Semalam last patient yang saya tengok, seorang ayah bawak anak lelaki umur 4 tahun 10 bulan. Reason bawa jumpa dokte sebab cikgu tadika suruh bawak, nak tengok anaknya ada ADHD ke tak
Anaknya nama Umar. Masuk bilik dokte elok je terus duduk atas kerusi. Pandang dokte. Good eye contact. Not wandering around. Not touching here and there. Ok first impression tak nampak macam ADHD. Bagi pen kat Umar suruh lukis spiderman sebab nampak dia pakai baju spiderman. Umar malu. So dokte lukis spiderman dulu. Umar sambung lukis. Ok laju je. Good pencil grip
Tanya ayah kenapa cikgu cakap macamtu? Ayah cakap cikgu bagitau dalam kelas tak duduk diam. Tak fokus masa belajar. Ni report card dia dokte cikgu suruh bawak. Masa tu ingatkan report card kindy yang biasa. Tapi tengok terus terkejut “wow ni macam report card sekolah kebangsaan!” 😳😳 list all the subjects (math, science, bm, english, seni with grades???? He got D for bm, C for science, B for math) APEKAH??
Then ayah keluarkan kertas exam (wait, what..there is exam for 4 y/o kids??) BM he got 11/100. Ayah nampak confuse. Dia pun tak rasa anak dia ada masalah. Tapi cikgu cakap anak macam ada ciri ADHD. Ayah pun dah rasa panik. Kat rumah ok je dokte. Boleh ikut arahan. Boleh makan guna sudu garpu tangan. Sepah rumah tu biasa lah. Tapi kalau ajar buku ni A, ni B, ni C memang tak nak ikut sangat. Anak first perempuan. Memang lain lah dengan anak lelaki
Tanya ayah Umar ni suka main? Sangattt. Umar ni suka bergerak2 ke? Maksudnya tak boleh duduk setempat lama2? Ye betul. Suka main mainan yang hands on with texture? Macam play dough ke? Ye betul. Ok ayah for what i see Umar takde ciri ADHD (after few more questions and examination). Tapi Umar ni kinesthetic learner. Tapi orang selalu salah anggap budak macam ni ‘hyperactive’ sebab tak nak duk diam kat meja masa belajar. Tapi suka main (padehal memang umur ni tanggungjawab dia main je😅)
Tanya ayah Umar dah boleh dress and undress himself? Dah pandai. Gunting kertas? Tak sangat. Butang baju? Belum. Bagitau ayah yang time ni yang kena focus ialah fine motor skill. Jangan push untuk academically lagi
Dokte bagi ayah dua pilihan untuk Umar:
1) Tukar ke play school. Lebih sesuai untuk perkembangan Umar
2) Kalau nak sekolah sama ayah kat rumah kena usaha buat cara pengajaran yang sesuai untuk kinesthetic learner
3) Selit jugak advice untuk ayah cut sugar intake and gadget time
Ayah faham. Balik rumah nak discuss dengan ibu dulu macamane. Tapi dokte still refer kepada OT so ayah boleh belajar cara yang betul and for further assessment nanti. Umar pun dah siap lukis. Tunjuk kat dokte Umar lukis spider siap ada 8 legs 🕷good job Umar! 👍🏻 then cerita spiderman warna blue & red. Ada spiderman jahat nama dia venom. Ye Umar dokte tahu kat rumah dah ada budak 2 ketul cerita salasilah keluarga spiderman 😆
Lepas Umar dah balik teringat kat my Umar Hadif. Sedih rasa bila dipaksa macam tu sebab Umar kat rumah tu pun sejenis kinesthetic learner. Ajar cara conventional mengadap buku memang boleh jadi geram. Nak ajar kena sambil lompat trampoline. Atau buat alphabet guna play dough
Hmm tapi macam manapun can we adult let the kids be kids? Janganlah merepek paksa budak besar tu buat exam pastu letak grading pastu bagitau anak encik macam ‘gagal’ pastu menambah stress parents and budak2 dalam dunia yang serba nak cepat & stress ni. We actually destroy the love of learning in children 💔
Kredit: Nani Zaik
同時也有75部Youtube影片,追蹤數超過2萬的網紅生かし屋 IKASHIYA CULINARY ART,也在其Youtube影片中提到,1つの生地でいろいろ作れる惣菜パンのレシピ ウインナーパン、ツナマヨパン、たまごハムパン等を作ってます 【材料】 生地 ・強力粉 300g ・砂糖 30g ・スキムミルク 10g ・塩 5g ・インスタントドライイースト 3g ・水 204g ・バター 40g たまごサラダ ・茹で卵 3個 ・...
