Aktiviti Matematik : "Saya lakukan dalam 1 minit!"

Pengenalan

Aktiviti yang mudah dan menyeronokkan ini pasti dapat mencungkil kreativiti pelajar anda di samping mereka belajar tentang masa dan waktu. 

Pada akhir aktiviti ini, pelajar akan dapat menggunakan istilah-istilah berkaitan masa dalam kehidupan seharian, mengkategorikan aktiviti-aktiviti mengikut tempoh masa tertentu dan juga menyusun aktviti-aktiviti ini mengikut tempoh masa ia dilakukan. 

Topik

Masa dan Waktu / KSSR Matematik Tahun 1 dan 2, KBSR Matematik Tahun 3

Apakah yang diperlukan?

Pen penanda

Kertas mahjong

Jam dinding yang besar

Apakah yang perlu dilakukan?

1. Guru memperkenalkan tentang masa dan waktu dan menunjukkan bagaimana jam memberi kita informasi tentang masa.

2. Guru membahagikan pelajar kepada beberapa kumpulan, sekurang-kurangnya 5 orang dalam satu kumpulan. Agihkan kertas mahjong dan pen penanda kepada setiap kumpulan.

3. Tugas setiap kumpulan untuk menulis seberapa banyak aktiviti yang boleh dilakukan dalam masa satu minit. Semua idea yang mereka lontarkan harus ditulis di atas kertas mahjong. Jika mereka menghadapi masalah menjana idea, guru boleh membantu dengan memberi contoh seperti; "memakai stoking", "mengikat tali kasut" dan "menyikat rambut".

4. Apabila mereka telah bersedia, wakil kumpulan akan memilih satu aktiviti untuk didemonstrasi sebagai bukti bahawa ia mengambil masa selama 1 minit untuk dilakukan.

5. Apabila semua wakil kumpulan sudah bersedia, guru sebagai penjaga masa memberi isyarat bahawa satu minit sudah bermula dan semua wakil kumpulan dengan serentak melakukan "aktiviti 1 minit" mereka. Sebagai penjaga masa, guru juga digalakkan untuk memberitahu kelas tentang jarak waktu yang tertentu. Contohnya, "10 saat sudah berlalu", "30 saat sudah berlalu", "setengah minit sudah berlalu", "kamu ada masa lagi 15 saat" dan sebagainya. Pastikan pergerakan jarum jam boleh dilihat oleh semua orang.

6. Ulangi aktiviti ini dengan "Aktiviti 2 minit", "Aktiviti 20 saat", "Aktiviti 5 minit" dan sebagainya; mengikut budi bicara guru.

7. Disebabkan oleh kekangan masa dan kerana aktiviti yang memakan masa yang lama tidak praktikal untuk dilakukan di kelas, guru boleh cetuskan perbincangan tentang aktiviti yang mengambil masa yang lebih lama seperti, 1 jam, 24 jam (1 hari), dan sebagainya. Uji pemahaman pelajar tentang pelbagai masa yang telah dibincangkan. 

8. Guru juga boleh membuat demonstrasi dengan menggunakan jam dinding tadi supaya pelajar faham tentang jangka waktu tertentu yang disebutkan tadi iaitu "10 saat sudah berlalu", "30 saat sudah berlalu", "setengah minit sudah berlalu", "kamu ada masa lagi 15 saat" dan sebagainya.

Tip:

Tampalkan hasil kerja pelajar di dinding kelas. Tinggalkan pen penanda untuk mereka boleh menulis dengan banyak lagi aktviti yang boleh dilakukan dalam masa yang ditentukan.

Semoga ia menjadi satu aktiviti pembelajaran kinestatik yang berguna untuk anda cuba di dalam kelas.

Selamat mencuba!

Photo credit:

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Fakta Sains : "Mengapakah anjing kelihatan tercungap-cungap?"/ "Why do dogs pant?"

