關於 meat spelling ，我們在網路上蒐集到這些相關的討論、資訊與評價

It probably isn't easy being my kid.

You have to come home on your own after school from P2 onwards, you have to learn to cook and you have to help out with chores no matter if you have homework, spelling or even exam the next day.

Barely three weeks into 2020, I think I've made these kids work pretty hard, including helping to spring clean the house, doing the never ending laundry and getting our meals served. Yet, from their happy faces, it seems like they were quite willing to help out mah, 不是吗? Haha.

Many of you asked me what kind of kids' knives do they use to cut with and I always reply saying that they use the knives that I use too. At what age did they start to cut? Three. Can they do it and not hurt themselves? Yes, with guidance and supervision until they are independent enough. It's just like how we skipped training chopsticks altogether and let them use the proper ones since they were one year old. Funnily, many people dub the boy as the chopsticks expert, even now (remember how he could pick up marbles when he was two?). But the only reason why he can do it so well is because we let him try. And practise, practise and more practise.

I remember helping my mum to mince meat frequently, yes with a chopper, when I was in primary school. Thus, I let the little sister aka the enthusiatic chef in our home do it nowadays too and she actually enjoys it. So it's not so much about what age they must be before they can do a certain task, it's more about whether they are able, willing and ready to do it. And they won't be, if you never let them try.

As for the big girl, I am hoping she will keep up her motivation to help out, no matter how busy P5 life gets. It can be a way to destress mah, right? 功课再怎么忙，饭还是得吃，对吗? You still gotta eat no matter how busy you get, and if you gotta eat, then you gotta help lor. As simple as that. She has been showing more interest in the kitchen nowadays and I totally welcome that, even if it means she stays up a little to finish her homework.

So, to the endless chores to come, I say bring it on. And to my kids, hopefully one day you will thank me lah. #都是为了你好

#ahappymum #从小做起 #choresstartfromyoung #howwesurvivewithouthelp

Otah-Otah (or simply known as Otah or alternative spelling as otak-otak or 乌达 in Chinese) is a Nyonya (could be Malay too) dish commonly found in countries across Southeast Asia, especially in Singapore, Indonesia and Malaysia. This spicy grilled fish cake is a mix of ground fish meat and spices. Traditionally served fresh, wrapped inside a banana leaf or coconut leaf, otah can be eaten on its own as a snack or with rice as part of a meal.

See the ingredient list below for your easy reference.

The food processor we used in the video is under the brand Magimix. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. This brand is also available in most major departmental stores in Malaysia.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

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Jamie
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Ingredients:
Makes 10 pieces

300g of mackerel or any white fish w/ little bones
100g of shallots
4 cloves of garlic
10 pcs of dried chilli - deseeded & hydrated
2 pcs of red chilli - deseeded
20g of galangal (aka blue ginger)
2 stalks of lemongrass (use only the white part)
8 pcs of kaffir lime leaves
15g of dry roasted belachan
1 teaspoon of turmeric powder
1 tablespoon of curry powder
1 teaspoon of sugar
1.5 teaspoons of salt
2 egg white
1 teaspoon of cornflour
1 tablespoon of rice flour
250ml of coconut milk
Some banana leaves
A few toothpicks

Bake at 200 degree Celcius for 20 mins (10 mins on each side)

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Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!

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Curry powder https://amzn.to/2QLN9QD
Turmeric powder https://amzn.to/2A5YLIZ
Coconut milk https://amzn.to/2A56cQG
Rice flour https://amzn.to/2A5sQIs
Cornflour https://amzn.to/2QI4dHt
Belachan https://amzn.to/2IQcpTk
Dried chilli https://amzn.to/2RKIfER

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If you like this recipe, you might like these too:

Secret Recipe For The Best Sesame Oil Chicken 麻油鸡
https://youtu.be/AQf7aRnvG0A

Easy Chinese 30 Minute Recipe: Three Cup Chicken 三杯鸡
https://youtu.be/_TPSniobhow

Super Easy Chicken Satay 香茅鸡肉沙爹
https://youtu.be/Xe9_ihBpvbI

Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

Mee Rebus (Malaysian and Singaporean spelling) or Mi Rebus, Mie Rebus (Indonesian spelling) literally means boiled noodles in English. Mee Rebus is a dish popular in Singapore. Almost every stall operates by a Malay will have this dish as one of their offerings. Singaporeans usually like to order this for breakfast - yeah - definitely very different from English or American breakfast.

