Ensure cash aid gets to everyone who is eligible
UNICEF'S 'Living on the Edge' study, conducted between October and November 2023 among low-cost households in Kuala Lumpur after the Covid-19 pandemic, is a treasure trove of evidence-based insights on the plight of poor households.
The hardship and challenges they face, especially the vulnerable groups comprising heads of households with disability who earn a median monthly income of RM1,550, and female-headed households earning RM2,000 per month, are linked to their low income.
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RM 13.90/month
RM 9.73 /month
Billed as RM 9.73 for the 1st month, RM 13.90 thereafter.
RM 12.39/month
RM 8.63 /month
Billed as RM 103.60 for the 1st year, RM 148 thereafter.
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The Star
a day ago
- The Star
Letting go of eldest child pressure
Growing up as the eldest child, I often wondered if I had ever made my family proud. Working hard and getting good grades would earn me praise, but amid it all, I forgot that my life did not depend solely on others' recognition. Receiving my Sijil Pelajaran Malaysia (SPM) results last year was nerve-wracking. My heart pounded as I searched my sister's face for any sign of a reaction. She didn't respond at first – then she ran off to tell our family and relatives: 'Nittila got straight As!' Wait, I did? No matter how much effort I put in, it never felt like enough. I constantly believed I had to do more – more exercises, more reading. Back then, that mindset only pushed me into a deeper slump, worsening my mental health. But like all difficult phases, it eventually passed. That very experience helped me juggle my subsequent matriculation life better. I learnt to give myself space to make mistakes and not let the fear of judgement hold me back. I also realised I needed to share how I felt with my parents. They, in return, offered guidance. When I got sick a week before one of my semester exams, it felt like everything was weighing on me at once. But my parents made sure to check in and see how I was doing. They made sure I never felt alone. They gave me home remedies to try, reminding me that even if they couldn't be there physically, they were always supporting me. Looking back, I realised the pressure I had placed on myself was far heavier than the expectations of those around me. I used to believe that being great at something made my loved ones love me more. In reality, that wasn't true – they also saw me for who I was, not just what I achieved. Do I still feel the pressure of being the pride of my family as the eldest child? Yes, but not in the way I used to. Before, I thought I had to be 'perfect' to earn their pride. Now, I understand that their pride doesn't come from perfect grades – it comes from effort, perseverance, and staying true to myself. My family is proud of me, not just because of my results, but also because of the hard work I put in. And more importantly, I have learnt to be proud of myself. Nittila, 19, a student in Perak, is a participant of the BRATs Young Journalist Programme run by The Star's Newspaper-in-Education (Star-NiE) team. For updates on the BRATs programme, go to
The Star
a day ago
- The Star
Kitchen lessons
MY love for food began with the dishes my grandmother made for our family. I used to peek into the kitchen, watching her work her magic as she prepared delicious meals for us whenever we visited. Her red wine chicken mee sua was one of my favourites – hearty and packed with rich flavours that warmed my soul. However, as time passed, she began to cook less frequently due to old age. Sometimes, the taste wasn't quite the same, and it felt disheartening that none of us could recreate her mee sua, even though we had eaten it for many years. Home chef: Working the stove has become second nature to Ryan. So, I decided to learn her recipe – one that holds many cherished memories for my family. To me, the culinary traditions passed down from my grandmother and family are priceless treasures. They preserve our heritage and allow us to continue enjoying meals that could otherwise be lost to time. What really started me on my cooking journey, however, was the Covid-19 pandemic, when we were all stuck at home during the movement control order. I read an interesting cookbook that inspired me to take cooking seriously. Subsequently, watching tutorials and following recipes online helped me learn to cook a variety of meals, progressing from simple to more complex dishes. To help me keep track of my favourite meals so I don't always have to search for them online, I have made it a habit to write down recipes in a notebook. Making mistakes is part of the learning process. When I first started out, I used to mess up recipes, accidentally cut my fingers or scald my hands with boiling water. The important thing is to keep learning and improving. I have improved in terms of reaction speed and timing, such as knowing when to cut the vegetables and when to add the ingredients to the pot. I also learnt that patience is key in cooking, because you need to know when to wait and when to act. These days, I can whip up both Asian and Western dishes. One of the cooking tips I have picked up is to always choose the freshest ingredients to improve the quality of the dish. I also learnt not to judge an ingredient by how it looks – sometimes, an ugly-looking potato is still perfectly good! Another important lesson was learning how to handle fire. Before I started cooking, I didn't know how to control the kitchen stove. Now, it's second nature. I usually cook for my family of four during my free time, or about three times a week – the same frequency I would recommend for those starting out. Sometimes, I experiment with new recipes to test my cooking skills. Teaching myself how to cook was the easy part – making the food taste good was the real challenge. It took me countless tries and many lessons from my relatives to bring my cooking to an above-average level. Learning from my parents and grandparents is something I really enjoy, as it gives me the chance to spend quality time with them while preserving family recipes. I have noticed that many young adults and teenagers prefer dining out rather than cooking at home. Cooking is often overlooked because many are too busy or find it inconvenient to buy ingredients and clean up after cooking. But as teenagers, we should learn how to cook, especially since going to university or living alone will eventually require it. Cooking helps us prepare affordable meals at home or in dorms. Eating out can be expensive, especially for students with limited savings. Restaurant portions are often small and costly, while at home, you can cook larger portions for a much lower price. Culinary showcase: (From left) Ryan's red wine chicken mee sua, spinach fettuccine aglio e olio with prawns, and Thai pad kra pao are favourites