Mengapakah anjing selalu kelihatan tercungap-cungap? Anjing berbuat demikian untuk menyejukkan badannya.  Manusia menyejukkan badan mereka dengan berpeluh. Anjing dan lain-lain haiwan yang berbulu tidak berpeluh dengan banyak tetapi apabila ia tercungap-cungap, proses ini dapat menyejukkan badannya. Udara yang bergerak dengan pantas di atas lidahnya menyejatkan  air liur dan seterusnya dapat menyejukkannya.

Why do dogs pant? The dog is just cooling off. Humans get cool by sweating, but dogs, and other furry animals that don't sweat much, cool off by panting. Air moving quickly over their tongues evaporates their saliva, cooling them off.

Photo credit:

http://www.buzzle.com/img/articleImages/314773-509-54.jpg
http://files.dogster.com/pix/grp/53/14153/14153_1217284240.jpg

 

RPT / Lesson Plan

Here is a link to kssronline.com, an informative web that provides every teachers need of Rancangan Pengajaran Tahunan KSSR, Sukatan Pelajaran KSSR, KSSR Worksheets, UPSR Exam Tips Question and valuable teaching resources and news. May this be beneficial to all teachers.

RPT / Lesson Plan

My favourite recipe : "Super simple chicken soup"

There are days when you wanted to cook something so easy and fast since you are busy and just came back from work or you just plain lazy at that time! This calls for a soup. This has to be my easiest recipe. My mother taught me the basics of making a chicken soup and I made some adjustments to suit my taste bud. 

Although this is easy to make, don't underestimate the humble soup. You can turn it into a healthy offering for your family. There are also days where you are sick and do not have an appetite to eat. This is where heavenly therapeutic soups come in. Imagine the warm, soupy not to mention tasty liquid coming down your throat and gives you the energy boost from rice, potato and carrot!

Apparently, this long-time folk remedy is now a proven fact. A cup of chicken soul can help unclog your nasal passages. Researchers at the Mount Sinai Medical Center in Miami Beach found that hot chicken soup, either because of its aroma or its taste, "appears to possess an additional substance for increasing the flow of nasal mucus." These secretions which comes out when you blow your nose or sneeze, serve as a first line of defense in removing germs from your system, the researchers concluded.

Chicken soup also is my personal choice to serve my relatives who had just arrived from long distance travels. It is not only easy to make, it also soothing and sufficient after a long drive and an unsettled tummy. 

One of the special ingredient that I use in this recipe is something we called "sup bunjut" or soup spices. Sup bunjut is a combination of whole spices tied up inside a piece of small square muslin like bouquet garni. Bouquet garni uses fresh herbs in making soups but our sup bunjut uses dried spices. 

Nowadays, sup bunjut is conveniently packed and readily available. Inside those neat, tiny muslin wrapping, the exact amount of spices are measured for specific amount of chicken or beef to be cooked.

Give it a try!

What you need:

1 whole chicken (cut into 12 parts, remove the skin)

2 large onions (use whole, no need to cut smaller)

5 cloves of garlic (crushed)

3 cm ginger (crushed)

6 tablespoons of chopped fresh herbs (chinese parsley or daun sup and spring onions or daun bawang)

6 tablespoons of fried shallots or bawang goreng

2 carrots (each cut into 3 portions)

4 potatoes (if large, cut into 2 portions)

3 tomatoes (each cut into 4 wedges)

1-2 sup bunjut or soup spices

Salt and pepper to taste

What to do:

1. In a large pot, boil water, sup bunjut, chicken, onions, garlic, ginger, potatoes and carrot.

2. When the chicken, carrots and potatoes are cooked, add half of the fresh herbs and half of the fried shallots.

3. Season with salt and pepper.

4. Turn off the heat and add the tomatoes, the remaining herbs and fried shallots.

Note: Did you notice that I did not use any oil in this recipe? There is no need to and it is also healthier!

