The universal language of a mother's love
PETALING JAYA: Animals, much like humans, experience grief and distress, each in their own unique way, say wildlife experts.
'Mother elephants are very protective of their young. From my years of tracking them in the wild, female elephants in general are gentler and shyer compared to males.
'But when they have a baby, they can be very protective of it,' said Malaysia's Management and Ecology of Malaysian Elephants (Meme) research project principal investigator Dr Wong Ee Phin.
She cited an incident in 2020 when an elephant calf died after being hit by a car in Johor. Its mother refused to leave the scene.
As for Sunday's case in Gerik, Perak, in which a mother elephant did not budge for almost five hours after its calf was pinned underneath a lorry, Wong said.
'Even though she could not see her baby underneath the truck, she was frantically trying to reach out to it.'
Veterinarian Dr Salehatul Khuzaimah Mohamad Ali explained that many species, show emotional responses to the loss of their offspring.
Although the exact experience of grief in animals cannot be fully understood, she said experts have observed behaviours consistent with mourning and distress.
'Common behavioural indicators of distress or grief across species include withdrawal from normal activities, decreased appetite, unusual vocalisations (such as whining, howling, crying, keening), restlessness or obsessive behaviour,' she said.
To cope with the death of their young, Dr Salehatul Khuzaimah said that the animals' behaviour would also 'transform'.
These animals, she said, would display a variety of coping mechanisms following the loss of their offspring, ranging from behaviours that appear to resemble mourning to more subtle signs of adaptations or re-engagement with their environment.
'Across species, these general or common patterns of mourning or adaptation behaviours often include withdrawal from social groups or routines or extra care for remaining offspring,' she said.
Just like when dealing with humans, Dr Salehatul Khuzaimah said that sensitivity and care are crucial when observing or encountering animals showing signs of grief or distress.
To mitigate human-wildlife interactions, Wong said that road planning must follow recommendations from conservationists, which emphasise the need for better infrastructure.
Advocacy group Rural Malaysia secretary-general M. Anuar Mahmod urged for wildlife corridors to be built in the area and to install warning signs along the highway.
'Existing policies on infrastructure development in wildlife habitats must also be reviewed,' he said.
WWF-Malaysia said Sunday's tragedy underscored the need for improved wildlife protection measures along the Gerik-Jeli stretch, a known hotspot for wildlife crossings.
'While signboards may serve as a reminder to slow down, they have not proven sufficient.
'It is time to consider more tangible deterrents. Installing speedbumps at key wildlife crossing points may prove to be far more effective in compelling drivers to reduce speed.'
WWF-Malaysia said drivers must understand that the highway is not theirs alone.
'It is shared with elephants, tigers, tapirs and countless other species who walked these forests long before asphalt was laid.'
Elephants, for instance, have strong memories and travel long distances in search of food and water, it said.
'An elephant remembers. An elephant grieves. Let us not forget either. Please drive with this in mind.'
