logo
Growing as dad over the years

Growing as dad over the years

The Star3 days ago

Azman Zaidy Abu Hassan used to be the quintessential protective father, keeping a close watch over his young sons' every move.
Today, at 55, the Kuala Lumpur-based businessman sees fatherhood differently. With his sons, 21-year-old Eidl Adam and 24-year-old Daniel Hakimi, now grown, Azman has stepped into a new role.
'I've become more of a listener than a talker,' he reflects. 'These days, I relate to them more as a friend than a father.'
This significant shift, he notes, didn't begin when they entered working life.
'It began when they moved from boarding school to college,' Azman recalls. 'That was when I realised I needed to give them space and start treating them as young adults.'
Now, he sees them as young men who have found their footing, charting their own way and quietly becoming someone he can talk and confide in, even lean on.
They even share common interests and passions.
'My eldest son, Daniel, picked up a passion for collecting watches from me, while his brother buries himself in his world of books, just like I did back in the day,' he shares.
Azman Zaidy with Edil Adam during last year's Raya celebration.
Quiet strength
Though Azman Zaidy sees his past role as one of protection, his youngest son, Eidl Adam, remembers a different side of his father's early presence
'He was an authoritative and hard-headed person then,' Eidl Adam muses, 'with communication being more about instructions and guidance.'
Disagreements, he recalls, were always loud and chaotic, and felt like a power struggle.
'It was like one of us had to be right, and the other had to back down. Emotions ran high, and winning was the goal, not communication,' he recalls.
Despite this, Eidl Adam, who recently finished his pre-university studies at Bournemouth University in Britain, and is set to return to the UK this September to pursue a degree in Psychology, now reflects on his childhood with a quiet sense of gratitude.
'He wasn't the type to say 'I love you' all the time.' Eidl Adam shares. 'But I felt it in how he worked hard, how he waited up for me when I was late, and how he never gave up on me.
'Looking back, I always felt safe knowing he was there,' he adds.
Azman Zaidy acknowledges that he shares many traits with his late father, who was a 'less talk, more action' kind of dad. 'But, I am slightly chattier than him,' he says with a smile.
'It was tough,' he recalls. 'I had to travel a lot, so I tried to make any time at home count. I tried to be not just a provider, but also a friend ... someone they could trust.'
Unlike his late father, Abu Hassan Adam, who passed away four years ago at the age of 78, Azman Zaidy says that he tried to have better (and more) communication with his children.
'I remember my (childhood) days ... making a mistake would result in being yelled at or worse, getting your back imprinted with belt stripes,' he recalls.
The boys and their dad while on holiday.
Evolving roles
Fatherhood has taught Azman Zaidy that his children are a gift from Allah that comes with huge responsibilities.
'Being a father is a responsibility I hold sincerely,' says Azman Zaidy. 'I've learned that love takes patience, compromise, and honesty.'
Like most things in the world that change with time, the parent-child relationship evolves too.
'Now that they're older, it's easier,' says Azman. 'They understand my routines and responsibilities, and relate to all the things that I was trying, and still am, to say or share with them.'
Eidl Adam (left) with his elder brother, Daniel Hakimi during their family holiday in Britain.
His sons, he says 'don't just nod their heads'; they have stepped up when it mattered most.
'When my business faced tough times last year, both my sons worked part-time to help with household expenses,' he shares.
'It was the first time I realised I wasn't the sole provider anymore. It was humbling.'
Eidl Adam echoes this sentiment: 'I've taken on more responsibility. I try to ease his burdens. I'm not just a child anymore; I'm part of the support system.'
Being thousands of kilometres from home has made Eidl Adam grow up faster than he expected. This newfound maturity has allowed him to see his father as more than just a provider, protector, guide, and disciplinarian.
'I began to realise that he has his own struggles too,' he reflects.
'Our conversations changed. We began talking more as equals. He started listening instead of just advising. That shift, from being 'the kid' to someone he could confide in, felt really meaningful.'
Azman Zaidy with Edil Adam during last year's Raya celebration. — Photos: AZMAN ZAIDY ABU HASSAN Azman Zaidy with his two sons, Eidl Adam (left.) and Daniel Hakimi when they were young boys
The new bond
Their relationship today is marked by mutual respect and a quiet sense of duty to one another.
'We don't talk about everything,' Eidl Adam says candidly.
'Sometimes there's silence. But I've come to accept that we show love differently. For us, it's in the small gestures: Checking in, remembering details, being present even if we're not always expressive.'
Still, he understands that differences in worldview can make emotional conversations a challenge.
'We've got different values,' Eidl Adam says. 'Some topics feel distant. But I still value his insights ... even when they differ from mine. He's taught me a lot about resilience and duty.'
His father chips in: 'We've matured. We've learned to compromise, to accept that we each have our own way of doing things.'
The shift in roles, while significant, hasn't diminished the respect.
Eidl Adam, currently working as a hotel associate before his return to university, has learned a profound lesson from his father's quiet resilience.
'My dad isn't the type to talk about his struggles,' he observes, 'but now I see that silence can be its own kind of strength. I've learned a lot about endurance from him – about showing up, working hard, and putting the family first, even if it comes at a personal cost.'
This, he says, has made him realise that expressions of love do not need to be loud.
'Some (expressions) are quiet, steady, and rooted in duty,' he adds.
Watching his sons navigate their own paths brings a deep satisfaction to Azman Zaidy.
'The life they've had – moving from boarding school to university and now starting their careers as young adults – I hope it will make things easier for them as they continue their journey,' he says with hope.
Looking ahead, he adds: 'I hope my sons understand all the things I did for them and appreciate me as their father, and that they know that I will always be in their hearts.'
Eidl Adam, on the other hand, still yearns for deeper emotional connection.
'I hope we can learn to be more vulnerable someday, even if it's a little,' he muses.
'We've both gone through a lot, whether together as a family or by ourselves, and sometimes, it would be nice to share that over a cup of coffee and let the both of us be heard.'
Nonetheless, Eidl Adam still sees his once-authoritative father as having softened with age, into a more empathetic and laid-back friend.
'He's (now) the calm in the chaos,' he says with a smile. 'He's a good man (to have) in a storm ... and always will be.'

