KUCHING – In conjunction with the holy month of Ramadan, Swinburne recently teamed up with Maggi to organise the ‘SwinCARE Bubur Lambuk’ event where they cooked and distributed Malaysia’s all-time favourite delight, bubur lambuk.
Bubur lambuk is a type of rice porridge commonly served during the fasting month and is a must-have savoury dish enjoyed by many. It is cooked in coconut milk with various types of spices such as aniseed, fenugreek, cardamom, cloves, star anise and black pepper.
The event, held at Swinburne’s Sarawak campus cafeteria, saw staff and students of the university as well as three cooks and four assistants from Maggi worked together from 8.30am to produce 1,000 containers of bubur lambuk. Maggi contributed their products and lent their cooking utensils for the food preparation.
The containers were then distributed to students and staff of the university, and four organisations namely the Sarawak Cheshire Home, Sarawak Society for the Blind, PERKATA Special School (Persatuan Kebajikan Kanak-kanak Terencat Akal Sarawak) and Jabatan Perkhidmatan Awam Malaysia.
Present to lend their support to the event were Swinburne’s Pro Vice-Chancellor (Academic) Ir. Professor Lau Hieng Ho, and Registrar and Director of Student Engagement Department Haji Hussain Taiban. In his speech, Ir. Professor Lau said in line with the spirit of giving during Ramadan, the activity is one of Swinburne’s initiatives to get together and share the dish with local and international students and staffas well as the community at large.
The event organising committee comprised staff from Student Life of Student Engagement, Staff Recreational Club, and Marketing and Student Recruitment Department.
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