(Seated, from left) Siti Kamariah, Dr Siti Mariah and (standing, from left) Nur Hazirah, Iswary and Teoh browsing through the recipe book. — Photos: SS KANESAN/The Star
Home recipes from 56 constituencies are contained in a cookbook about state’s popular foods
DAPUR Selangor — Bukan Sekadar Buku Resipi (Selangor’s Kitchen ― More Than Just A Recipe Book) is a publication that celebrates Selangor’s melting pot of cultures and foods while paying homage to the state’s history.
It features 56 recipes that represent the 56 state constituencies in Selangor.
These recipes were contributed by the 56 Pusat Wanita Berdaya (PWB) supervisors in each constituency and the creative collaboration was spearheaded by Wanita Berdaya Selangor (WBS).
The project was primarily driven by women and the book included hand-drawn illustrations by artist Ratna Rashidi as well as a poem by national laureate Datuk Dr Zurinah Hassan.
A serving of spice: Bandar Baru Klang Pusat Wanita Berdaya supervisor Michelle Teoh Ngai Fong contributed the recipe for Kam Heong Crab, a dish she says is inspired by her late grandmother.
One man who contributed to the publication is WBS brand manager Yazman Yuhana, who provided the photos and text for the book written in Bahasa Malaysia.
The book’s recipes range from appetisers, snacks and desserts to hot dishes and single-dish meals.
It includes both traditional and modern dishes such as Nasi Ambeng, that has been gazetted as a heritage dish of Selangor.
Other recipes are for favourites such as tat bangkahulu, ayam buluh, nasi lemuni, curry chee cheong fun, coconut biscuits and 3D-art jelly cake.
Additional recipes were submitted by three guest contributors — Selangor public health, unity, women empowerment and family committee chairman Dr Siti Mariah Mahmud, Datin Seri Masdiana Muhamad, who is the wife of Selangor Mentri Besar Datuk Seri Amirudin Shari, and celebrity chef Datuk Fazley Yaakob.
Nur Hazirah says baking with her daughters Audrey Nadia Ihsan (left) and Audrey Diana Ihsan enables her to bond with them.
“The brief given to the 56 PWB supervisors was to submit a recipe that was unique or something representative of their constituency,” said former WBS chief executive officer Siti Kamariah Ahmad Subki, who is credited as a key driver of the publication.
“The idea for the book started during the Covid-19 pandemic.
“Everyone was working remotely and we wanted to get our PWB supervisors together to contribute something for a creative project.
“Hence, the idea for a recipe book, since Malaysians are united by their love of food and cooking is taught in PWB workshops.”
Sambal Goreng Jawa.
Siti Kamariah said the PWB supervisors were initially slow to respond but all came aboard after learning Dr Siti Mariah and Masdiana would be contributing recipes (mee bandung and Sup Kambing Berempah, respectively).
Dapur Selangor took about one year to be completed, including the process of conceptualisation, recipe testing and the publication’s planning and execution.
When the recipe book project was proposed to her, WBS chairman Dr Siti Mariah said she supported the idea as she perceived it would be a novel way to market something by WBS and PWB.
She said the recipe book would also make a unique corporate gift.
Nasi Ambeng has been gazetted as a Selangor heritage dish. — Filepic
“Our intention was that agencies such as Tourism Selangor and Menteri Besar Incorporated (MBI) would be able to present Dapur Selangor as a unique gift to their guests.
“Copies will be sent to libraries and government agencies to promote both the book as well as WBS and PWB organisations.
“We printed 1,500 copies for the first edition, most of which have been set aside for promotion and internal distribution.
“However, 450 copies are available for the public to purchase,” she added.
Dr Siti Mariah is hopeful that Dapur Selangor will bring readers fond memories of dishes they may have enjoyed during their childhood, or offer opportunities for families to bond in the kitchen as they attempt to cook the dishes together.
While it is too early to gauge reception to the book since its release in mid-April, Dr Siti Mariah said WBS would consider publishing an English version if there was a demand.
