Star Education Fair
Sunday March 14, 2010
Quality of grade matters
By KAREN CHAPMAN
educate@thestar.com.my
IT is not the number of subjects taken in the Sijil Pelajaran Malaysia (SPM) by a student which matters, but the quality of the grades obtained.
Education director-general Tan Sri Alimuddin Mohd Dom said this was why Gladys Tan Yee Kim of SMK Green Road in Kuching was named the country’s top student in the SPM as it was the quality of the 10A+’s she obtained that mattered rather than the number of subjects taken. In the past, it was the most number of A’s achieved in the examination which mattered.
“Gladys is the best student in Malaysia as she tops our ranking based on merit,” he said when announcing the analysis of the SPM and Sijil Tinggi Agama Malaysia (STAM) 2009 results on Thursday.
Alimuddin said the ministry has produced a ranking of all the 465,853 students who sat for the SPM last year.
Top of the world: Gladys showing her results slip. — ANDRE OLIVEIRO / The Star
“We have implemented a more detailed grading system starting from last year’s SPM and an A+ grade is considered a super distinction,” he said.
Alimuddin explained that obtaining an A+ was the highest possible grade and meant students have scored more than 90% in their subjects. (see chart)
Students are now graded according to A+, A, A-, B+, B, C+, C, D, E and G as previously the grades were from 1A to 9G.
The change in the grading system, he added when announcing this last year, would provide a detailed breakdown of excellent candidates who obtained grade A’s in the examination.
“Taking 10 subjects is still manageable and students have the time to focus on the subjects,” he said addding that most who sat for the exam last year opted to take between nine and 11 subjects.
He said this was in line with the announcement made last year by Deputy Prime Minister Tan Sri Muhyiddin Yassin who said students sitting for the SPM from this year could take two additional subjects, but the results would only be based on 10 subjects.
He had said last June that students would be allowed to take a maximum of 10 subjects (the six core subjects in the SPM are Bahasa Melayu, English, Islamic Education or Moral Studies, History, Mathematics and Science and electives making it 10 in total) in the SPM from 2010.
Muhyiddin, who is Education Minister, said the about-turn was decided by the Cabinet following requests by certain quarters that the ministry allow students to sign up for 12 subjects.
Chinese Language, Chinese Literature, Tamil Language, Tamil Literature and Arabic will count towards the Sijil Pelajaran Malaysia (SPM) final grade if they fall within the maximum 10 subjects that can be taken by students in the examination.
Alimuddin said female students did better than their male counterparts in the examination.
“Girls scored a National Average Grade (GPN) of 4.94 while boys scored 5.79,” he said. An excellent GPN would start at 0 while the GPN of those who failed in all their subjects is 9.
Of the 7,987 students who obtained a combination of A+, A and A- in all the subjects taken in the SPM last year, he said 4,683 (58.63%) were girls.
Alimuddin said 214 students from government schools and another 41 students who are either from private schools or private candidates, obtained A+ in all subjects taken.
He said Ng Jin Lui from SMK Gajah Berang in Malacca, who is visually impaired was the top special needs student in the country with four A+’s, three A’s and four A-’s.
In Science, English and Moral Education, Alimuddin said rural students did better than their urban counterparts.
London Chamber of Commerce and Industry (LCCI) Asia chief operating officer Mark Disney said successful students who took Principles of Accounting would be eligible to apply for the LCCI Level Two Book keeping and Accounts (Bahasa Melayu) Certificate or its English alternative if they meet the requirements for the GCE ‘O’ Level English 1119.
“This innovative double certification is a bonus for Malaysian students because it provides employers with proof of competence,” he said.
For the overall results, Alimuddin said 364,046 students obtained the SPM certificate this year compared to 347,443 in 2008.
Of the total who obtained the SPM certificate, he said 199,155 passed all their subjects compared to 181,419 in 2008.
He said 3,138 students obtained the STAM certificate with the minimum grade of ‘Maqbul’ (Pass).
“Their achievements mean they will be able to obtain a place at the Al-Azhar University in Egypt and other institutions,” he said.
