Little chefs in making / Che Nooryohana Zulkifli

It’s a common concern for working parents to worry about their kids being left at home without food. Some may resort to getting takeout food from restaurants or preparing meals in advance to freeze and reheat later. However, as children grow, so does their appetite, making frequent outside food purchases less practical, especially during adolescence. While cooking and preparing meals early is a viable solution, work demands can often make it seem overwhelming and exhausting. Drawing from personal experience and navigating through similar challenges, I’ve come to realise that empowering children with culinary skills can be a transformative solution. Instilling a sense of culinary independence in children not only alleviates the strain on parents but also fosters a valuable life skill set for youngsters. Teaching them the basics of meal preparation promotes selfsufficiency and cultivates a deeper appreciation for the effort and thoughtfulness that goes into nourishing oneself and others. Parents should consider investing in convenient kitchen gadgets such as air fryers and food choppers for an effortless learning journey. I’ve observed that these appliances excel in expediting the cooking and meal preparation process, particularly when whipping up Malay delicacies like Ayam Masak Kicap and Ayam Sambal. Given children’s relatively simple palates, these dishes can be swiftly prepared. The staple ingredients for Malay cuisine typically include shallots, onions, garlic, and ginger. Meanwhile, other dishes like Masak Lemak Kuning, Rendang, and Curry may call for additional ingredients like lemongrass, turmeric, and an array of spices such as cardamom, cinnamon stick, clove, fennel, and cumin.