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

These Southern-style buttermilk biscuits are golden and flaky, with just a touch of honeyed sweetness
These Southern-style buttermilk biscuits are golden and flaky, with just a touch of honeyed sweetness

Malay Mail

time2 hours ago

  • Malay Mail

These Southern-style buttermilk biscuits are golden and flaky, with just a touch of honeyed sweetness

KUALA LUMPUR, June 7 — Would a biscuit by any other name taste as sweet? I recall this argument during my university days between my American and British friends. For the former, the sweet biscuits favoured by the latter are called cookies in the States. Real biscuits, they claimed, are buttery and flaky. Sometimes made with buttermilk, sometimes with honey, always great with some cream and jelly or some super crunchy fried chicken. (This is where my Italian friends might chip in and advocate the superiority of their biscotti, which is an entirely different beast altogether, so let's not get into that here.) But what my friends from the States were referring to are what we consider Southern style biscuits, a staple in the American South. Aren't Southern style biscuits simply savoury scones though? Well, not quite. It's true that scones are typically sweeter. Many recipes call for both cream and milk, which is probably why we tend to picture them served warm, topped with a generous spoonful of jam and a dollop of clotted cream. Biscuits, on the other hand, are all about the fat. That's why buttermilk is such a common ingredient in recipes like this one. Texturally they differ too. Scones, with their British roots, have that slightly crumbly texture, whereas biscuits are all about soft, flaky layers and a rich, buttery flavour. Perfect for pairing with savoury dishes like fried chicken and gravy. This isn't a hard and fast rule though; I prefer my Southern style biscuits slathered with cream cheese and small batch fruit preserve. Indeed, I believe there is ample space — in our eager bellies, certainly — for cookies and biscotti, for scones and biscuits. Our taste buds will certainly thank us for sampling all of them and deciding which we love the most. SOUTHERN STYLE BUTTERMILK BISCUITS These Southern style buttermilk biscuits are golden and flaky, with just a touch of honeyed sweetness. Here are a few pointers will help you achieve create your dream biscuits: Start by making sure your butter is thoroughly chilled — this helps the biscuits rise properly in the heat of the oven. One tip is to grate the cold butter and place it in the freezer for about 10 to 15 minutes before combining it with the flour. As for the liquid, regular milk will work too but buttermilk offers a subtle tang and improves the rise. Its natural acidity reacts with the leavening agents to create a lighter texture. When you're ready to cut the dough into squares, use a sharp knife dusted lightly with flour. This will prevent the dough from sticking to the knife as you lift each piece. An alternative method is to use a large cookie cutter for round-shaped biscuits similar to scones. Feel free to do this; I prefer the knife-and-square method as I don't have to roll the leftover dough back into a rectangle again to cut more rounds. Ingredients 350g cold unsalted butter 400g all-purpose flour, plus more for rolling 1 tablespoon baking powder ½ teaspoon baking soda 1 teaspoon fine sea salt 2 tablespoons granulated sugar 280ml cold buttermilk 2 teaspoons honey 50g butter (melted) mixed with ½ teaspoon honey, for brushing Flaky sea salt, for finishing Method Preheat the oven to 200°C. Line a large baking tray with parchment paper. Grate the cold butter onto a plate and freeze for 10–15 minutes until hard. Grate the cold butter. — Picture by CK Lim In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Add the chilled grated butter to the flour mixture. Toss to coat and mix gently with your hands until the mixture resembles coarse crumbs. Add the buttermilk and honey. Stir gently with a spoon until the dough is shaggy and barely combined. Do not overmix. Buttermilk provides a subtle tang and helps the biscuits rise. — Picture by CK Lim Transfer dough to a floured surface. With floured hands, gently pat it into a 1-inch thick rectangular slab. Fold into half, then turn the dough by 90°. Shape the dough back into a rectangular shape. Fold the dough. — Picture by CK Lim Repeat the folding process two more times until the dough is laminated with layers. Pat the final dough to approximately 1 to 1½ inches thick. Using a sharp knife, slice the dough into 9 equal squares and transfer to the prepared baking tray. Bake for 20–25 minutes, rotating the baking tray halfway through, until the tops are golden brown. Sprinkle flaky sea salt to finish. — Picture by CK Lim Remove the biscuits from the oven when done. Brush the melted butter and honey mixture over the biscuits. Sprinkle it with flaky sea salt to finish. Serve whilst warm.

