Coming Home

Añadido: 2026-05-12

[00:00:01]The project in Pinang, Malaysia is a learning center where a lot of people from Malaysia, from Singapore, Indonesia will come and learn how to be self-reliant, how to build your own house, how to do your own water filter system and prepare for any unpredictable event that will happen in our life. So we learn how to use bamboo, learn how to make oven, learn so many things and they just finished an event they call coming home. Coming home is mean come back to our home. Our home is come back to the earth. come to the earth and learn about how can we be with the earth which is very important in this situation because nothing stable anymore. We need to know how to be independent, how to help ourself. It's very exciting to see in this small area they can harvest so many different kind of wild vegetable. Many of them we maybe haven't seen it before. Many of them will never eat it. So it's interesting that they invite local people come to show us how to eat. This is the way we can preserve the old wisdom to keep our old wisdom alive because old wisdom is so important when we cannot rely on technology when we cannot rely on the normal system anymore. So, how can we survive?

[00:01:46]For example, local Malaysian people, they make sambal. Sambal is like chili sauce that they eat with vegetable. Is it's a kind of sauce that people eat a lot in Malaysia, in Indonesia or in Singapore. Here they have more than 10 actually, but actually they have more than that. But today, they bought about 10 to show us. is very interesting. And then we got a teacher from Taiwan. Her name is Donkey Kachow. She is indigenous tribe in Taiwan. She is specialist about eating wild plant. She taught us how to make yeast, how how to collect white yeast to make uh wine to make whiskey. is very interesting technique. We learned so much from this and then we learn how to make tempe. We learn how to eat so many different thing that not many people haven't tried it.

[00:02:53]Future Mink, she's a specialist about health food. She taught us how to make natto. Natto is another Japanese food too. She make nut from cooking beans and straw.

[00:03:10]After cook the beans and make this straw and then leave it fermented like that not really long it become slimy thing that is very healthy food for Japanese people. Ming love [clears throat] to eat this a lot because it help her health to recover from sickness very fast. So she taught us how to make them, how to eat them with local vegetable. There are so many local vegetable that we can harvest in that day and we can make a very nice and fancy menu.

[00:03:49]And then we have a lot of fun learning how to make miso with teacher mink.

[00:03:55]Teacher mink, she learned how to make miso from Japanese people, Japanese friend.

[00:04:01]And she make biso for her own consumption, for her health and for business too for many years. Today she just show us how to cook soy bean very well and mix soybean with koji. She make her own koji also. And it's so simple and easy way. Just mix the koji and cook soybean together and squeeze them. Mix them very well and squeeze them. Make them become like a paste. So when we cook soy bean, it's good to use pressure cooker. So it will be very soft. This is the texture that we want to make soybean break apart like a paste. And then we can make a ball make balls from it.

[00:04:48]Okay, I want you to feel the >> to make a balls from that mix mixture is to squeeze the air out to press the air out because we don't want air inside.

[00:04:59]This is the ball we got. And after we got the soybean balls, we just put in the jar that we will ferment them. When we put in the jar, it's so fun because we need to throw, not just drop them gently. We have to throw the when we throw them it will squeeze the air out and then we just press it out also.

[00:05:22]>> Then clean up around the side of the jaw very well and cover with wax paper and leave it fermented for many months.

[00:05:30]That's all. That's good. In the night time, we just have a torch and look around to see how many ducks or animal that we have in this farm after 4 years with no chemical is very interesting trips for us too. So, and then the last food that we need to learn here is how to cook millet.

[00:05:57]This is one of my favorite part of it because I love millet. And this is a technique of the teacher from Taiwan. He is a indigenous people in Taiwan who eat millet a lot as a staple food there. So it's so delicious. There's nothing much just millet and salt and and then we prepare some ginger salt and onion.

[00:06:26]That is all the ingredient. And then after we finish before we eat, he had to do the ceremony to thanks for the earth.

[00:06:36]Thank for the god, thank for everything that provide us food. So it's very nice to come and sit around the the pan the walk together and then we just eat together.

[00:06:50]Only two days that we be together here, we have so much fun. We learn so much.

[00:06:56]We know so many thing edible around us.

[00:06:59]Normally we thought they are weed. They are not edible. But actually there are so many food around us. It's incredible.

[00:07:10]The world is so fertile, so good. And the wisdom that our ancestor develop it is so precious. So I think it's important to preserve it because we maybe need it in the near future when we cannot rely on technology or money. We maybe need this seriously.

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