He said the STAM was recognised as equivalent to the Sijil Tinggi Persekolahan Malaysia by the Public Services Department last year.
Thursday, March 18, 2010
Education
Star Education Fair
Sunday March 14, 2010
From rempit to graduate
By RICHARD LIM
educate@thestar.com.my
ALTHOUGH it may be hard to imagine it now, Hairul Azwan Zakaria, 21, was on course for a painful lesson in life.
The fact that he was involved in 13 traffic accidents – often self-induced – doesn’t quite capture the full effect.
An outgoing person thanks to a childhood which saw him working on Federal Land Development Authority (Felda) fields since he was seven, Hairul Azwan developed an interest in motorsports and began repairing motorcycles in Form Three.
However, his passion for the fast lane was not confined to the workshop and he joined the ranks of mat rempit, hanging out with his fellow riders, entering races and attempting death - and logic defying - stunts.
Proud moment: A tearful Hairul Azwan receiving his diploma and special award from Tan Sri Lim Kok Wing during the convocation ceremony.
Throw in countless acts of skipping classes, vicious arguments with his parents, as well as many hard falls, and you have the script of a disaster movie.
“I even stole petrol,” he admitted.
“I was so desperate that I would do anything to take my motorbike for a spin.
“I can’t really explain why I did all that, but riding my bike released me from my worries.”
To top it off, his lackadaisical attitude to formal education continued when he turned down an opportunity to further his studies at Limkokwing University of Creative Technology under Felda’s Generasi Baru programme.
“The door was open for me but I wilfully let it go,” he said.
“Teachers rarely gave me attention in primary and secondary school and I could not be bothered to study.”
However, everything changed when he saw his mother cutting grass one day.
“My parents are school gardeners and although I knew that their salary wasn’t great, I never realised how much they suffered to raise us,” said Hairul Azwan, the youngest of four siblings, as he held back tears.
“My attitude towards education changed and I saw it as a pathway to help myself and my family.”
With newfound resolve, Hairul decided to join the second intake of the Generasi Baru programme in 2006.
After much adaptation and hard work, his efforts paid off when he obtained a freshly minted diploma in Broadcasting in the third Generasi Baru convocation last Sunday.
He even received an award for his perseverance – the President’s Award for Determination and Tenacity.
“Graduating from Limkokwing is special to me but the most memorable moment was seeing how my mother cried when I decided to join the second intake of the programme,” he added.
“She was overjoyed that I was willing to give education another shot, and I know she’s very happy for me today.”
Hairul Azwan was one of the programme’s 358 students to graduate last Sunday.
Launched in 2005 by then Deputy Prime Minister Datuk Seri Najib Tun Abdul Razak, the programme is designed to provide the next generation of Felda settlers with tertiary education at Limkokwing.
At the convocation ceremony, students received their diplomas in various disciplines such as animation, broadcasting, digital photography, interior design, fashion design, graphic design, advertising, information technology, business management and tourism management.
Sunday March 14, 2010
From rempit to graduate
By RICHARD LIM
educate@thestar.com.my
ALTHOUGH it may be hard to imagine it now, Hairul Azwan Zakaria, 21, was on course for a painful lesson in life.
The fact that he was involved in 13 traffic accidents – often self-induced – doesn’t quite capture the full effect.
An outgoing person thanks to a childhood which saw him working on Federal Land Development Authority (Felda) fields since he was seven, Hairul Azwan developed an interest in motorsports and began repairing motorcycles in Form Three.
However, his passion for the fast lane was not confined to the workshop and he joined the ranks of mat rempit, hanging out with his fellow riders, entering races and attempting death - and logic defying - stunts.
Proud moment: A tearful Hairul Azwan receiving his diploma and special award from Tan Sri Lim Kok Wing during the convocation ceremony.
Throw in countless acts of skipping classes, vicious arguments with his parents, as well as many hard falls, and you have the script of a disaster movie.
“I even stole petrol,” he admitted.
“I was so desperate that I would do anything to take my motorbike for a spin.
“I can’t really explain why I did all that, but riding my bike released me from my worries.”