Student questions lack of recognition for prestigious international events
Student questions lack of recognition for prestigious international events

Free Malaysia Today

time4 hours ago

  • Free Malaysia Today

Student questions lack of recognition for prestigious international events

Arishah Rusydan, portraying a Malawi delegate, emerged as the best delegate at the conference but her achievement has gone unrecognised in Malaysia. (Asia Youth International Model United Nations pic) PETALING JAYA : A secondary school student has questioned the education ministry's policy of awarding marks for co-curricular activities only for recognised programmes, after failing to receive any credit for participating in an international youth conference. Arishah Rusydan, 17, said she was denied marks under the Psychometric Assessment and Assessment of Physical Activity Co-curriculum (PAJSK) despite emerging with the 'Best Delegate' award at the 16th Asia Youth International Model United Nations in Kuala Lumpur recently. The event, which brought together 1,000 participants from 38 countries, was not endorsed by the ministry and therefore did not qualify for PAJSK consideration. 'Imagine winning first place in a prestigious international competition, only to be dismissed because it wasn't endorsed by the ministry,' the SMK Convent (M) Kajang student told FMT. Arishah said teachers advised her to focus instead on programmes that were 'worth her time' – referring to ministry-approved events. Under PAJSK, only activities endorsed by the ministry qualify for co-curricular marks, which account for 10% of the merit score used in university admissions and scholarship applications. External certificates, even from rigorous or internationally recognised events, are not accepted. Arishah pointed out that the policy could discourage students from taking part in global events that help build practical skills and self-confidence. 'The system should allow a process for recognising unendorsed competitions and certificates. It would help validate students' efforts and promote self-driven learning,' she said. She urged the ministry to review PAJSK guidelines to reflect real-world achievements rather than limiting recognition to a fixed list of approved activities. 'If this strict system continues, students who push beyond its boundaries will remain unrecognised. It disheartens us,' she said. She said her experience may reflect the frustrations of other students who feel sidelined despite meaningful achievements outside the classroom. 'Let students build real skills, not just chase marks. Recognising our achievements can unlock potential and help us grow – which is what PAJSK was meant to do in the first place,' she said. Arishah said she contacted the education ministry via email to seek clarification. In reply, the ministry said PAJSK marks are only granted for programmes by external agencies that follow official procedures. These procedures include submitting an application at least 45 days before the event and obtaining formal recognition – rules the ministry said are in place to protect students and ensure proper oversight. Participation in programmes under other ministries, such as the higher education ministry, does not automatically qualify one for PAJSK marks. However, Arishah said it was 'ridiculous' to expect international organisers to be aware of such procedures and apply for recognition when hosting events in multiple countries. The ministry did not respond to further queries on the matter.

Cheaper, riskier, more meaningful: Why Malaysians send their Korban abroad for Aidiladha (VIDEO)
Cheaper, riskier, more meaningful: Why Malaysians send their Korban abroad for Aidiladha (VIDEO)

Malay Mail

time5 hours ago

  • Malay Mail

Cheaper, riskier, more meaningful: Why Malaysians send their Korban abroad for Aidiladha (VIDEO)

