Kitchen lessons
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 facebook.com/niebrats.
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@thestar.com.my.
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The Star
21 hours 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.
The Star
2 days ago
- The Star
Graveyard coffee? Cemeteries are being reimagined as vibrant public spaces
Cemetaries have long been seen as quiet places of reflection, but changing mourning practices are redefining them as spaces not only for the dead. "Above ground, a cemetery is also a place for the living," says Christian Jager, managing director of a funeral directors' association in Germany. In many places, park-like grounds serve as a green lung for city microclimates. And, much more is possible, says the undertakers' association, though within reasonable limits. Although burial grounds are still in a "deep sleep," recreational activities and social events in cemeteries are becoming more common in some countries. In Scandinavian countries, an urban planning case study notes that there is growing interest in transforming urban cemeteries into recreational spaces. The study based on interviews in Norway and Sweden shows that while quiet activities like strolling or sitting are widely accepted, views are divided on more active uses such as jogging or dog-walking. Cultural and religious backgrounds, personal intent and cemetery design all shape what's seen as respectful, it reports. In Germany, some municipalities are setting up mobile cafés in cemeteries. Once a month, around 20 people meet for a chat in the centre of one graveyard in Rheine, near the Dutch border. "Talking, laughing, exchanging ideas – these are things you can also do in a cemetery," says Anna Held, pastoral officer at the Catholic parish in the Eschendorf district. In some countries, recreational activities and social events in cemeteries are becoming more common. — OLIVER BERG/dpa The programme brings people together who would otherwise only visit their loved ones' graves in silent mourning, she says. New understandings of grief suggest that, unlike traditional Western approaches that tend to sever ties, people now seek to maintain their bonds with the deceased and integrate their memory into life even in their absence. Many cultures worldwide have ways of mourning that openly view death as a part of life worth celebrating. For example, Mexico's "Day of the Dead" is celebrated annually as families honour and remember deceased loved ones with music and festivities. Spaces and rituals of remembrance are changing too Some graveyards are staging events with music and Germany's Dusseldorf, an All Saints' Day event allowed mourners visiting the city's North Cemetery to experience the space as a cultural centre and natural setting in the midst of the city. Features included folk and jazz music, trees and gravestones lit up in bright colours plus a torchlight tour. A variety of colours and creativity are also playing a growing role in funerals."One thing we have been observing for some years now is that farewells are becoming much more colourful," Jager says. Often, while they are alive, people are deciding how they want to be bid farewell, he says. "Guests are sometimes coming to the funeral service dressed in bright colourful clothing." Others are staging ceremonies in different spaces, says Marie Thiermann from the Lebenslicht funeral parlour in Dusseldorf – which translates as life light. "Most of the time, life is colourful and diverse" she says, so the farewell service and funeral should be no different. A grave light shines on All Saints' Day at a grave in Cologne's Melaten cemetery. — Photo: HENNING KAISER/dpa Urns and coffins can be painted in bright colours. People have organized what Thiermann calls the "celebration of life" at a zoo, in a pub or in an indoor riding arena. There need be no bounds to the creativity involved, she says, "whether we use the earth from the cemetery, sawdust from grandpa's workshop or confetti to commemorate the deceased carnival organiser." The gravesite itself can also be colourful. "Leaves in the wind" is one type of burial that is made possible at the cemetery in Wurselen near Aachen. It involves colourful glass leaves that can be inscribed with the name of the deceased and float on a frame made of thin stainless steel tubes. The deceased are buried under the leaf installation in a communal urn grave. A new trend? Digital QR code on gravestone There are many ways to say goodbye, not only at a graveyard but also online."We have become a very dispersed society," says Jager. Often, these days, people are choosing to celebrate a hybrid farewell, such as through a mourning site online where family and friends can upload photos or a film. One unusual gravestone has a QR code inscribed on it after TV presenter and science journalist Jean Putz told several media outlets that he wanted his gravestone to have a code people could scan to see a video he recorded a few years ago. Kunert's grave in Cologne's Melaten Cemetery has a QR code that provides information about his life. — Photo: HENNING KAISER/dpa His is not the only one equipped for digital-savvy visitors. Inventor Heinz Kunert's grave in Cologne's Melaten Cemetery also has a QR code that provides information about his life. Jager had never seen a QR code on a gravestone before but says what is increasingly common is for people to plan and select their funeral service, burial and resting place during their lives. That shows "death is no longer a taboo subject," he says. – By PAULINE MAUS/dpa
