28/05/2026

THURSDAY | MAY 28, 2026

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Children introduced to spirit of Aidiladha

care through a combination of traditional hand chiselling techniques and modern machinery to ensure finer, neater and higher-quality results. “The prices for my carvings range from RM50 to RM2,000, depending on the size, design and type of wood used, such as meranti, cengal, seraya, merawan and raya hitam . “Beyond producing wood carvings, I have also showcased my talent internationally through several carving competitions, including in South Korea in 2000, where I created a bird carving, and in India in 2009, for a sculpture carving competition.” Mazri also shared that he won third place at the 7th International Abilympics in Shizuoka, Japan, in 2007 for his cherry blossom wood carving. “That achievement was not only a recognition of my talent and craftsmanship, but it also brought pride to the country on the world stage in the field of wood carving artistry.” Exploring potential reach of food heritage KUALA LUMPUR: The multicultural food heritage of Malaysia may hold greater value than many realise. Beyond tourism campaigns and food festivals, veteran culinary professional chef Rossham Rosli believes the diverse gastronomic ecosystem, shaped by Malay, Chinese, Indian, Nyonya and regional influences, could emerge as a stronger option for soft diplomacy, tourism promotion and talent development. “Malaysia may be a small country, but when they consider the skills (we have), they see Malaysia,” he told Bernama in an interview, reflecting his years representing Malaysia on international culinary platforms. Rossham, who is Berjaya Times Square Hotel Kuala Lumpur head of culinary, believes Malaysia has an advantage not easily replicated elsewhere – diversity. He recently coached Malaysia’s representative for the Young Chef International tournament held alongside the 17th International Economic Forum “Russia-Islamic World: KazanForum 2026” in Russia, while simultaneously serving as an international judge. He said Malaysia was recognised under culinary tradition categories, adding that international culinary participation should not only focus on medals. “Food brings people together. From cultural exchanges and tourism promotion to diplomatic engagement and international networking, food increasingly serves as a bridge connecting people and countries.” For Rossham, who is also the Gastronomy Association of Malaysia president, strengthening Malaysia’s culinary standing internationally begins with developing young talent early. “Malaysia possesses strong culinary fundamentals through vocational pathways, hotel industry exposure and multicultural food foundations. Yet, gaps remain.” Global opportunities exist all year round, but funding limitations, sponsorship challenges and limited participation platforms restrict exposure to international culinary competitions. “We sometimes miss opportunities (to compete internationally). Countries such as Thailand have already developed stronger institutional culinary ecosystems,” he said. A dedicated gastronomy academy focused on mentorship, practical exposure and accelerated talent development is among the proposals to strengthen the ecosystem. He said Malaysia should not underestimate the broader economic and strategic value of gastronomy as the sector increasingly intersects with tourism growth, heritage preservation, halal ecosystem expansion, cultural promotion and nation branding.

o Exposure to qurban ritual seen as living lesson in empathy, humility and obedience to God

Ű BY HARITH KAMAL newsdesk@thesundaily.com

SUBANG JAYA: As the takbir of Hari Raya Aidiladha echoed across mosque compounds yesterday morning, parents came not only for prayers and celebration but also to allow their children witness the meaning of sacrifice, compassion and faith. At several mosques here, children in matching baju Melayu and baju kurung clung closely to their parents, their curiosity drawn to rows of cattle and goats assembled for the annual ibadah qurban (ritual sacrifice). For many families, Aidiladha is more than the act of slaughter. It is a living lesson in empathy, humility and obedience to God. “It is important they do not grow up thinking meat simply appears on supermarket shelves,” said Nur Aisyah Rahman, 38, who brought her two children to observe the qurban process after prayers. “I explained to them that every animal is treated properly – fed, rested and slaughtered humanely according to Islamic principles. There is respect and responsibility involved.” Her 10-year-old son, Danish, admitted he was initially nervous seeing a cow up close before the sacrifice. “My father told me the animal is not tortured and that we say prayers first. I learned that we should be thankful for food and not waste it,” he said. Aidiladha, also known as the Festival of Sacrifice, commemorates the story of Prophet Ibrahim, who was willing to sacrifice his beloved son, Prophet Ismail, as an act of obedience to God. According to Islamic tradition, just as Prophet Ibrahim was about to carry out the command, God replaced Prophet Ismail with a ram, sparing his life and affirming Ibrahim’s devotion and faith. The annual qurban ritual performed by Muslims worldwide serves as a reminder of that sacrifice and submission, while also Mohamed, 55, never allowed his limitations to stand in the way of his dreams, mastering the delicate art of wood carving through sheer determination and passion, eventually earning recognition on the international stage. Mazri, who once competed in the shot put, discus throw and javelin events, said he first became involved in wood carving more than four decades ago after learning the intricate craft as a teenager. Having lost the use of his left leg due to a high fever when he was six years old, he shared that his deep passion for the art of wood carving became the driving force that kept him creating, while also providing him with a source of income. “At first, I treated wood carving as nothing more than a hobby. But over time, I began to see its potential to grow much further, especially