Refer to the ingredient list below or go to our website http://spicenpans.com/mee-rebus/ for your easy reference.

We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

Follow us on:
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram www.instagram/spicenpans
Blog: www.spicenpans.com

Chat with us! info@spicenpans.com

Thanks for watching! See you soon.

xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 6- pax

Ingredients for chicken stock (use 1 - 1.2L for this dish)
====
2L of water
6 pcs of chicken carcases
A few slices of ginger
5 cloves of garlic - lightly smashed

Rempah paste ingredients
====
8g of ginger
8g of galangal
2.5 pieces of red onions
50g of dried shrimps
50g of dried anchovies
60g of fermented soybeans (salted soybeans or tau cheo)
5 tablespoons of meat curry powder
5 stalks of lemongrass (use only white part)
1/2 cup of water

Other ingredients to be used in gravy
====
650g of sweet potatoes
16g of gula melaka
1 stalk of lemongrass - white part only & bruised
1 - 1.2L of chicken stock
1/2 teaspoon of salt

Rest of the ingredients
====
15 pieces of shallots - optional
3 pieces of firm tofu (tau gwa)
Some mini shrimps (beo hye) - optional
Some beansprouts - optional
600g of yellow noodles
Some fresh green chilli - optional
6 hard boiled eggs

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Looking for some of the things or ingredients we used in our videos but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!

Granite Wok Pan https://amzn.to/2yblXGJ
Cast Iron Wok https://amzn.to/2MvAssa
Salted soybeans https://amzn.to/2C7ZkVz
Sweet potatoes https://amzn.to/2PVDffP
Galangal https://amzn.to/2MHEVM0
Dried shrimps https://amzn.to/2ow4gdc
Dried anchovies https://amzn.to/2NdIxEO
Gula Melaka https://amzn.to/2oww9li
Chicken stock https://amzn.to/2MIZmbh

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If you like this recipe, you might like these too:

Thai Steamed Fish with Garlic & Lime 酸辣泰式蒸鱼
https://youtu.be/QjS_jkQq5Tg

Stir Fry Fish w/ Ginger & Spring Onion 姜葱鱼片
https://youtu.be/ZAYq-5xpKVk

Cod Fish in Hong Kong Sauce Recipe 港式油浸鳕鱼
https://youtu.be/StTumZgdPhE

Singapore Teochew Fish Porridge 新加坡潮州鱼粥
https://youtu.be/vIQEKLymCPs

Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

Lumpia is a spring roll of Chinese origin commonly found in Indonesia and the Philippines. It is a savoury snack made of thin crepe pastry skin called "lumpia wrapper" enveloping a mixture of savoury fillings, consists of chopped vegetables (carrots, cabbages, green beans, bamboo shoots and leeks) or sometimes also minced meat (chicken, shrimp, pork or beef). It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried). Lumpia is quite similar to fresh popiah or fried spring rolls popular in Southeast Asia.

In Indonesia lumpia has become a favourite snack, and is known as a street hawker food in the country. In the Philippines lumpia is one of the most common dishes found in any kind of gathering and celebration.

In the Netherlands and Belgium, it is spelled loempia which is the old Indonesian spelling for lumpia and has also become the generic name for "spring roll" in Dutch and French. A variant is the Vietnamese lumpia, wrapped in a thinner piece of pastry, in a size close to a spring roll though, the wrapping closes the ends off completely, which is typical for lumpia. In Venezuela, it is spelled "lumpia" and was introduced by the Chinese who migrated to South America.

The term lumpia derives from Hokkien lunpia (Chinese: 潤餅), which is an alternate term for popiah. Spring rolls of different shapes, sizes and fillings have been a popular snack in East Asia and Southeast Asia for centuries. It is believed that the spring rolls are originated from China. It was a seasonal food consumed during the spring, started as a pancake filled with the new season's spring vegetables, a welcome change from the preserved foods of the long winter months. The recipes, both fried and fresh versions, were brought by Chinese immigrants from the Fujian province of China to Southeast Asia and became popular when they settled in Indonesia and the Philippines.