To top it off, his lackadaisical attitude to formal education continued when he turned down an opportunity to further his studies at Limkokwing University of Creative Technology under Felda’s Generasi Baru programme.
“The door was open for me but I wilfully let it go,” he said.
“Teachers rarely gave me attention in primary and secondary school and I could not be bothered to study.”
However, everything changed when he saw his mother cutting grass one day.
“My parents are school gardeners and although I knew that their salary wasn’t great, I never realised how much they suffered to raise us,” said Hairul Azwan, the youngest of four siblings, as he held back tears.
“My attitude towards education changed and I saw it as a pathway to help myself and my family.”
With newfound resolve, Hairul decided to join the second intake of the Generasi Baru programme in 2006.
After much adaptation and hard work, his efforts paid off when he obtained a freshly minted diploma in Broadcasting in the third Generasi Baru convocation last Sunday.
He even received an award for his perseverance – the President’s Award for Determination and Tenacity.
“Graduating from Limkokwing is special to me but the most memorable moment was seeing how my mother cried when I decided to join the second intake of the programme,” he added.
“She was overjoyed that I was willing to give education another shot, and I know she’s very happy for me today.”
Hairul Azwan was one of the programme’s 358 students to graduate last Sunday.
Launched in 2005 by then Deputy Prime Minister Datuk Seri Najib Tun Abdul Razak, the programme is designed to provide the next generation of Felda settlers with tertiary education at Limkokwing.
At the convocation ceremony, students received their diplomas in various disciplines such as animation, broadcasting, digital photography, interior design, fashion design, graphic design, advertising, information technology, business management and tourism management.
Internet Users
Updated: Thursday March 18, 2010 MYT 4:04:32 PM
Internet users rose by 365.8% in 9 years
PETALING JAYA: Internet users in Malaysia rose by 365.8% in nine years, in line with the government target of 50% broadband penetration by the year end, Domestic Trade, Cooperative and Consumerism Deputy Minister Datuk Tan Lian Hoe said.
She said strategies to upgrade broadband services and information communication technology (ICT) facilities were aimed at creating an economy based on knowledge to close the digital divide.
"Technology can create new opportunities in facing competition in a borderless world," she said at "Bicara Eksekutif: Teknologi Jalur Lebar - Ruang dan Peluang Bagi Koperasi" at Maktab Kerjasama Malaysia here Thursday.
Tan said broadband technology made communication faster, challenging and more sophisticated and had big impact on how people interact.
She urged cooperatives to tap information technology by using sophisticated technologies to lighten their workload.
Prime Minister Datuk Seri Najib Tun Razak will launch the National Broadband Initiative and High Speed Broadband (HSBB) on March 24 at Dataran Merdeka. - Bernama
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Bernama News
Possible water rationing for Penang if dry spell continues
By MANJIT KAUR
GEORGE TOWN: Water rationing and enforcing water restrictions are among the strategies that may be implemented by the Penang Water Supply Corporation (PBA) Sdn Bhd if the dry spell continues.
Its corporate affairs manager K. Jeyabalan said if there was no rain by the end of April then such drastic measures would be put into place.
He said PBA was serious about the matter, as people were not heeding the advice to save water. Instead, water usage was increasing.
Jeyabalan said the details on how and when such measures would be taken would be announced at the appropriate time if the measures were enforced.
“In such times there is no need to wash your car too many times, water the garden or the lawn.
“If the law is enforced then those using water unnecessary may be even fined.
“This is just like in Sydney, Australia where the government enforces heavy water restriction,” he said when contacted at the Kuala Lumpur International Airport before he boarded a flight to Indonesia Thursday.
Jeyabalan was commenting on the current weather that had caused rivers and canals in the northern part of Peninsular Malaysia and Sabah to dry up, and is expected to continue until May.
According to the weatherman, this is because the El Nino phenomenon, which brings about drier than normal weather, is expected to last until then.
The Malaysian Meteorological Department said rain was not expected to fall in Perlis, Penang, Kelantan and Terengganu as well as Sabah over the next week.