among his family. You will notice the difference between eating out and cooking at home – not just in price and portion size, but also in taste and nutrition. Eating out often tastes better because restaurants may use flavour enhancers like monosodium glutamate or add extra sugar and seasoning. But it is important to think about what we are putting into our bodies. Cooking at home is usually healthier since you control how much salt or sugar goes into your food. For me, stepping into the kitchen is a way to continue my family's cooking traditions and create dishes that bring joy to friends and loved ones. Cooking may not be easy at first – it requires self- discipline, and ingredients and cookware can be costly. But with a bit of effort, time, and resource planning, anyone can do it. Ryan, 17, a student in Selangor, is a participant of the BRATs Young Journalist Programme run by The Star's Newspaper-in-Education (Star-NiE) team. For updates on the BRATs programme, go to With the theme of the article in mind, carry out the following English language activities. 1 In pairs, tell each other about a family dish or comfort food you love. Describe what the dish is, why it is special to you, and how it is cooked (basic steps). 2 Plan a healthy dish and present it to your friend. After listening, your friend will rate how healthy they think the dish is and explain why. Have fun! The Star's Newspaper-in-Education (Star-NiE) programme promotes English language learning in primary and secondary schools nationwide. For Star-NiE enquiries, email starnie@
The Star
a day ago
- The Star
Sharing the wealth is her motto
SEREMBAN: During the Covid-19 lockdown about five years ago, some Malaysians found it difficult to put food on the table after they lost their jobs almost overnight. Swimming coach Irene Hisham knew she could not just sit idly by when the most vulnerable worried about feeding their families. She sprang into action with a simple idea and a determination to ensure those down on their luck would never go hungry. As movement was restricted during the MCO, the mother of three repurposed plastic storage cabinets into 'food drawers' stocked with pantry essentials. With help from friends and family, she filled them with groceries such as rice, sardines, sugar, flour, cooking oil, eggs, instant noodles and tea leaves, and placed them along the five-foot way of a commercial area in Seremban 2 with a sign inviting those in need to help themselves. Word spread fast and by the end of 2020, two drawers had become 27. Her initiative had garnered the attention of local Facebook groups and people from all walks of life came forward to make contributions. This small project later evolved into Pertubuhan Rumah Helang, an NGO dedicated to improving the lives of vulnerable communities. Irene's NGO has helped numerous families. Irene, 63, is no stranger to giving. Even before the pandemic, she had been setting aside RM10 from each student's monthly swimming fees for charity. In 2019, she rallied her network of friends to build a wooden house for a jobless man whose home had been swept away by flash floods. It was the name of her swimming school, the Flying Eagles Swimming Club, that inspired Pertubuhan Rumah Helang, a symbol of hope to inspire people to soar through adversity. From the very beginning, Irene's motto was to 'share the wealth.' 'If I had a 5kg bag of rice, I would repack 3kg for the food drawer. My friends and family also chipped in,' she said. As movement restrictions eased, the food bank project went mobile. Her team placed stickers on their cars with contact numbers, so anyone who needed assistance could reach them. 'At any given time, each of us had five bags of groceries, which included rice, potatoes, onions, garlic, salt, sugar, tea leaves and cooking oil. 'Sometimes, people would stop us at traffic lights and we were glad to help them,' she said. The initiative soon shifted to delivering food packages, which proved a lifeline for those who were homebound. Although focused in Negri Sembilan, these care packages filled with groceries and essential items crossed state lines too like Selangor. Nowadays, regular food deliveries number fewer than 10 households per month. Irene said she aims to help lower-income families become self-sustaining. 'Our goal has never been to create dependence. We're here to help people stand on their feet. 'We help them find jobs, including as gardeners and cleaners, to help them earn a living,' she said, adding that some beneficiaries have opened small businesses. Festive seasons remain the busiest time for Irene and her team of 13 committee members and 60 regular volunteers. On the eve of major celebrations, the NGO delivers packages with fresh produce including chicken and vegetables, dry ingredients like dried chillies and lentils, and biscuits to almost 200 needy households. Fortunately, there are always people who are willing to help donate food, pack and deliver groceries. Volunteers come from across the state and are of different backgrounds. Yet, everyone is united in one mission – to lend a hand to their fellow human beings. Irene and her team also respond to urgent requests for baby formula from struggling parents to diapers for the terminally ill. Every appeal is vetted, and then shared through the NGO's Facebook page and volunteer network. 'Recently, I posted a request for funds to buy corrective spectacles for a young girl with vision issues and within 10 minutes, we raised more than what was needed.' The true power of community was also on full display during two medical camps for Orang Asli communities in Kampung Tekir and Bukit Galena. Her daughter Dr Edwina Hisham and several doctors were among those who provided free health checks. With support from Yayasan ECM Libra and Epsom College, the NGO also built two toilets for an Orang Asli community of 11 families near Bukit Galena. The Ipoh native said helping people was truly humbling. 'I always tell people to just give what they can. Every RM5 or RM10 adds up. Everyone can contribute whether it's a bag of rice, their time or their energy,' she said. Irene also hopes to secure enough funds to run a food kitchen and a halfway home for the needy. Meanwhile, the Star Golden Hearts Award (SGHA) returns for the 11th edition to honour everyday Malaysians whose compassion and selflessness have made a lasting impact on others. With McDonald's Malaysia as the new strategic partner, SGHA is poised to broaden its reach and deepen its impact nationwide. This year also marks the debut of the McDonald's Caring Hearts Award – a special recognition honouring individuals or grassroots groups whose heartfelt acts of kindness have uplifted lives in profound and lasting ways. Since its inception in 2015, SGHA has honoured over 100 individuals and organisations whose efforts have inspired action, transformed lives and strengthened communities nationwide.
