettuce and rocket in dense urban cities and tropical climates like Singapore and Hong Kong and now, in Malaysia.
Using controlled environment agriculture (CEA), it is able to grow clean, pesticide-free quality produce without exposure to soil, air pollution or any other chemicals or environmental toxins. This results in leafy greens which are fresher and richer in nutrition.
"We've seen an increase in people cooking at home, and paying more attention to the ingredients they buy and cook with. Pesticide-free and grown locally are important benefits that consumers support," says Swan.
Growing up in Australia and then moving to Singapore almost a decade ago, Swan was struck by the disparate standards in fresh food between the two countries.
He was inspired to grow fresh greens in land-scarce Singapore despite the land and climate challenges, after seeing how vertical farming could create a controlled growing environment.
Vertical farming at that time still needed huge amounts of land, which would not be productive. This led him to research new methods and solutions to adapt and customise vertical farming practices to Asia.
CITY FARMING
In Malaysia, the farm is situated inside Dairy Farm International's (DFI) warehouse in Kajang, a 60-minute drive from the city centre.
"Growing inside our distribution source shortens the food supply chain and retains freshness for consumers. We grow non-native food such as kale this way, which complements the crops of traditional farming and provides a wide variety of leafy greens for consumers."
Sustenir Agriculture's indoor vertical farm in partnership with DFI is expected to produce up to 25 tonnes of leafy greens annually.
The 697 sq m space grows two types of superfoods - Kinky Kale and Toscano Kale. Both are known as rich sources of vitamins that are essential for building a strong immune system, sustaining energy levels and preventing common health issues.
Swan says most consumers prioritise freshness above all else. Pesticide-free produce is highly sought after as it relates to health and sustainable practices. This is timely as according to research by Food Industry Asia, Malaysians are increasingly shifting preferences to taste and health in the wake of the pandemic.
More consumers are seeking products that boost immunity and wellness without compromising flavour, comfort and indulgence, adds Swan.
Sustenir's Kinky Kale and Toscano Kale, available at Cold Storage and Mercato, are of the curly and Tuscan varieties respectively, and are superfoods known for being rich sources of vitamins A and C, calcium and manganese.
The kale is also grown to be juicier, sweeter and crispier, tailored to suit Asian taste buds to encourage healthier eating habits.
Swan says most people who have tried kale dislike its taste, which is exactly why they've grown their kale to be sweeter and crunchier than others so it can be enjoyed raw, cooked or juiced.
It's a misconception that kale is only reserved for salads, he adds, or Western dishes. Many consumers can enjoy it in a variety of Asian dishes as well.
NUTRITIOUS MEALS
Sustenir Kinky Kale is a bit zesty and sweet, which is good when paired with white meat and fish.
It can also be baked with parmesan as kale chips, eaten raw with a drizzle of lemon and olive oil, or cooked as a stir-fry. The Toscano Kale is full bodied and a little nutty in flavour. It can be stir-fried, baked, and is best paired with red meat.
Kale and Prawn Stir-fry
Credit: Lim Jen Jen
Ingredients
1 pack Sustenir Toscano Kale, cut into 1 inch long strips
10 medium prawns (shells and veins removed)
2 cloves garlic, chopped
2 tbspn cooking oil
Seasoning
1 tbspn light soy sauce
1/2 tbspn oyster sauce
2 tbspn corn flour
2 tbspn water
Method
1. Combine seasoning, mix well and set aside.
2. Heat cooking oil in a pan, add prawns to cook. Once pink, remove from the pan and set aside.
3. With the remaining oil in the pan, add garlic. Add Sustenir Kale to combine and give a quick stir.
4. Add in prawns, pour seasoning mixture and mix well. Plate and serve immediately.
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