Showcasing culinary art with local produce (The Brunei Times)
September 5, 2016 at 8:54 am
AN AROMA of fruits and flowers filled the atmosphere at Eco Ponies Garden in Tutong yesterday as 11 teenagers showcased their creativity and culinary skills at a recipe competition.
The young ladies, who are from the district, created their own dishes at the Eko Kampung Cuisine 2016 recipe competition using local produce such as the flowers of bunga kantan (torch lily), rosella and papaya plants, and the leaves of the noni and bunga mengkudu (Asian pennywort) plants. Their dishes, which were made for the breakfast and lunch categories, were reviewed by Chef Rezal Othman of Rizqun International Hotel, who looked at originality, presentation, taste and cleanliness as criteria for judging.
“I am happy to see all you young people taking part in the competition as it is not easy for new persons who are starting to learn how to cook and to prepare authentic cuisine. However, do not be afraid of making mistakes (in your cooking), just do it,” he said to the participants prior to the competition.
In the end, the winner for the breakfast category was 16-year-old Norani Mohd Khairi, who cooked ubi rebus gula anau (steamed potato with palm sugar). She received the best achievement award and a night’s stay at Kunyit 7 Lodge.
Meanwhile, for the lunch category, 15-year-old Nur Hidayahtul Haziqah Roslan, who cooked udang masak lemak papaya (prawns and papaya cooked in coconut milk), won a lunch voucher from Royal Brunei Catering Sdn Bhd.
Others went home with mobile top-ups from Progresif Cellular Sdn Bhd, Brahim’s Meals-Ready-To-Eat and a cookbook by Malaysian-based food expert Dr Shahrim Karim.
Winners will also be featured in a website dedicated to promoting local cuisine, iCookAsia Brunei.
In an interview with The Brunei Times, co-founder of Eco Ponies Garden Eyon Ukoi, said the one-day event — which is a collaboration with the eco-homestay and Astera Consultant — is part two of the competition, which was launched on August 27.
“This is phase two of the programme and is held as part of creating awareness among our youth on the use of nutritious edible flowers and fruits,” she said, adding that the event was held in conjunction with the school holidays. “This is also to give them exposure and encourage them (to cook) and hopefully benefit them in their culinary skills,” added Eyon.