Amischotolype griffithii
Other name: Tabar (Semai), Setawar, Setawar tebu, Tebu gogok
Endemic to the Peninsular Malaysia (H. N. Ridley 1907), Tabar grows immensely either along the cold streams, partially submerged in the water or lying low on the damp forest floor. It is known that the umbut of this plant, though quite difficult to obtain, carries drinkable water that is good to treat stomach ache and fever. Its stem has a similar appearance to that of Tebu (Sugarcane) — hence the generic name Setawar Tebu — although much softer and the mucilage from the stem is used to neutralize poison from snake bites. Refer video by Walkabout Asia on Jungle Herbs (6:28 - 7:42), as narrated by Haji Sazilan.
However, as a Semai Indigenous like Raman himself, he would look for this plant for its' young shoots. He recalled back in the day, “Dulu masa anak saya kecil, saya suka bawa dia cari umbut pokok ini”, Translation: Back when my children were younger, I enjoyed bringing them along to find the young shoots of this plant. He would remove the skins on the umbut and squeeze the water out to drink.
Reference: Duistermaat H., 2012. A taxonomic revision of Amischotolype (Commelinaceae) in Asia, p. 26-27.
Etlingera coccinea
Local names: Tepus
Tepus poses a beautiful long pink-green hued pithy stalk and bright red flowers with yellow margins only found on the ground, and often pollinated by smaller birds. It very much resembles its twin sister, Kantan (Etlingera elatior) in size and appearance. Though tall in nature with shoots growing up to 7 metres high, it also bears edible fruits that taste sweet and sour. The umbut (young stalk) is the much rather popular edible part of the plant, which is a common vegetable eaten by the people of Sabah and Sarawak — often consumed raw or cooked in delicious sambal dishes. In Borneo, it is more commonly known as Tuhau.
On the other hand, the fruits — the much lesser known component of the plant — contain tiny black and oily seeds that exude a strong fragrant smell, enticing those nearby. Raman mentioned that the Orang Asli community here eat the fruits that are either concealed underground or half-buried in soil.
Donax grandis
Local names: Bemban
Bemban leaves are customarily used as rice wrappers when cooking food in bamboo, particularly due to its glossy and sturdy broad leaves. The surface area is enough to carry the weight of rice without leaking or tearing, most of the time. Once placed in the bamboo stalk, they would fill it with water and place the bamboo near fire to cook the rice inside. There you have it, a natural rice cooker.
On a different setting in Kampung Pulau Kempas, the Temuan women mentioned that the ubik (rhizomes) is not only edible, but can also be mashed and made into cooling powder or as natural relievers for itchiness and skin blisters. In the olden days especially during war times, the Orang Asli women often make these during their free time.
“Bemban ini isi ubi dia, tumbuk-tumbuk boleh buat jadi bedak sejuk..”, Translation: The Bemban rhizomes can be mashed to make a cooling powder paste.
casually explained by Lopo, a Temuan elder, over the verandah.
Refer to this video crafted by the Orang Asli youth on Bemban.