During my weekend getaway, as part of my “#JalanJalanMakan” adventures, I had the delightful opportunity to explore a charming turmeric and herbal farm in Kampung Ulu Chuchoh, Sungai Pelek, Sepang, Selangor. The farm is lovingly managed by my son’s friend, Daniel bin Riduan, together with his father, Riduan bin Hassan—a family whose passion for agriculture is nothing short of inspiring.
Set across 40 acres of lush countryside, their farm cultivates turmeric, galangal, ginger, cashew leaves and the unique ulam tenggek burung. What makes this place truly special is how the younger generation has embraced the legacy, working side by side to nurture and grow the venture.
The Riduan family originally operated a small vegetable shop, but after facing intense competition and narrow margins, they shifted their focus to farming in 2009. Today, Daniel and his brother, Hafizi, proudly continue their father’s legacy—overseeing everything from land preparation and planting to harvesting and distributing fresh produce throughout Selangor, Negeri Sembilan, Kuala Lumpur, Penang and Kedah. Modern technology also plays a role, with drone-assisted fertilisation helping to boost efficiency across the wide landscape.
But beyond farming, this beautiful rural destination is opening its doors to visitors seeking an authentic agro-tourism experience. Guests are welcomed to explore the turmeric fields, witness planting and harvesting processes, enjoy traditional farm-style meals, and learn first-hand about the fascinating world of turmeric cultivation.
One of the highlights for visitors is the opportunity to savour their signature dish: Ikan Pais Kelapa Daun Kunyit. Prepared in the heart of the farm’s rustic kitchen, this local delicacy features fresh mackerel stuffed with grated coconut and fragrant turmeric leaves, all wrapped in banana leaves and grilled to perfection. The aroma alone is enough to make anyone fall in love with the flavours of rural Malaysia. Turmeric plays a central role in the culinary heritage of Southeast Asia. Whether fresh, powdered or using its aromatic leaves, it elevates dishes such as otak-otak, grilled fish, fried fish, beef and chicken rendang, asam pedas and many more.
If you're inspired to recreate their famous Ikan Pais Kelapa Daun Kunyit, here’s what you’ll need:
Ingredients
Main Ingredients
- Mackerel (ikan kembung)
- Grated coconut
- Finely sliced turmeric leaves
- Salt & sugar
- Tamarind paste
- One egg
Blended Ingredients
- Onion
- Garlic
- Red chillies
- Bird’s eye chillies
- Fresh turmeric
- Lemongrass
How to Prepare
- Combine the blended ingredients with grated coconut, egg, salt, sugar and tamarind paste.
- Clean the fish and slit it from the back.
- Generously stuff the coconut mixture into the fish.
- Place the fish on banana leaves, top it with the remaining mixture and sprinkle turmeric leaves.
- Wrap securely and grill on a pan or over charcoal for about 20 minutes on each side.
The result is a beautifully aromatic dish, infused with the earthy scent of turmeric leaves and banana leaves—an unforgettable taste of kampung life. For travellers seeking authentic flavours, warm hospitality and a close-up look at Malaysia’s agricultural heritage, this turmeric farm is a destination not to be missed.
The visit to this farm was truly rewarding and far from disappointing. Heartfelt thanks to Daniel and his wonderful family for their warm hospitality and for opening the doors to this unique turmeric experience. It is a place that stays with you long after you leave — a reminder of the beauty of rural life, family dedication, and Malaysia’s rich agro-tourism heritage.
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Citra Alam (ancientkedahheritage@gmail.com) is a content creator under the Newswav Creator programme, where you get to express yourself, be a citizen journalist, and at the same time monetize your content & reach millions of users on Newswav. Log in to creator.newswav.com and become a Newswav Creator now!
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