KUALA LUMPUR, June 7 — More Malaysian Muslims are choosing to perform their Hari Raya Korban abroad, citing lower costs and a desire to help communities in crisis. Instead of local mosques or farms, their sacrificial meat ends up feeding families in war-torn Gaza or famine-stricken Chad. There is also an increasing number of non-governmental organisations (NGOs) and companies that offer end-to-end services – letting donors choose livestock, countries, and recipients with just a few clicks – and cheaper livestock prices in countries like Thailand, India and Chad than at home. Malaysian Islamic authorities also do not restrict Muslims from performing their Qurban overseas, even though it is encouraged that they do it locally. While it may be simpler on the contributor's end, the NGOs tasked with executing these sacrifices abroad often face extreme challenges, especially in conflict zones. Korban in Palestine Muhamad Afiq Zharif Abdul Aziz, supervisor of the MyQurbani programme under Humanitarian Care Malaysia Berhad (MyCare), said part of the reason Malaysians opt to send Korban abroad because they are aware of the geopolitical situations their Muslim brethren face in their homelands, and feel a strong sympathy. Some Malaysians have even experienced the hardships first hand, and feel compelled to continue doing what they can after coming home. 'We were in the midst of buying flight tickets and accommodation before we got the call from our partners saying that they've managed to get across the border. 'So I told them to just proceed and not to wait for us and they went in and Alhamdulillah, we received confirmation from them that all of the Korban and canned beef had been successfully distributed after three days. 'They cooked some of the beef to feed the people there while the rest was given directly to the Palestinians,' he told Malay Mail in a recent interview. MyQurbani operates in 12 countries, including Syria, Palestine, Lebanon, Somalia, India and Afghanistan. The programme, which began as Qurban Kasih Ummah under Pertubuhan Ikram Malaysia, was rebranded as MyQurbani in 2010. The countries are selected based on their current geopolitical situation with the three main criteria including whether the people in the country are victims of war or in a state of hunger or in extreme poverty. Last year, it distributed meat to over 17,000 families, including 6,000 Palestinian families in the West Bank and Gaza. MyQurbani programme supervisor, Muhammad Afiq Zharif Abdul Aziz sharing a selfie with some of the beneficiaries in India. — Picture courtesy of MyCare Malaysia Afiq said they were fortunate to conduct the ritual in the West Bank and Baitul Maqdis, while delivering canned and frozen beef to Gaza. These efforts were made possible through their partner, UK-based Al-Khair Foundation, which has been active in Palestine for seven years. 'Normally, getting entry into Palestine is very difficult due to extensive military checkpoints and blockades at each entry point,' said Afiq. He said Al-Khair had to build strong relationships with authorities in Jordan and Egypt to gain access. In 2024, the delivery team crossed the Jordan-Palestine border in just a few hours – a rare success. But crossing borders is only part of the challenge. Afiq said trucks carrying aid risk being attacked by illegal settlers. 'They sometimes throw objects and even homemade molotov cocktails,' he said. Despite the risks, MyQurbani plans to continue its work in Palestine as long as partners remain operational. The NGO also runs a field office in Gaza to support distribution and other humanitarian efforts. Surrounded by the hungry Volunteers from Yayasan Amal Malaysia performing Korban rites during their Amal Qurban programme. — Picture courtesy of Yayasan Amal Malaysia Another Malaysian NGO involved in overseas Korban is Yayasan Amal Malaysia. Its Amal Qurban programme runs in 15 countries including Pakistan, Bangladesh and several African nations. Operations head Umar Abdul Aziz Zaman told Malay Mail in a recent interview that participation this year is slightly lower than previous years. He said the highest response came during the Covid-19 pandemic in 2020, when the group sacrificed over 900 cows and nearly 2,000 goats. 'This is because our clients have given us the trust and responsibility to carry out the Korban and it is imperative that we see it through until the end. 'Only for the distribution part we will leave it to our partners,' said Umar. Unlike groups that outsource the task, Yayasan Amal sends teams of around 18 volunteers to each country. This year, Umar will again lead a team to the Republic of Chad, which continues to face instability due to inter-communal violence, civil unrest, and crime. Yayasan Amal Malaysia during their 2024 Amal Korban programme in the Republic of Chad. — Picture courtesy of Yayasan Amal Malaysia He recalled a tense moment during a previous trip when desperate villagers surrounded their team. 'At first I saw one head and just a few minutes later, more heads started to pop up from the walls – and we were technically surrounded by them. 'Things were so hectic that the police who were escorting us had to fire some warning shots in the air to disperse the crowd. 'They were the local villagers there who were waiting for their Korban meat,' he said. Despite the scare, the team completed their mission safely. To ensure smooth operations, Amal Qurban sends teams five to six months in advance to confirm logistics and verify beneficiary lists. Whether performed at home or abroad, Korban remains an act of devotion and charity. But for many Malaysian Muslims, doing it overseas allows their contributions to go further – and reach those in urgent need.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into the world of global news and events? Download our app today from your preferred app store and start exploring.
app-storeplay-store