Making a commitment for healthier Ramadan

Cooking at home will be healthier and easier on the pocket than buying food during buka puasa. — Filepic

Home-cooked buka puasa meals could also lead to less spending and better culinary skills

AS Ramadan approaches, we Muslims ready ourselves for a month of self-restraint, moderation, reflection, spiritual growth, and community togetherness.

It is not just about fasting during daylight hours; we need to watch our minds and stop ourselves from entertaining negative thoughts like anger, greed and so on.

Granted, it is never easy.

When we are hungry and dehydrated, it is easier to get irritated, but the objective of Ramadan is for us to overcome our weaknesses so that we emerge stronger.

And perhaps this year, more than before, the issue of how much we spend on buka puasa meals has become important.

With two wars going on in the world, Malaysia is not exempt from rising costs.

So for this year’s fasting month, my family and I resolve to pay heed to the cost of our buka puasa meals.

If we are not careful and driven by hunger from fasting, we can end up spending too much on food.

Cost-wise, Penangites have a slight advantage because we have about 5,000 inshore fishermen.

They go out to sea and come back with the tide almost daily.

Those who know where to go can enjoy fresh seafood at relatively good prices.

Although inshore fishermen may not bring back a large yield, what they lack in quantity, they make up for in quality.

Fresh prawns and squid, line-caught groupers, snappers and stingrays are among the surprising catches.

My friends and I sometimes share the purchase of a large snapper or tenggiri (Spanish mackerel).

We have the fish cut up and then divide the pieces among ourselves.

If we were to eat a few pieces of tenggiri curry in a restaurant, the price would be so much more than buying the fish and cooking it ourselves.

We just need to manage our time to include meal preparations.

In making economical choices, I usually buy a week’s supply of food and plan meals in advance.

We can buy in bulk, take advantage of discounts and opt for seasonal produce.

This not only saves money but also ensures fresh and nutritious meals.

Ramadan allows my wife and I to hone our culinary skills together.

It’s so easy to learn recipes with online videos now.

Most companies allow Muslims to get off work earlier than usual, so we use this time to go home and start cooking.

Yes, I love visiting Ramadan bazaars and indulging in mouthwatering offerings that Malaysia is so famous for.

But I also love the cost-effectiveness of home-cooked food, aside from it being the healthier option.

At home, we have control over ingredients and can use less salt and oil while adding more dietary fibre.

So this Ramadan, my wife and I commit to ensuring that more than half of our buka puasa meals are going to be home-cooked.

Beyond fasting and cleansing oneself, Ramadan also teaches us to embrace the spirit of community by sharing meals with neighbours, friends and the underprivileged.

This will foster a sense of togetherness and reduce individual expenses.

The holy month also teaches us to be generous and give to charity.

If you can allocate a portion of earnings for charitable acts during Ramadan, it will be of great merit.

Supporting those in need through donations in cash or kind and by volunteering our time align with the values of the holy month.

In conclusion, embracing a healthy and economical approach to Ramadan involves conscious meal-planning, mindful eating and fostering a sense of community.

By prioritising nutritious choices and being budget-conscious, one can make the most of Ramadan while promoting overall well-being.

Ramadan Mubarak!