「fine cut 8」的推薦目錄:
- 關於fine cut 8 在 Pakar diari hati Facebook 的最佳解答
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- 關於fine cut 8 在 Christian Yang (楊尚友) Facebook 的最佳解答
- 關於fine cut 8 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳解答
- 關於fine cut 8 在 24HERBS Youtube 的最讚貼文
- 關於fine cut 8 在 Jane Soraya Youtube 的最佳解答
- 關於fine cut 8 在 How to set Up Finecut 8 For Mimaki - YouTube 的評價
- 關於fine cut 8 在 Orcasky Fine Cut Salon - Facebook 的評價
fine cut 8 在 又飛啦! Flyagain.la Facebook 的精選貼文
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完
fine cut 8 在 Christian Yang (楊尚友) Facebook 的最佳解答
Christian’s XXXL Short Rib Sando
Ingredients:
1 slab short ribs, defrosted
Mayonnaise
Thick cut sandwich bread, toasted
Brine:
50g sugar
50g salt
1L water
Rub:
1 tablespoon Fine salt
1 tablespoon Paprika powder
1 tablespoon Garlic salt
2 tablespoons Brown Sugar
Brine the short rib with a solution of sugar, salt and water overnight
Pat dry and then massage in the rub
Roast 130C for 6 hours (or 150C for 4 hours)
Allow to rest for 30 minutes before slicing.
Assemble sandwich with your favourite mayonnaise.
* use grass fed beef
**Cantonese recipe link in Bio 🤩
#beef #shortribs #wagyu #meat #meatlover #meatlovers #carnivore #sando #sandwich #sandwiches #paleo #paleodiet #recipes #recipe #grassfed #angus #food #foodporn #yummy #asian #asianfood #comfortfood #comfort #fitness
fine cut 8 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最佳解答
1つの生地でいろいろ作れる惣菜パンのレシピ
ウインナーパン、ツナマヨパン、たまごハムパン等を作ってます
【材料】
生地
・強力粉 300g
・砂糖 30g
・スキムミルク 10g
・塩 5g
・インスタントドライイースト 3g
・水 204g
・バター 40g
たまごサラダ
・茹で卵 3個
・マヨネーズ 大さじ2
・オリーブオイル 大さじ1
・塩 ひとつまみ
・胡椒 少々
ツナマヨ
・ツナ缶 小1缶
・マヨネーズ 大さじ1
・塩 少々~ひとつまみ
・黒胡椒 少々
その他具材例
・ほうれん草やピーマンなど
・ベーコンやウインナーやハム
・チーズやマヨネーズ
【準備】
・バターを室温に置いておく
【作り方】
1. 【こね~1次発酵】生地のバター以外の材料を合わせてヘラで混ぜ、まとまったら台に取り出してこねていく
2. グルテン膜が出来るまでこねたらバターを加えてちぎるようにして馴染ませ、再び薄いグルテン膜が出来るまでこねる
3. 丸めてボウルに入れてラップをし、30℃で50分を目安に2倍ほどに膨らむまで1次発酵(指で粉を付けて穴をあけ、穴が少しだけ縮んで元に戻らなければOK)
4. 【具材の準備】ベーコンは1cm角にカットし、ほうれん草は熱湯でさっと茹でて流水で冷やし、しっかり水気を絞って2cmほどにカットする
5. 【分割~ベンチタイム】生地を1個60gずつに分割し、ガスを抜いて丸めてかたく絞った濡れ布巾をかけてベンチタイム15分
6. 【成形~2次発酵】
・楕円:手のひらで生地を円形で潰してのばし上下から1/3ずつ折りたたみ、さらに中心で折り合わせてとじる
・丸:ガス抜きして丸め直す
・ハム:ハムよりひと回り大きく手のひらで生地を円形で潰してのばし、ハムを置いてくるくると巻き、両端を合わせるように折ってとじ、縦にして端から1/3を残して切れ込みを入れて円形に広げる
7. オーブン用シートを敷いた天板に並べ、35℃で45分を目安に2次発酵(オーブンで発酵する場合、予熱時間を考慮しはやめに取り出す)
8. 【焼成/220℃に予熱】
・楕円:カミソリやナイフで中心に切れ込みを入れ、上に具材をのせる
・丸:頂点にハサミで十字に切れ込みを入れ、少し広げて具材をのせる
・ハム:上にチーズやたまごサラダをのせる(シンプルにそのまま焼いてもOK)
(照りを出したい場合、好みで溶いた全卵を塗る)
9. 220℃に予熱したオーブンで13分を目安に、底面に焼き色がつくまで焼いて出来上がり
--------------------------------------------------------------------------
【動画でよく使ってる調理器具】
フライパン(20cm):https://amzn.to/2QyY1ny
フライパン(24cm):https://amzn.to/2UtNvz5
フライパン(24cm深型):https://amzn.to/3dj5DEp
鉄フライパン(22cm):https://amzn.to/3a8hqmR
アルミフライパン(24cm):https://amzn.to/3dj6tRz
片手浅型鍋(18cm):https://amzn.to/2QzGXha
片手浅型鍋(21cm):https://amzn.to/2U7ta3o
片手鍋(16cm):https://amzn.to/2QzCj2x
片手鍋(20cm):https://amzn.to/3bd0lZa
ソースパン:https://amzn.to/2U9keuI
まな板:https://amzn.to/2J1fQHI
ガスコンロ:https://amzn.to/3bdtvYa
牛刀:https://www.jikko.jp/fs/jikko/54803
ペティ:https://www.jikko.jp/fs/jikko/54800