Jeyabalan added currently the water level at the Air Itam, Teluk Bahang and Mengkuang dams were 75%, 82% and 94% respectively.
“The water at the three dams can last between 75 days and 240 days
“But if there is no rain beyond end April then the strategies will be put into place,” he said.
He added if the need arises cloud seeding would also be carried out during that period.
Bernama news
Published: Thursday March 18, 2010 MYT 5:57:00 PM
42% of consumers unaware of their rights
SHAH ALAM: Some 42% of consumers in the country are unaware of their rights, including the right to claim damages through the consumer claims tribunal, Domestic Trade, Cooperatives and Consumerism Minister Datuk Seri Ismail Sabri Yaakob said.
He said the percentage was obtained during a study involving 5,000 respondents last year.
"Based on the study, they had no idea about their rights nor the avenue for redress should their rights be infringed," he told a news conference after handing over a grant of RM500 each to 117 Selangor school consumer clubs here Thursday.
On the consumer claims tribunal, he said, many respondents were not aware that they only needed to pay RM5 to open a case with the tribunal and that they did not need to appoint a lawyer to handle the case.
There are 23 consumer claims tribunals nationwide with seven new ones in the pipeline including one each in Selangor, Sabah and Pahang. He said consumers should utilise the facility provided by the tribunal.
"Last year, 6,491 cases were brought up nationwide, with 97.17 settled," he said.
Of the total, 44% were solved when both sides agreed to settle their cases outside the tribunal. Complainants who won the cases and had awards in their favour constituted 32.83% and 16.82% settled through negotiations. Only 3.07% had their cases rejected.
He said each case brought to the tribunal would need about 45 days to dispose of.
All consumer claims tribunal at the moment are located at the ministry's offices nationwide.
"The ministry is prepared to increase the number of tribunals if necessary," he said. - Bernama
Bua Loi Phuak
Bua Loi Phuak
(Taro Balls in Coconut Cream)
(Taro Balls in Coconut Cream)
Put the gluttinous-rice and flour and the corn flour in a bowl. Add the mashed taro and knead to a soft dough. Add the mashed taro and knead well. Roll into tiny balls and set aside. Dissolve the palm sugar and salt in the coconut milk over a low heat, stirring constantly. Bring to the boil and add the taro balls. When they are cooked, remove from the heat. Serve hot. Make 4-6 servings. A simple Thai recipe to enjoy at home
| 1 cup | cooked taro, masked |
| 2 cups | glutinous-rice flour |
| 1 cup | corn flour |
| 4 cups | coconut milk |
| 1 cup | palm sugar |
| 1/8 teaspoon | salt |
| 6-8 teaspoon | water |
Sangkhaya Fakthong
Sangkhaya Fakthong
(Custard Pumpkin)
(Custard Pumpkin)
This is a easy to make yet delicous Thai desert which is commonly found in the local evening food markets.
Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp. In a mixing bowl, light whisk the eggs, add the sugar, salt and coconut cream and stir until well blended. Pour the mixture into the pumpkin and cook in a steamer (for approximately 20 minutes) until the custard is set. Make 4 serving.
small pumpkin 5 chicken eggs 1/3 cup palm sugar pinch of salt 1 cup coconut cream
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Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp. In a mixing bowl, light whisk the eggs, add the sugar, salt and coconut cream and stir until well blended. Pour the mixture into the pumpkin and cook in a steamer (for approximately 20 minutes) until the custard is set. Make 4 serving.
