Nur Hanie started her Ringkat Mama Confinement Meal business to help give postpartum mothers the necessary nourishment to recover. — Photos: NUR HANIE MOHAMMED
After freelance illustrator Nur Hanie Mohammed, 42, gave birth to her daughter, Sarimah Hania in 2021, she experienced a postpartum period that was emotionally turbulent.
Her mother had suffered a second stroke the year before, while she was pregnant. She passed away shortly after. Post-delivery, Nur Hanie struggled with feelings of loneliness and depression. While her mother-in-law was supportive, the many negative feelings lingered.
“You don’t know how much you miss your mum until she isn’t there when you need her advice the most, especially on what to do as a new mum,” she says, her voice wobbly from sadness.
It wasn’t until she started cooking that she found contentment and a feeling of relaxation. “I started cooking for myself and with each dish, I felt better inside,” she says.
Eventually, cooking became Nur Hanie’s refuge, a therapeutic outlet through which she could channel her emotions and express her love to care for both herself and her newborn baby.
Over a year after her daughter’s birth, Nur Hanie took cooking to a new level by starting her Ringkat Mama Confinement Meal business from her home in Kuching, Sarawak.
“My late mother used to call tiffin carriers, or mangkuk tingkat as ‘ringkat’, hence the name,” she says.
“I wanted this business to be my way of helping other mothers who might, like me, have a hard postpartum period. I want to help them navigate this delicate period with greater ease and comfort. After all, it’s food that will give them the strength to care for themselves and their newborn child,” she adds.
She says having been on an emotional rollercoaster herself, she felt compelled to offer a solution. “After giving birth, all mothers need additional emotional support and nourishment, and I want to provide a selection of comforting meals to help them recover,” she says.
Nur Hanie serving the judges her winning dish, the Sibu Kampua Mee. — Maggi
Starting her business
Nur Hanie draws inspiration from traditional postpartum recipes and incorporates modern twists into her dishes, such as poached chicken with ulam pesto and pantang-friendly sambal fish in banana leaf.
“I want to create dishes that both excite the palate and nourish the body. By infusing my meals with a variety of flavours and textures, I hope to make new mothers’ recovery process not only easier but also more enjoyable,” she adds.
She says contrary to popular belief, postpartum food doesn’t have to be bland or unappetising. “In fact, my meals are crafted with great care and attention to flavour, ensuring that they are both nutritious and delicious,” she says.
Her late mother, she says, was a good cook. “I remember her asking me to copy recipes from cooking shows on TV. This was in the 1980s, and things were not as easily-accessible as they are now,” she says.
Her customers’ favourites include Ayam Kacang Ma, a traditional confinement chicken dish cooked with motherwort and ginger slices, and honey ginger chicken.
I specialise in Sarawak cuisine because I think it’s not just about the food; it’s also about the stories, memories and deep connections Sarawak food holds for me.
Growing up in Sarawak and being surrounded by the aromatic spices and vibrant flavours of local dishes have made me appreciate my own culinary heritage.
In January, Nur Hanie came out tops in Maggi’s cooking competition, Resipi Berani (Season 3) with her interpretation of Sibu Kampua Mee, a noodle dish that is popular in the city and prepared with shredded chicken, soy sauce, garlic and sesame seed oils. “I want more people to know and celebrate the richness of Sarawak cuisine,” she says.
Recently, she also took part in Maggi’s women mentorship programme that gave her input on marketing strategies, financial management and customer engagement, to help expand her business.
Ringkat Mama supplies confinement meals for postpartum mothers.
Words for new mothers
Although she went through a hard postpartum period herself, Nur Hanie says she can now look back at that phase in a different light.
“First and foremost, I encourage new mothers to prioritise their self-care and nourishment during this vulnerable period. Take time for yourself, seek support from loved ones and nurture your body with wholesome foods. These are essential components for a healthy recovery,” she says.
She also urges mothers to embrace their vulnerability and reach out for help when they need to. “Asking for assistance is not a sign of weakness but a testament to strength and self-awareness. By caring for yourself, you’re better equipped to care for your baby and navigate the challenges of motherhood with more resilience and strength,” she says.
She says she was glad to have found her way to feel better. “Cooking has become more than just a daily task for me. It’s a transformative journey that has provided solace and empowerment, and has encouraged me to step out of my comfort zone and start a business that I hope will help ease some aspects in the lives of new mothers,” she says.
“I’ve also discovered that cooking isn’t just about preparing meals – it’s a powerful tool for self-expression, connection and positive change. And I think the best thing for me is that as I cook, I feel connected to my late mother; and that’s something invaluable,” she concludes.