撮影機材
カメラボディ:https://amzn.to/2xSXZAd
動画レンズ:https://amzn.to/3t7sfPB
写真レンズ:https://amzn.to/2U7HcCb
録音:https://amzn.to/2U9cGYT
※製品のURLはAmazonアソシエイトのリンクを使用しています
--------------------------------------------------------------------------
▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/
--------------------------------------------------------------------------
↓using translation software.
[Ingredients]
[Ingredients]
dough
・Bread flour 300 g
・Sugar 30 g
・Skim milk 10 g
・Salt 5g
・Instant dry yeast 3g
・Water 204 g
・Butter 40 g
Egg salad
・Boiled eggs, 3 pieces
・2 tablespoons mayonnaise
・Olive oil 1 tablespoon
・a pinch of salt
・a pinch of pepper
Tuna Mayonnaise
・small can of tuna
・1 tablespoon mayonnaise
・a pinch of salt
・a pinch of black pepper
Examples of other ingredients
・Spinach, green pepper, etc.
・Bacon, wiener sausages, ham
・Cheese or mayonnaise
[Preparation]
・leave the butter at room temperature
[How to make]
1. [Knead ~ Primary fermentation] Mix all the ingredients except the butter of the dough together with a spatula. Take it out on a counter and knead it.
2. Knead it until the gluten film is formed then add butter and tear it to mix it together. Knead it again until a thin gluten film is formed.
3. Round it and put it in a bowl then wrap it. Let it undergo primary fermentation at 30 °C for around 50 minutes until it expands to around 2 times its size (Dust it with your finger and make a hole. It will be fine if the hole shrinks a bit and it doesn't return to its original shape.).
4. [Preparation of the ingredients] Cut the bacon into 1cm cubes, quickly boil the spinach in hot water and cool it under running water, squeeze out the moisture well and cut it into 2cm pieces.
5. [Divide ~ bench time] Divide the dough to 60 g each. Release the gas and round it. Cover it with a tightly squeezed damp dishcloth and bench time is 15 minutes.
6. [Shaping ~ Secondary Fermentation]
・Ellipse: Crush the dough into a circle with your palm and stretch it. Fold it from the top and bottom 1/3 at a time. Fold it in the center and close it.
・Round: Release the gas and round it again.
・Ham: Crush and stretch the dough in a circle with the palm of your hand one size larger than the ham. Place the ham and roll it up. Fold it so that both ends are joined. Make it vertical and make a cut leaving 1/3 from the edge and spread it out in a circle.
7. Line them up on a baking sheet covered with baking paper. Let it undergo secondary fermentation at 35 °C for around 45 minutes (When fermenting in the oven, take it out without considering the preheating time.).
8. [Baking/Preheating to 220 °C]
・Ellipse: Make a cut in the center with a razor or knife and place the ingredients on top.
・Round: Make a cross cut on the top with scissors, spread it out a little and put the ingredients on it.
・Ham: Top with cheese or egg salad (or simply bake)
(If you want to make it shiny, apply beaten whole egg if you like.)
9.Bake it in the oven preheated to 220 °C for around 13 minutes until the bottom browns and it will be complete.

