Her love for nature was what drove Siti Kaprawi, a book publisher, to create ‘Flowers and Fruits in Cooking’ – a cookbook that features innovative ways to incorporate natural ingredients such as flowers and fruits into your cooking as the book title suggests.

“Cookbooks are typically mostly the same and I make a twist to the conventional cookbook based on my fondness to flowers and fruits,” said Siti.

Photo: Sutera/Amir Hazwan

She explained that the idea came to my mind when she recalled that her mother used to use flowers in her cooking, such as papaya blossoms and torch ginger, to create dishes like Laksa and Rendang.

Siti Kaprawi is a publisher that had published various types of books throughout her career. She published Rasa dan Warna or Flavours and Colours Brunei Darussalam that was awarded the Gourmand World Cookbooks Awards 2012 in France.

Photo: Sutera/Amir Hazwan

Other than that, she also issued the Kampong Ayer: Living Memory by Dato Dr Latiff Ibrahim, and Spice of Life – Recipes and Remedies with Dr Shahrim Karim that was published in Malaysia.

The new cookbook highlighted 80 recipes from 20 distinct gourmet specialists locally and abroad ranging from professional chefs to home cooks. Some of the chefs featured in the book are Mohana Gill and Chef Siti Mastura, as well as local chefs from Radisson Hotel, Alter Ego, Marilyn Kopitiam that contributed recipes for the cookbook.

Photo: Sutera/Amir Hazwan

“I asked the chefs if they can create something with flowers and fruits – some developed the recipes specifically for this book and others gave existing ones such as laksa,” said Siti.

The chefs have successfully demonstrated imaginative techniques that can be seen in the book. These innovative recipes use various unique ingredients such as ‘Rosella Brulee’, which is made with the roselle plant; ‘Jackfruit Biryani’ that incorporates a jackfruit; and ‘Kembayau Soup’ which is created from kembayau – all of which can be found in the region.

Photo: Sutera/Amir Hazwan

After nearly two years of writing and taking photos, this cookbook is done and published with the help Dr Sharim Karim. The book was initially launched in Malaysia, and was only recently in the country. There are about 300 books printed to be sold in Brunei with more than 100 already sold to the public.

People can still get the books at Nollybooks and Best Eastern priced at BND50 each. 15 per cent of the sales will be donated to Bantu Services that help underprivileged children in the country.