Dapur Selangor is priced at RM35 per copy and is available for online purchase via Book Cafe’s website at bit.ly/43dFujv
Female force behind project
WBS is a subsidiary company established under MBI to realise Selangor’s Women Policy to empower women through three main pillars — policy development, women empowerment and leadership development.
WBS serves as the implementing body for women’s empowerment programmes under the Selangor women empowerment and family standing committee.
PWB was established by Selangor government about 10 years ago as a centre of development and hub for women’s activities in each of the 56 state constituencies.
It organises programmes that are focused on capacity building and skills development.
Curry chee cheong fun (bottom) is a popular dish in Selangor.
“The women’s development programmes were previously outsourced to a private company, to be carried out on behalf of the state government,” said Dr Siti Mariah.
“We wanted to ensure the continuity and sustainability of such programmes, even with a change of political leadership.
“So, WBS was established in 2020 under MBI as a special purpose vehicle to run programmes for women.
“WBS also administers and oversees all 56 PWB centres. Although it is headed by a CEO, WBS still functions similar to a state agency in that it has annual work targets, gets 100% funding from the state government and reports to my office,” she said.
Following the launch of Dapur Selangor, Dr Siti Mariah said WBS’ next project would be to create a dedicated platform to sell food and handicraft products made by PWB’s entrepreneurs.
Recipes from home
For Bandar Baru Klang PWB supervisor Michelle Teoh Ngai Fong, food is often associated with fond memories.
The Kam Heong Crab recipe she contributed was inspired by a dish her late grandmother, Lee Swee Hah, used to prepare.
“My grandmother was a great cook. She ran a canteen before becoming a housewife, so she knew how to cook good food.
Nasi Ambeng from Sungai Air Tawar PWB is a platter featuring Ayam Masak Kicap, Sambal Jawa, Ikan Masin Bulu Ayam, serunding kelapa, mee goreng and plain rice, served on a banana leaf.
“She used to cook the kam heong style quite often when I was younger. But she switched to the sweet-and-spicy style since most of her grandchildren couldn’t handle overly spicy food.”
Teoh said a key ingredient in Kam Heong Crab would be fresh crabs, and its spice level could be toned down by omitting the bird’s eye chilli.
The 47-year-old had initially suggested a recipe for a marshmallow-like biscuit, but was asked to contribute something more reflective of Bandar Baru Klang.
Since the constituency is located in the coastal Klang district, Teoh submitted a recipe for a seafood dish.
Sentosa PWB supervisor Iswary Selvanayagam, 41, thought of sharing a recipe for a unique dish but decided to contribute something that could be customised to suit different tastes.
The Kam Heong Crab recipe contributed by Teoh was inspired by a dish her late grandmother used to cook.
“Pani puri is a snack that appeals to both adults and children as its filling can be customised,” she said.
“The most important item is the puri dough, which is made from semolina and wheat flour.”
While pani puri usually featured a potato stuffing, Iswary said it could double as a dessert with a mint or chocolate filling.
Semenyih PWB supervisor Nur Hazirah Aqilah Ramli, 34, said her Berries Cheesecake was inspired by her six-year-old daughter.
Iswary says pani puri is a snack that appeals to adults and children, because the filling can be customised to suit different tastes.
It is a recipe that parents can make with their children.
“My daughter Audrey Nadia Ihsan loves cakes. Due to Covid-19 movement restrictions imposed during Mothers Day in 2020, it was difficult for us to go out to get a cake together.
“She asked if we could make a cake at home. I tweaked a Berries Cheesecake recipe I found online by adjusting the amount of sugar and made that with her,” said Nur Hazirah, adding that she incorporated frozen raspberries, blueberries and strawberries into the cake.
The mother-of-two said everyone in her family enjoyed the delicious no-bake cheesecake that was easy to make.
“I still make variations of cheesecakes with my children. It’s cheaper than buying from shops and the activity allows me to bond with my children,” she added.