Meat from ibadah qurban being distributed at Masjid Nurul Islam in Kuala Lumpur yesterday. – AMIRUL SYAFIQ/THESUN

about a decade ago. “I have also received commissions from several prominent figures, including former prime minister Tun Dr Mahathir Mohamad, the late Datuk Nik Abdul Aziz Nik Mat, as well as members of the royal family. “Every carving comes with its own challenges, especially as there are times when my physical condition limits my movement. Some pieces can be completed within two or three days, while others may take up to two weeks, depending on the design and level of intricacy.” He added that among the motifs most favoured by customers are the hibiscus flower, betel leaves and the tree of life – designs that beautifully reflect the identity and rich heritage of Malay cultural artistry, while also complementing various wooden structures such as staircases, doors and wall decorations. He said every carving is crafted with great and carefully to minimise suffering, reflecting Islam’s emphasis on mercy even towards animals. For teacher Siti Nur Hajar Abdullah, 41, early exposure to the qurban experience helps cultivate empathy and humanity in children. “Some people think children should not see it, but I believe it depends on how parents guide them through it. If explained properly, they don’t just see an animal being sacrificed. They understand compassion, gratitude and respect for life itself,” she said. “They also learn that sacrifice is not only about animals, but about giving up something for the sake of others and for God.” For 15-year-old Amirul Ayman, watching volunteers carefully prepare and distribute food packs left a quiet impression. “I like seeing everyone help one another. We learn in school that qurban is about sharing blessings, not just eating meat. It makes me happy when I see people getting food,” he said. As families lingered around mosque compounds, exchanging greetings and helping with preparations, Aidiladha once again unfolded beyond a religious obligation. For many parents, it became a living classroom where faith, sacrifice and kindness were not only explained, but quietly witnessed and absorbed across generations.

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“After years of refining my skills and deepening my knowledge, I finally gained the confidence to accept commissioned work. My very first order came from villagers who wanted carved wooden designs for a staircase structure,” he said during an interview with Bernama at his workshop near Kampung Pulau Pisang Hilir recently. The father of five children aged between eight and 26 said he produces a wide range of carvings, including mosque pulpits, Quran rehal (stands), traditional dikir barat musical instruments, doors and decorative pieces for traditional homes. He said his craftsmanship not only attracted orders from the local community, but also earned him the honour of contributing wood carvings to the staircase of the Istana Balai Besar responsibility. Meat from qurban animals is distributed among family members, neighbours and especially the underprivileged, ensuring poorer communities are also able to share in the festive meal. For Mohd Faizal Mohd Hamdan, 45, the ritual is a way to ground his children in values often overshadowed by modern comforts, while also reminding them of the broader purpose of ibadah qurban in Islam. “We live in a time where children are surrounded by gadgets and convenience, but Aidiladha teaches them that faith requires sincerity and sacrifice. “It also teaches them to care for others because a large portion of the meat goes to people in need,” he said. Standing beside him, his 11-year-old daughter Nur Jazlin said she was most moved watching volunteers carefully divide the meat into portions for distribution. “My father told me some families only get to eat beef during this occasion. I think it is nice because everyone gets to share together,” she said Islamic scholars have long stressed that animals selected for qurban must be healthy and treated ethically throughout the process. The slaughter must be conducted swiftly

Former para-athlete finds niche in wood carving KOTA BHARU: Despite his physical disability, former Kelantanese para-athlete Mazri since very few people are willing to dedicate themselves to preserving this traditional heritage craft.