Hanie with Chef Sherson Lian, one of the mentors on the Resipi Berani show, after receiving RM5,000 as the winner. — Photos courtesy of Hanie
NUR Hanie Mohammed’s culinary prowess was nurtured by her mother from a tender age, fostering a deep-rooted love for cooking that would shape her future endeavours.
Fond memories of flipping through old recipe books and experimenting in the kitchen marked her early years, setting the stage for a lifelong passion.
Hanie, 42, remembers reading recipes daily from one of the books her mother gave her when she was 11.
“I was not allowed to use the kitchen at that time because my mum thought I could injure myself. As I grew older, I started with simple food like sandwiches and cakes.
“Cooking became even more significant when I got married and started experimenting with different dishes,” she said.
However, tragedy struck in February 2021 with the sudden loss of Hanie’s mother, leaving her adrift and searching for solace.
With Program Mentor Wanita Cukup Berani Maggi host Nana Mahzan. — Photos courtesy of Hanie
She had been working as a freelance illustrator but lost her joy in her work following her mother’s death.
Amidst the depths of grief, Hanie found refuge in the kitchen, rediscovering her calling and embarking on a journey of healing through food.
“When I cook, I feel closer to my mother. When I cook, I can feel like she’s still around,” Hanie said.
Thus emerged “Ringkat Mama,” Hanie’s brainchild – a halal confinement meal catering service aimed at supporting new mothers during their post-natal period.
Drawing from her own experiences and recognising the lack of support for urban mothers, she sought to fill this void by offering nourishing meals infused with traditional ingredients and flavours.
“In the past, the whole family would come and take care of the new mother during her confinement. But in the city there is no such support system.
“Some mothers don’t have extended families. I want these women to have the time to take care of themselves and their babies and that’s where I come in, I can provide the food,” she said.
A chicken ball soup with vegetable stock is one of Hanie’s confinement dishes. — ZULAZHAR SHEBLEE/The Star
Despite initial challenges navigating the business landscape, Hanie’s perseverance led her to seek guidance through workshops and mentorship programmes, eventually propelling her onto a national stage.
Participating in the renowned “Resipi Berani Maggi” cooking competition proved to be a turning point, as she emerged victorious, showcasing her culinary finesse and innovative approach.
“I didn’t expect to win at all. I just went with the thought that I don’t know what’s going to happen but I’ll gain experience and have fun along the way,” she said.
Specialising in traditional Sarawakian recipes, Hanie’s dishes pay homage to her roots while embracing modern twists.
From the aromatic Kacangma Chicken to the nostalgic Honey Ginger Chicken, each creation tells a story of heritage and love passed down through generations.
“Kacangma is a type of herb known as motherwort, which is nourishing and helps to replenish the blood.
“The herb is dried, then toasted before it is cooked with chicken and a lot of toasted ginger and ginger juice,” she said.
Hanie’s dishes are inspired by her late mother’s recipes as well as her own creations. — ZULAZHAR SHEBLEE/The Star
For confinement meals, Hanie uses plenty of ginger, lemongrass and turmeric for their anti-inflammatory properties and fresh herbs like ulam pegaga for its antioxidants.
Beyond her signature confinement meals, Hanie aspires to broaden her culinary horizons, offering a range of healthy options to cater to broader audiences.
With a keen focus on promoting Sarawakian cuisine, Hanie aims to challenge stereotypes and introduce the world to the rich tapestry of flavours that define her homeland.
As Hanie continues to expand her business and strengthen her online presence, her ultimate goal remains rooted in sharing her passion for food and preserving the legacy of her mother’s recipes.
Through Ringkat Mama, she not only nourishes bodies but also nurtures souls, weaving a tapestry of flavours that transcends borders and brings communities together.