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Malay Mail
2 hours ago
- Malay Mail
Want a great start to your day? Head to Kelana Jaya's Nam Gor Hainan Kopitiam for this Chinese style ‘nasi lemak'
PETALING JAYA, June 23 — Wake up to this Chinese style nasi lemak that hits differently from the usual Malay version. Judging from the continuous stream of customers for this stall inside Nam Gor Hainan Kopitiam in the early part of the day, it's obviously a top breakfast choice for those who work or live nearby. The cooking here is done by a youthful-looking Chinese Burmese lady with 22 years' experience. Her cooking is confident with the use of quality ingredients. The nasi lemak is built around a plump mound of rice with a distinct coconut aroma, a bright red sambal and the usual accompaniments of deep fried ikan bilis, peanuts, cucumber and hard boiled egg, The lightly coconut scented rice is a big plus point indeed as usually Chinese style nasi lemak stalls ditch the santan or use just a smidgeon, as some patrons deem it to be devilishly unhealthy. Her sambal is a spicy-tangy combination, balanced with sweetness from the soft sliced onions. For those tired of rice, reach for the fried mee with thin curly strands or beehoon, coloured a darker hue. Curate your plate of nasi lemak by upgrading the basic version with your favourites. Be warned, one can easily get seduced by the spicy, sinful selections, piling your plate until every inch is covered. Don't miss out on the juicy fried chicken and mutton curry with the tender pieces of chopped mutton with your 'nasi lemak'. — Picture by Lee Khang Yi It was a temptation I couldn't resist as seen by my laden plates. Daily items include fried chicken, luncheon meat and an oozy centred egg. The fried chicken is the classic Chinese version, covered with a thin golden crust that hides moist, marinated meat inside. Chicken curry, sotong and petai cooked with ikan bilis seem to be the mainstays, while mutton curry, pork curry or even rendang chicken pop up on rotation. What makes each dish enjoyable is the proteins are cooked with care, like the melt in the mouth, tender pork belly slices in the pork curry, moist chicken leg swimming in that creamy rendang and tender chopped mutton pieces floating in curry, For a change, go for a choice of fried noodles like 'beehoon' with their 'sotong sambal' and melt in the mouth, tender pork curry. — Picture by Lee Khang Yi A big surprise is the sotong as it takes a texture totally unlike the typical sambal sotong we get in nasi lemak stalls. Here, the whole brown dried cuttlefish including its tentacles is reconstituted to a soft, slightly bouncy texture, reminiscent of what we usually find in a dish of sotong kangkung except it's cooked in a thinner sambal. Again, careful consideration was taken to not overcook the cuttlefish till it hardens, unlike most stalls. The curries feel restrained with santan but punchy with aromas like kaffir lime leaves in the pork curry, while the deeper mutton curry is peppered with star anise. Don't miss the petai, a brilliant addition for nasi lemak, cooked with sambal and crispy ikan bilis. Even after tasting almost all of their offerings, it's hard to select a favourite one, as everything is well prepared. Prices range according to what you select and based on the quality of ingredients, it's fair pricing. For my nasi lemak with fried luncheon meat, rendang chicken and petai ikan bilis, it was RM14, while my selection of fried beehoon with an add-on fried egg, sotong and pork curry was RM15. And at my greediest level, my whopping plate of nasi lemak with fried chicken, petai and mutton curry was RM23, probably because mutton is pricier than the other proteins. The buzz for this coffee shop is in the early morning, when people get food before they start work. The stall does is operated by a Chinese Burmese lady with 22 years of cooking experience. — Picture by Lee Khang Yi After 9am, it quietens down until the stall closes mid-morning, making way for the economy rice stall next to it. Parking around this area isn't the best with its limited spaces so patience is required. For those unfamiliar to the Nam Gor Hainan Kopitiam name like me, it used to be New Yew Sang Seafood until it was refreshed to attract the younger generation, enticing them with Siamese Laksa, Salted Coffee and so forth. It created a social media buzz when it was rebranded but faithful regulars patronise this place for the chee cheong fun, yong tau foo, fried noodles, pan mee and so forth. Located just off the Damansara Puchong Highway and opposite Paradigm Mall, this corner coffee shop has many varieties of food. — Picture by Lee Khang Yi Nasi Lemak Stall, Restoran Nam Gor Hainan Kopitiam, 18, Jalan SS6/8, Kelana Jaya, Petaling Jaya. Open daily: 6am to when food runs out. The restaurant only closes for Chinese New Year. * This is an independent review where the writer paid for the meal.* Follow us on Instagram @eatdrinkmm for more food gems.
