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we all have wishes, let them be big or small, grand or simple. since our 50th independence day is just few hours away, i thought of listing out my wishes for this wonderful day in our country.

1. removal of the words “gender”, “race” and “religion” in any language in all application/registration/survey/entry forms used in our country except for those that requires specific characteristics e.g. imam must be a muslim.

2. free education up to secondary school for all students regardless of type of school and location.

3. improved, seamless, reliable, energy-saving, less-polluting, and efficient public transportation system throughout the country which reduces the need for privately owned vehicles.

4. to reduce dependency on foreign workers by training the locals to be skilled.

5. to provide fair distribution of services and benefits to all deserving citizens based equal rights.

6. to reduce working hours and encourage more time for families to bond together.

7. to have sets of law that provides access to information and guarantees freedom of rights of individuals.

wishful thinking…you say?

what do you wish?

Popularity: 2% [?]

By K. KASTURI DEWI and ROYCE CHEAH

PENANG: By the time Malaysia achieves its expected developed nation status by 2020, the country may have a shortage of 60,000 accountants. 

The accounting industry is already feeling the pinch as several countries are luring Malaysian accountants with salary offers of four times their earnings here. 

Malaysian Institute of Accountants (MIA) Penang branch chairman Adelena Lestari Chong said the industry faces the big challenge to retain these accountants.  

“Other than higher salaries, Malaysian accountants are also drawn to the quality of life in countries such as Australia and Britain,” she told The Star. 

She said China has the most number of Malaysian accountants working there, adding that other countries pinching these professionals include Singapore and the Middle East countries. 

“This is making it difficult for local companies to employ qualified accountants. 

“If the trend continues, the country would be short of 60,000 accountants by 2020,” said Chong. 

Ernst & Young Malaysia partner Simon Kua said the phenomenon was due to globalisation and that it was not just Malaysia losing its accountants. 

“For example, Singapore loses its accountants to China and the rest of the world. So, our accountants end up going to Singapore to fill the gap there.” 

Accounting firm KPMG partner Ooi Kok Seng said a ccountants from Malaysia were sought because their qualifications conform with the globally-recognised International Financial Reporting Standards (IFRS). 

“Being multi-lingual, our accountants also have the advantage,” he said.  

Malaysian accountant Kelvin Yap, who now works in Britain, said while the higher salary was enticing; it was more the international exposure and greater opportunities that took him there. 

Long-term success, measured by wealth or professional recognition, made the offer by a British recruiter three years ago irresistible, he said in an e-mail interview. 

He used to work with PricewaterhouseCoopers in Kuala Lumpur for three years before moving to London, saying that the job progression is good despite people thinking there would be a glass ceiling for non-English professionals. 

Yap, 26, from Petaling Jaya, now works as an investment professional in HarbourVest Partners, a global private equity of funds.

Popularity: 2% [?]

By ESTHER CHANDRAN

For the Nair family in Taman Sungai Jelok in Kajang, Onam is a time when the ladies of the house get busy preparing the must have lavish vegetarian feast ( Onasadya). 

Dr Subha S T said her children looked forward to Onam because of the 16 vegetarian dishes cooked by their grandmother Subhadra Sreedharan Nair, 75. 

“This is the only time we cook 16 dishes at one go, so everyone looks forward to sitting down and savouring the Onam meal,” Dr Subha said. 

Subhadra said she would get down to cutting the vegetables and preparing various ingredients one day ahead of Onam. 

“I get up as early as 4am on the festival day and start cooking. 

“I also have to prepare breakfast which can be idli or tosai with sambar or chutney. 

“By lunch time, the Onam meal is ready for everyone to relish,” Subhadra said. 

The 16 dishes are Inji Puli, Mango Pickle, Lime Pickle, Fried Banana (Upperi), Sweetened Banana Chips, Aviyal, Thoran, Olan, Eri-Sheri, Kitchedi, Pachchadi, Parippu, Sambar, Kalan, Pulisheri and Rassam. 

For dessert, the family enjoys the sweet Payasam treat and Bolee. 

The dishes are relished with rice on a banana leaf and are placed in a particular order from the pickles, fried stuff to the savoury veggies and curries (left to right). 

The Nair family was kind to cook three favourite Onam dishes and share their recipe with readers. 

Subhadra and her husband Sreedharan Nair, 85 decided on Aviyal, Inji Puli and Palpayasam (made with milk). The Malayalee Payasam is called Prataman (made with green bean), however the family decided on Palpayasam this time. 

The ingredients required for the Aviyal dish: clockwise from left - thick sliced pieces of banana, carrot slices, winter melon, chilli, karanakalangee (yam), grated coconut, drumsticks and long beans.

Aviyal 

Ingredients:

Banana (Valakai) 350gm
Winter Melon 700gm
Snake Gourd 300gm
Carrot 250gm
Drumstick 200gm
Long beans 210gm
Karana kalange 250gm
Green chilli 4 - cut lengthwise
Half a coconut grated
Cashew nut 180gm 
Shallots 5/6
Chilli powder, cumin, turmeric - according to preference 

Method: 

Wash vegetables and cut them 5cm lengthwise and put them in a pot. 

Add one cup of water, one tablespoonful of chilli powder, turmeric and salt and then place the pot on the fire. 

Stir and turn the vegetable now and then to evenly cook them. 

When the vegetables are almost cooked, add ground coconut that has been blended with shallots, cumin and turmeric to the pot and bring to a boil and the dish is ready. 

Add a tablespoonful of coconut oil to the dish at the end. 

Note: Some cooks use yoghurt instead of tamarind juice. Tamarind juice helps keep the dish from going bad fast. 

Inji Puli 

Ingredients:

Ginger 300gm
Green chilli 2 nos
Shallots 5 nos
Chilli powder 1/2 tbsp
Asafoetida 1 tbsp
Pinch of salt
Brown sugar for taste
Half-teaspoon fenugreek
Half-teaspoon mustard seeds
Half-teaspoon cumin
Dried chilli 2 nos
Curry leaf a sprig 

Method: 

Cut ginger into fine cubes and slice green chilli. 

Mix both in a bowl and set aside.  

Mix tamarind juice, chilli powder and asafoetida powder and keep aside. 

Pour oil into a wok - once hot throw in mustard seeds, fenugreek and cumin till they spurt. 

Add dried chilli, curry leaves and shallots and stir fry till brown, then add the ginger and green chilli to the wok. 

Keep stirring continuously and add a little more oil to keep from burning. 

Once the mixture is brown and nicely fried, add tamarind/ chilli powder and asafoetida mix to the fried ginger and boil until the mixture becomes thick. 

Add brown sugar and salt to taste. 

Stir and when it has thickened, remove from stove and set to aside to cool. 

Palpayasam 

Ingredients:

Rice (washed and drained) 1 cup
Sugar one and half cup
Milk 4 cups
Water 2 cups
Clarified butter 2 tbsp
Cashew nuts  2/3 tbsp
Ground cardamom half teaspoon  

Method: 

Fry cashew nuts in clarified butter (ghee) and set aside. 

Add rice to the hot ghee and fry until the rice is coated with oil and does not stick together. 

Add half the milk with two cups of water into the pot and boil until the rice cooks. 

When the rice is soft, add remaining cups of milk and sugar and boil further on low flame. 

Once the rice is fully cooked and has broken, remove it from the stove and add the cardamom. 

The cashew nuts can be added later.  

Popularity: 3% [?]