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Sausage Salad in Banana Flower
Sausage Salad in Banana Flower
Smoke Sausage (cocktail) 100 grams Banana flower sliced 1 scoop (Hand full) Thai red Onions 1 Table spoon Crushed Peanuts 2 tablespoons boiled egg sliced for topping garnish
| Smoke Sausage (cocktail) | 100 grams |
| Banana flower sliced | 1 scoop (Hand full) |
| Thai red Onions | 1 Table spoon |
| Crushed Peanuts | 2 tablespoons |
| boiled egg sliced for topping garnish |
| Chilli Paste - The type cooked in oil | 2 Tablespoons |
| Lemon Juice | 2 Tablespoons |
| Fish Sauce | 2 Tablespoons |
| White Sugar | 2 Tablespoons |
| Green Chilli - lightly crushed to full flavour | 5 chilli |
| Soup stock - Chicken | 2 Tablespoons |
| Coconut Cream | 2 Tablespoons |
| 1). Slice bannana flower like Onion ring size and cover with lemon juice to stop discolouring like on would with an apple. |
| 2). Put sausages like hotdos in boiling water and heat. Remove and dry. |
| 3). Mix all ingredents on a boil and then take a outer petal of the flower and use as a basket and fill with salad and garnish with egg. Serve |
Gai Hor Bai Toey
Gai Hor Bai Toey
(Deep fried chicken in Pandan leaves)
Ingredients:
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Sesame Sauce:
| 1 cup 1 1/2 cups 1 00 gram 10 gram 1/2 cup 1 tbsp. |
| |
Preparation:
D Mix peppercorn, garlic, coriander, sesame oil, chilli sauce, cornstarch, oyster sauce, soya sauce, white soya sauce and molasses together and marinated with chicken about 15 minutes.
2) Wrap marinated chicken with pandan leaves and deep fried in medium-hot pan.
3) Sesame sauce: Mix soya sauce, molasses, glucose, ginger and vinegar together m the pot. Cook on the medium-hot and simmer until thicken then garnish with sesame.
Tom Kha Kai
( Tom Kha Kai)
Ingredients:
2 Tablespoons Siamese ginger, sliced- 1 stalk lemon grass, cut into, 1" pieces
- 1 1/2 Tablespoons hot pepper, chopped
- 1/3 cup mint leaves
4 cups coconut milk
3 - 4 Kaffir lime leaves
1 1/2 cups chicken breast, slices
3 1/2 Tablespoons fish sauce
2 Tablespoons lime juice
2 green onions, cut into 1" pieces
METHOD .
Using a medium - sized pot, add coconut milk and place over medium heat. Add Siamese ginger, lemon grass Kaffir lime leaves. Cook 1 - 2 minutes.
Add the chicken meat and bamboo shoots. Bring to a boil. Cook for 5 minutes.
Pour in fish sauce and green onions. Remove from heat. Stir in chopped hot peppers, lime juice, and mint leaves.
Serve hot with steamed Jasmine rice.
Recipe compliments of The Carnival Restaurant a restaurant in the Lotus PSK
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99/4 Huay Kaew Rd, Chiang Mai. Tel. 224333 Fax: 224-493
Tom Yam Gong
Tom Yum Kung
(Hot and Sour Shrimp Soup)
| Bring the stock to a boil over medium heat. Add the garlic, lime leaves, galangal, fish sauce, lemon grass, and shallots, then the mushrooms and chilli peppers, if using. Simmer for 2 minutes. Add the shrimp and reheat to boiling. Cook until the shrimps are pink, opaque, and firm but no longer than 1 minute. When the shrimps are cooked, place the lime juice and chilli paste in a serving bowl. Pour the soup into the bowl, stir, and garnish with cilantro leaves.