Malay Mail
2 hours ago
- Malay Mail
Sarawak Premier's wife Juma'ani Tuanku Bujang dies at age 76
KUCHING, June 23 — Puan Sri Datuk Amar Juma'ani Tuanku Bujang, the wife of Premier Datuk Patinggi Tan Sri Abang Johari Tun Openg, has passed away. Chief political secretary to the Premier Datuk Fazzrudin Abdul Rahman shared the news in a Facebook post. 'With great sadness, we would like to inform you that Puan Sri Datuk Amar Hajjah Juma'ani Tuanku Hj Bujang, wife of YAB Premier Sarawak, Datuk Patinggi Tan Sri Dr Abg Hj Abdul Rahman Zohari Tun Datuk Abg Hj Openg, has returned to rahmatullah at 3.34am, 23 June 2025, corresponding to 26 Zulhijjah 1446 at the Normah Medical Center, Kuching,' said the post. 'May the deceased's soul be blessed and placed among the faithful.' The post also said that the last rites will be held at Masjid Jamek, Petra Jaya here from 10am to 12 noon. Juma'ani will be laid to rest at the Semariang Muslim Cemetery. Jumaani, the daughter of Sarawak's second Head of State Tun Tuanku Bujang Tuanku Othman, married Abang Johari on Feb 26, 1977. They were blessed with two children — Abang Abdillah Izzarim, 45, and Dayang Norjihan, 43. Jumaani was president of the Association of Wives of Ministers and Deputy Ministers of Sarawak (Sabati). — The Borneo Post
Free Malaysia Today
2 hours ago
- Free Malaysia Today
Bold and strong, Kopi Tenggek holds its own amidst rise of modern cafés
This unique method of preparing Kopi Tenggek remains captivating for both local and international coffee lovers, despite the rapid rise of modern cafés across Johor. (Bernama pic) JOHOR BAHRU : Despite facing competition from modern coffee brands and international franchises, Kopi Tenggek, a local favourite known for its distinctive character, continues to hold a special place among coffee aficionados who appreciate its preparation and flavour. Kopi Tenggek is traditionally served using a small metal filter containing 10g of coffee powder, perched on the rim of a glass. Hot water, heated to 97°C, is then carefully poured into the filter, allowing the rich coffee to slowly drip, drop by drop, into the glass below. Despite the rapid rise of modern cafés across the state, this unique preparation method remains captivating for both local and international coffee lovers alike. Coffee lover Rafidah Jaes said she likes the taste of Kopi Tenggek because of its simplicity and authenticity, adding that the aroma and 'kaw' boldness of Liberica coffee give its fans a 'different' experience. 'The taste of this coffee is not too 'fancy', and the way it drips into the cup makes us appreciate every sip more. It is not too bitter, not too sweet, perfect for hardcore coffee lovers,' the 43-year-old told Bernama. Kopi Tenggek is well-loved among coffee enthusiasts for its simplicity, authenticity, rich aroma and bold flavour. (Bernama pic) For Mazlan Aliman, a former adviser to the National Association of Felda Settlers' Children, Kopi Tenggek is more than just a drink – it is a cherished memory. 'It reminds me of my late father, the village stall, and that laid-back kampung atmosphere,' the 59-year-old shared. 'Modern machines sometimes strip away the natural oils from the coffee. This one feels authentic.' Meanwhile, 33-year-old Hazim Salim said he prefers Kopi Tenggek not only because it is more affordable, but because he enjoys its distinctive balance of bitterness, sweetness, and aroma. Kopi Tenggek Tanjung Piai business owner Ghazaley Ayiub, 58, said he was inspired to run a coffee business following a visit to Saigon, Vietnam, where he had observed motorcycle vendors selling coffee using a similar method. However, what sets Kopi Tenggek Tanjung Piai apart is its use of Johor-grown Liberica coffee beans, roasted in-house at carefully controlled temperatures. Proprietor Ghazaley Ayiub was inspired to start his own business after having observed vendors in Vietnam selling coffee using a similar method. (Bernama pic) 'We blend Liberica with Arabica to create a balanced flavour between medium and dark roast. Liberica has a slightly fruity taste, some say it is like mango. That's what keeps people coming back,' he said when met at the opening of his second outlet in Larkin here recently. The Pontian native shared that the first branch in Kampung Serkat, Tanjung Piai attracts between 1,000 and 1,500 visitors every weekend. Among Ghazaley's most treasured memories is the honour of receiving visits from Yang di-Pertuan Agong Sultan Ibrahim, who has stopped by his shop three times, and Regent of Johor Tunku Mahkota Ismail, who has visited twice with the Johor Darul Ta'zim football team. Follow Kopi Tenggek Tanjung Piai on Instagram.