fine cut 8 在 24HERBS Youtube 的最讚貼文
【EddieCooking】香煎嫩滑三文魚配青豆薄荷醬及風琴焗薯 Pan Fried Salmon & Hasselback Potato
材料 Ingredients
一人份量 One serving
香煎嫩滑三文魚配青豆薄荷醬 Pan Fried Salmon on Minted Peas
三文魚排 300g Salmon fillet
青豆 200g Green peas
新鮮薄荷葉 Fresh mint leaves
無鹽牛油 45g Unsalted butter
芥花籽油 Canola Oil
鹽 Salt
檸檬酸豆牛油 Lemon Caper butter
酸豆 3 茶匙 3 tablespoon Capers
無鹽牛油 25g Unsalted butter
檸檬 1/2 Lemon
鹽 Salt
風琴焗薯 Hasselback Potato
薯仔 1 Potato
百里香 Thyme
橄欖油 Olive Oil
鹽 Salt
風琴焗薯 Hasselback Potato
1. 焗爐預熱185度。
Preheat over to 185c.
2. 將薯仔切成風琴狀,每層約2mm厚。底部預留1.5cm,不要切斷。
Slice the potato the same way as the video, about 2mm between each cut. Do not cut to the bottom, about 1.5cm from the bottom usually works well.
3. 薯仔放置焗盆上,淋上適量橄欖油。加份鹽調味後,放入焗爐。
Place the potato on a baking tray, drizzle a good amount of olive oil on the potato. Sprinkle some salt and place in oven.
4. 185度焗60分鐘至金黃色。
Bake 60mins until the potato is crispy on the edges.
5. 焗好後放上新鮮百里香。
Add some fresh thyme to the potato before eating.
青豆薄荷醬 Minted Peas Sauce
1. 青豆加入講量鹽煮熟後,瀝乾及放入攪拌機。
Boil some frozen peas in salted water. Remove from water and put into a blender.
2. 加入薄荷葉、牛油及適量鹽。攪拌至蓉狀。
Add mint leaves, butter and salt, blend.
檸檬酸豆牛油 Lemon Caper butter
1. 加熱平底鑊。檸檬切半後,放至熱鑊上,煎至表面呈焦糖色。
Cut half a lemon and place it on a hot pan until it is slightly caramelized.
2. 牛油放入另一平底鍋內。
Add butter into a saucepan.
3. 酸豆搾乾水份,加入平底鍋內。煮一分鐘後放置。
Squeeze the water from the capers and add into butter, set aside after about 1min of cooking.
香煎嫩滑三文魚 Pan Fried Salmon
1. 三文魚排清洗乾淨及抹乾,放置室溫。
Clean and dry the piece of salmon fillet and make sure it is at room temperature before you start cooking it.
2. 熱平底鑊加入芥花籽油。
Heat pan and add Canola oil.
3. 芥花籽油加熱後,放入三文魚排,魚皮一面朝下。
When the oil is very hot, place salmon skin side down.
4. 灑上鹽調味。
You can salt the salmon now.
5. 煎約2分鐘後反面。
Flip over after about 2mins.
6. 魚皮面灑上適量鹽調味。將熱油淋上魚皮面,繼續煎香。
Salt the skin side and spoon hot oil over the fish and keep cooking.
7. 煎約3分鐘後,盛起三文魚排,放置。
Total cooking time is usually around 5mins. Set fish aside once done.
8. 將三文魚放於青豆醬上。淋上酸豆牛油及擠檸檬汁。
Add minted peas to plate, place salmon fillet on top, spoon on the capers and butter mixture. Add a squeeze of the lemon.
Notes from Eddie:
1. Make sure the salmon fillet is in room temperature before you start cooking. I would bring out the fish about an hour before I start cooking.
2. Make sure the fillet is quite dry before you cook. Use a knife to scrape off any excess moisture from the skin.
3. You can use fresh peas if you can find, but frozen one is also fine.
4. Use Canola oil for panfrying salmon fillet. It is better for the recipe as the oil has a higher burning point.
5. While frying the fish, I usually lift the fish to check the skin, you want it to turn golden brown.
關於此食譜 About:
This is one of my favourite ways to eat Salmon. I also like it because it’s quite simple to make. Try your best to buy some good quality salmon, my favourite is King Salmon from New Zealand. My favourite part of the salmon is the belly so make sure you get a piece that includes some belly parts. The most important part of this salmon is making sure that its quite dry before you cook. There is a lot of moisture in the skin and I find the best way is to scrape it off with a knife. Keep scraping till no more moisture comes off the skin of the fish. Dry the other side with some kitchen towel. I prefer not to salt the fish until I cook it as more moisture will come off the fish if you salt it too early.
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