| Lyna Mohamad |
BRUNEI, like most other countries in the Asian region, is rich in traditional and authentic cuisines, with most of the local foods being soup-based, such as the national dish ‘ambuyat’ that comes with accompanying dishes such as ‘Ikan Rebus Brunei’ – a popular dish commonly found on dining tables at homes as well as at restaurants.
Recently, Hajah Norsiah binti Haji Abdul Rahim, 83, a well-known local culinary figure frequently featured on Radio Television Brunei’s (RTB) cooking programmes, took some time off during her visit to Kuala Lumpur to share her recipes with a group of Malaysian friends.
The octogenarian, a cooking teacher turned restaurant and catering operator, has more than 50 years experience in the food industry.
The group of Malaysians – who happen to be close friends of Hajah Norsiah’s daughter – was taught how to prepare popular Brunei dishes – including the ‘sambal belacan’ and ‘ikan rebus masak Brunei’ by Hajah Norsiah during a vibrant cooking demonstration at a Malaysian restaurant owned by one of the ladies.
Having shared her recipes with the Malaysian women whom she regards as family, Hajah Norsiah said she hopes to be blessed with good health to enable her to share her expertise with them again in the future.
“Due to time constraints, I was only able to demonstrate a few of my own recipes out of the hundreds I have,” she said.
“I feel honoured and happy to be able to share my expertise with these ladies, and I take pride in also being able to showcase Bruneian cuisines in Malaysia – our neighbour.”
During her Kuala Lumpur visit, Hajah Norsiah also briefly catch up with Malaysian Nyonya celebrity chefs Florence Tan and Ismail Ahmad while having lunch at Restoran Rebung Chef Ismail, a restaurant jointly-owned by Chef Ismail and Sheikh Mustapha Shukor Al-Masrie bin Sheikh Mustapha – Malaysia’s first astronaut.
“My accompanying family members and I were warmly welcomed by both chef Florence and chef Ismail,” said a delighted Hajah Norsiah, adding “I was very pleased to be able to meet the Malaysian celebrity chefs who were very down-to-earth and friendly, not only to me but to the other diners too.”
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