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Corn and Milk Candy
WINNER: Ruchira Handa | |
| Ingredients: |
|
| Cooking Method: | In a heavy bottom pan, dry roast rice flour until light brown. Set aside. Mix corn, 2 ounces water, butter, dry milk powder, dry coconut and sugar in a pan. Cook on medium/high heat, stirring constantly. Slowly add mixture of corn starch and cold water, stirring to avoid lumps. Cook for 4-5 minutes. Remove from heat. Add roasted rice flour a little at a time. Mix well with spatula or hand. Make tiny balls and press each ball with spatula or hand. Place on a serving tray and decorate each piece with two or three pieces of cut pistachio. Put wax paper between the layers as it is a sticky candy. Will be chewy and soft. |
No Bake Sago Cake with Langka
WINNER: Jyothi Setty of Staten Island, NY | |
| Ingredients:
| 2 cups sago (tapioca balls) |
| Cooking Method: | In a thick pan, heat clarified butter. Put in sago and fry about 10 minutes on low heat until they are slightly golden in color. Heat water and add to sago, stirring constantly to avoid forming lumps and to prevent scorching. Let it cook until all the water is absorbed by sago and it turns transparent. Add coconut milk, stirring constantly to prevent sago from sticking. When most of the coconut milk is evaporated, stir in sugar. Heat milk in separate pan. Pour and mix it slowly into the sago mixture as it is cooking. Keep stirring. The milk starts thickening and reaches dropping consistency. Mix in cashews, raisins and cardamon powder in the final stages of cooking. Pour the mixture in a well greased cake or loaf pan. Cool until it reaches jello like consistency approximately 8-10 hours or refrigerate overnight. Run a sharp knife around the edges and carefully remove sago mixture from mold right side up on serving plate. Garnish each portion with a clove of sweet ripe langka just before serving. |
Desserts
Sweet Potato Pudding WINNER: Rafia Q. Shah | |
| Ingredients: | 3 medium size sweet potatoes
|
| Cooking Method: | Remove the skin of sweet potatoes and wash under running water. Then cut into small squares. Boil the whole milk in a heavy bottomed skillet on medium heat. Add sweet potatoes to the boiling milk and lower heat. Continue to cook until sweet potatoes are well done, stirring occasionally. Remove from heat and mash potatoes until smooth. In a separate skillet, heat 1 tablespoon unsalted butter. Add blanched almonds and raisins and fry on very low heat until they turn light brown. Remove from skillet to a plate and set aside. In the same hot skillet, add brown sugar and cardamon powder, keeping heat low. Next, add mashed sweet potatoes along with condensed milk and sugar. Turn heat to medium, cook, stirring constantly until the consistency becomes desirably thick. Remove from heat. Immediately transfer the dessert to a serving bowl and let set to cool. Garnish with almonds and raisins. Chill in refrigerator. Serve with a dash of heavy cream on top. |
Fried Gabi with Peanut Powder
WINNER: Jyothi Setty of Staten Island, NY | |
| Ingredients: |
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Cooking Method: | Heat enough water to boil one pound of gabi. Add dayap (lime) juice and 2 teaspoons salt. Cook gabi until done, but not too soft. Do not overcook. (You can also cook in pressure cooker.) Drain and rinse in cold water. Peel the gabi and slice into 1/4 - 1/3 inch thick slices. If slices are too tender, increase the thickness of the slices.
Heat oil in a wok. Deep fry gabi slices in 2 - 3 batches. When they are slightly golden in color, remove and drain any excess oil on a paper towel. Combine pepper powder, cumin powder, salt, coconut powder and peanut powder. Arrange fried gabi in a single row on a serving platter and sprinkle the spice and peanut powder mix evenly. Serve while hot with togue. |
1 pound gabi (taro root), medium sizeFilipino Spring Rolls
| Ingredients: |
|
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Cooking Method: | Cover mushrooms with boiling water and let soak at least 15 minutes while preparing other ingredients. Quarter cabbage and discard core. Shred into 1/8 inch strips by pushing quickly through a food processor using the slicing disk. Put cabbage into a large mixing bowl. Peel carrot. Using the vegetable peeler, cut ribbons of carrots directly into bowl of cabbage. Saute pork in a large deep skillet. Add garlic powder, salt and pepper to taste. When cooked, add to the cabbage.
Defrost and rinse shrimp; remove visible veins, then add to cabbage. Drain mushrooms, remove stem and slice very thinly. Add to cabbage. Add more seasoning and mix well. Return to skillet over medium heat and toss continually until cabbage starts to wilt slightly. Remove from heat and return to mixing bowl. When cool, squeeze all excess liquid from filling.
Heat oil in wok or skillet on high heat. If using a deep fryer, heat to 350 degrees. Using 1/3 cup of filling, wrap spring rolls in the usual manner. Seal tightly with egg whites. Fry several at a time until wrapper is golden brown. Lift out of pot with tongs and drain well on paper towels before serving. |
8-10 large Chinese mushrooms
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