(Front row, from left) NCSM member Peggy Gomes, Pink Unity president Mahani Kassim, Dr Saunthari, Ismail, Chuah, Adeline and Luciana with cancer survivors, their family members and other NSCM team members at the launch. — CHAN TAK KONG/The Star
CANCER survivors with a passion for cooking have launched a new edition of their cookbook filled with recipes devised for cancer patients.
National Cancer Society Malaysia (NCSM) and its focus group Pink Unity teamed up with the survivors to curate the 150-page cookbook.
Recipes for pineapple rasam and gula melaka pancakes were among the 64 recipes in the book’s second edition called Around the Table Once More: Recipes for Cancer Patients & Family.
Cookbook editor Adeline Joseph said every recipe in the book was by a team of 15 cancer survivors who experimented in the NCSM kitchen once every two weeks.
“Cooking comes with its own challenges but for cancer patients, eating healthy is a way to keep the disease at bay,” she said at the launch held at a hotel in Kuala Lumpur.
“We have four chefs who take turns to test and review recipes that are checked by our dietician.
“In some cases, chemotherapy patients may need more protein in their diet for the extra energy or they may have to cut down on spicy foods to avoid worsening mouth ulcers.
“Based on those needs, we included recommendations from our dietician alongside a nutritional value chart under each recipe to help patients and caregivers tailor meals according to their dietary requirements,” she said.
Breast cancer survivor Marudhay Tanggavelu @ Saro said she contributed a recipe for vermicelli vegetable soup which she created after the effects of chemotherapy prevented her from eating solid foods.
“This was my life-saving meal that I ate every two days.
“I found that the mee hoon from eateries was quite dry so I made my own version for the soup.
“I added ginger, garlic, chicken, fish or tofu that are all good sources of protein,” she said.
Pink Unity member Anna Chong contributed a recipe for green bean soup which she claimed helped to provide a cooling effect for those undergoing chemotherapy or radiotherapy.
Chong said the team lost two of its contributors – Carol Nicolau and Janet Wooi – to cancer in 2020.
At the cookbook’s launch, Nicolau’s recipe for bread-and-butter pudding was prepared by the hotel chefs, in addition to a rainbow omelette and a mixed mushroom stir-fry.
Also at the event was celebrity chef and owner of Restoran Rebung, Chef Ismail Datuk Ismail Ahmad, who announced a collaboration with NSCM.
“I’d like to have NCSM cooking in our kitchen when curating its third book featuring classic recipes of Malaysian heritage,” said Ismail.
“We are trying to encourage not just cancer patients and survivors, but also the public to consume fresh food.
“Cooking and eating fresh food does not have to be difficult.
“The colours, aromas and freshness can boost moods and appetites.”
At the launch were NCSM president Datuk Dr Saunthari Somasundaram, NCSM member Luciana Jambari, chief cook Chuah Poh Choo and managing director Assoc Prof Dr M Murallitharan.
The cookbook can be purchased for RM40 per copy by calling 03-2691 7624 or emailing adeline@cancer.org.my.
