A cookbook for a cause

THE Brunei Social and Welfare Council is thinking of creative ways to come up with funds that would be able to support its initiatives towards helping the elderly, the poor and the disadvantaged youth and children.

An ongoing project of the council is the "Rasa & Warna Brunei Darussalam, Flavours & Colours" cookbook.

"The council's cookbook is a long-term money making initiative for our funds, specifically funds for the needy elderly," explained Datin Paduka Hjh Intan Hj Md Kassim, vice president of the Brunei Social and Welfare Council.

Datin Hjh Intan's foreword in the book reflects the reason for the book, mixing both charity and creativity to help the needs of elderly.

"Fundraising is an integral part of any charitable association and more often creativity is needed in trying to raise sufficient fund for the activities of the association and its hope that this book will be a long term source of income for the elderly project," said Datin Hjh Intan in the foreward.

The main sponsors of the cookbook include The Brunei Hotel, Brunei Shell Marketing and Serikandi Cafe and Restaurant.

Food is an essential aspect of everyday life in Brunei and other countries in the ASEAN region. The cookbook not only reflects the Bruneians' taste buds but also a zest of flavours available in the region.

The cookbook contains a colourful array of recipes contributed by the council's members, individuals as well as ASEAN foreign missions to Brunei. The recipes comprise contributor creations, treasured family keepsakes and existing recipes.

The cookbook also provides informative pieces on the significance and role of local food and markets in the Bruneian society. Among them is a piece on Brunei's local rice, 'Beras Laila', providing details on its health benefits together with recipes on the type of food that can be made from the local rice or as a side dish.

The book also talks about the role of rice in the Malay customs and culture where it holds a meaningful and significant part such as during wedding ceremonies.

A part written by Datin Hjh Kamisah Hj Rahmat called "Colours of Dishes" gives an insight towards the relationship between culture and dishes especially in the Malay society.

Datin Hjh Kamisah provides information on the dependence of the type of cooking found in this part of the world is found in the natural resources available in its surroundings.

Dr Hjh Dyg Fatimah Hj Awg Chuchu's article 'Kianggeh Market' is about the role of the local market in the Bruneian society. The market also serves as avenue to showcase local food treasures such as unique ingredients which can only be found in Borneo.

Dr Shahrim Ab Karim and Nurul Ashikin Ismail from the Faculty of Food Science and Technology of University of Putra Malaysia writes on the culinary and traditional medicinal practices developed from Malay traditional herbs. Health beneficial herbs used in Malay cooking include lemongrass, tumeric, lime fruit, blue ginger, curry leaves and betel leaf.

Siti Zaleha Kaprawi provides a constructive information on the health benefits of fruits and vegetables and healthy eating habits.

The "Rasa & Warna Brunei Darussalam, Flavours & Colours" cookbook is not only a reference for cooking but also for health tips.

At $35, the book can be for personal use as well as a gift, making it an informative piece of work for both locals as well as outsiders.

Those interested to buy the book may contact Datin Paduka Hjh Intan Hj Md Kassim, the vice president of the Brunei Social and Welfare Council, at +673-8721403.

Proceeds of the cookbook will go to the council's needy elderly fund. The Brunei Times