Estimated cooking time: 30 minutes

Yield: serves 12

Photo credit:

norazharishak.blogspot.com

Photo of sup bunjut from https://e-marketkhas.com/2148-2964-large/adabi-sup-bunjut-8gm.jpg

My favourite recipe : "Banana fritters" / "Pisang goreng"

Pisang goreng is a snack food mostly found throughout Malaysia, Singapore and Indonesia. It is usually consumed as a snack during tea time. I read somewhere that historically, it is introduced in 1511 by the Portuguese who had banana fritters as a breakfast staple. The Portuguese introduced flour for the first time into the Malay diet which enabled fritters to be cooked. 

Nowadays, you can get it almost everywhere by the roadside. The only thing that differs are the taste. You can even buy a pre-mix flour produced by Adabi. But most people prefer to mix their own batter. 

It is interesting to note that one of the popular ingredient calls for the use of kapur. It is also known as kapur makan or kapur sireh. It is a common ingredient in the preparation of traditional Malay kuih. Kapur functioned as thickener and is used to make fritters crunchy. Chemically, it is another from of calcium carbonate. Use is sparingly though; little can help build stronger bones but too much can contribute to kidney stones!

There are many variations of this recipe. Here are some of them.

What you need:

4 bananas (pisang raja is recommended)

1 tablespoon of rice flour

1 tablespoon of wheat flour

1 tablespoon of corn starch

Salt to taste

A pinch of powdered turmeric for colour

8 tablespoon of water (more if necessary)

1 pinch of kapur makan

What to do:

Sieve all the flour. Mix it all together until you get a consistency similar to evaporated milk. Dip banana in the batter and deep fry to golden.

Tips and secrets shared

Some like their fritters crunchy. The problem with most fritters are they tend to get soft when cooled. Few years ago, there was a controversy on the claimed usage of plastic bags which was added in the frying fat just to make it crunchy. I do not know whether it is true or not but I stopped my consumption of banana fritters then. Later, suspicion on such practice subsided and banana fritters is on the roll again. I guess, not every banana fritters seller in this world is sick-minded.

Here is tip from a makcik from Kelantan who sells banana fritters. She fries the bananas twice. Meaning, dip in the batter and then fry. After that, dip it in the batter again and fry for the second time. The result is a crunchy fritter!

Another recipe calls for the use of cooking oil in the batter. Mix a pinch of salt with 1 tablespoon of cooking oil.   Mix wheat flour and rice flour together with the salty oil and mix water until you get the right consistency.

This next recipe calls for the use of biskut lemak or cream crackers! A stall owner uses this as her secret special ingredient. You need to crushed it finely and mix into the batter. I have not try it out myself tough.

The next variation also comes from another stall owner. In the usual mixture of wheat flour and rice flour, add in an egg and a little amount of hot oil. After we mix the batter, dip the banana and fry. Alternatively, you can use margarine to substitute the oil. The recipe for 1 bowl of batter calls for the use of 2 tablespoons of fat.

A friend whose mum used to sell banana fritters shared this recipe. Mix rice flour with an egg, half tablespoon of margarine, water and a pinch of kapur. The recipe guarantees crunchy fritters.

Another recipe is a family secret passed on to generations. The recipe calls for a mix of a pinch of kapur, salt, an egg, shredded coconut, rice flour and water. Dip banana and fry till golden.

Sometimes, adding an inviting aroma can help. One stall owner claims that she uses rose essence in the batter mixture to improve the aroma.

My mum goes the extra mile. She will wash the rice grains, dry it out in the hot sun and pound it until fine. That alone will take hours but the banana fritters gone in 60 seconds, ironic isn't it? But believe me, it does make a difference with fresh rice flour!

I believe that all tips and recipes above are practical and will yield different yet tasteful banana fritters. Do have a try and make necessary adjustments. Share with us your success stories!

As long as you do not mix plastic bags in the frying oil, I am all for goreng pisang!

Photo credit:

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