CRUNCHY CHOCOLATE CHIP COOKIES

Whoever wants to bake chocolate chip cookies for the first time in life...pleaaaseee...bake this...you will never ever looked at other recipes no more! Trust me...
CHOCOLATE CHIP COOKIES

Bahan-bahan:
250 gram mentega
2 biji telur
100 gram gula perang
100 gram gula kastor
1 penutup esen vanilla
250 gram oatmeal (quaker oat) dikisar halus
250 gram ++ tepung gandum
1 sudu teh soda bikarbonat
1 sudu teh serbuk penaik
250 gram coklat masakan (diparut)
120 gram gajus (dicincang) atau apa sahaja jenis kekacang
300 gram chocolate chips (Hersheys)

Cara-cara:

1. Pukul mentega, gula perang dan gula kastor hingga kembang.
2. Masukkan telur dan esen vanilla, pukul lagi.
   
3. Masukkan parutan coklat masakan tadi, pukul hingga adunan mesra dengan coklat.
   
4. Masukkan tepung gandum yang telah diayak bersama oat kisar, soda bikarbonat dan serbuk penaik.
5. Akhir sekali masukkan chocolate chips dan gajus ke dalam adunan. Gaul mesra menggunakan jari jemari sahaja.
6. Dengan menggunakan jari, cubit adunan dan letakan ke atas loyang pembakar yang telah dilenser dengan mentega.
7. Bakar 130 celcius selama 30 minit. Api bawah sahaja.

Tips:

• tepung gandum perlu ditambah sedikit sahaja jika adunan terlalu lembik.
• jika tidak menggunakan kekacang pun tak mengapa, boleh tambah jumlah chocolate chips.
• apabila cookies sudah cukup 30 minit...ia akan kelihatan lembik apabila dikeluarkan, tetapi sebenarnya sudah cukup masak. Apabila ianya sejuk...cookies akan menjadi sangat rangup.
• aturkan adunan dengan jarak agak jauh kerana apabila masak....cookies akan mengembang.
• PASTIKAN cookies betul-betul sejuk sebelum disimpan di dalam bekas kedap udara.
  

Terima kasih kepada Kak Zura Arsad di atas resipi ini.

APAM MENTEGA@APAM GULA HANGUS

My first recipe to be published...actually this is the recipe a friend of mine gave me. I wanted to know how to make it very long ago, because I just love eating it. So when she gave me to taste it...straight away I requested for the recipe. It is a very simple Malay kuih that often can be found in any 'warung pagi' in Malaysia...especially in Kuala Lumpur.

I have countless times make this kuih and trust me...the recipe is awesome...trustful...it turned out marvelously every time...

It is called "APAM MENTEGA or APAM GULA HANGUS."



APAM MENTEGA@GULA HANGUS

Gula hangus:
1 1/2 cawan gula pasir
1 cawan air
250gm mentega
(Cairkan gula pasir menjadi gula hangus, setelah betul-betul cair, masukkan air dan kacau di atas api yang perlahan sehingga sebati. Tutup api dan masukkan ketulan mentega dan kacau sehingga mentega cair. Sejukkan)

Adunan apam:
4 biji telur
1 cawan gula pasir
1 sudu teh esen vanila
(gula dan telur dipukul hingga kembang dan gula hancur, masukkan esen. Setelah kembang, masukkan adunan gula hangus yang telah sejuk tadi, kacau sebati)

3 cawan tepung gandum
2 sudu teh soda bikarbonat
1 tin (400gm) susu cair / evaporated milk
(tepung dan soda bikarbonat diayak sekali. Masukkan tepung diselang seli dengan susu cair ke dalam adunan apam di atas. Sambil dikacau sebati. Adunan yang telah siap dibiarkan selama 30 - 45 minit)

• Sambil itu panaskan kukusan.
  
• Cukup masa, masukkan adunan di dalam acuan apam atau loyang bersesuaian yang telah disapu mentega atau minyak. Sapu sekali sahaja.
  
• Masukkan ke paras 2/3 acuan sahaja sebab bila masak, apam kembang.
  
• Kukus selama 15 minit.
• Sejukkan apam sebelum dikeluarkan daripada acuan atau loyang.

Tips tambahan:

• Acuan yang Norma gunakan ialah acuan apam 7 lubang yang dibuat daripada plastik Melamine sesuai untuk kukus dan microwave. Jika guna acuan ini, setiap kali kukus 15 minit. Satu adunan di atas boleh dapat lebih kurang 40 biji apam!
• Jika kawan-kawan gunakan loyang tin kek biasa tu, Norma tak pasti berapa lama untuk dikukus...mungkin 30 minit atau mungkin sehingga apam kembang, gebu dan masak.
• Untuk elakkan air wap kukusan menitis atas apam, balutkan tudung kukusan dengan tuala sebelum ditutup.
  

WHAT A GARLIC??!!

Other than just writing down recipes, I would also like to share other information regarding the ingredients and its usefulness. Ingredients in most cooking play the vital part of the taste and the authenticity of the foods prepared. Most ingredients has its uniqueness and if used or not used in the cooking, will determine the originality of certain foods. Some of the ingredients are common to everyone throughout the world and some of it only known to certain people in certain countries. Let us start out with the most common ingredient used in almost all parts of the world; GARLIC!

Be it in Italian food, western food, Indian or Chinese food, and especially the Malay food, garlic is the most used in all dishes in those countries.


GARLIC or its scientific name ALLIUM SATIVUM is a plant food used in therapeutic effect, especially for its antibacterial effects and wound healing properties. Garlic contains ALLIIN, a sulphur compund when the garlic is not crushed and it releases ALLICIN, which is when broken down (crushed or pounded), responsible for all the health benefits of a garlic. Garlic is best used with OLIVE OIL...especially when garlic is consumed raw! They both works well with each other.

Important garlic facts:

• The active component in garlic is called allicin which is activated when garlic is crushed
• While the whole plant is beneficial, the bulb contains the most flavour and healing effects
• Cooking garlic can break down and destroy some of the allicin therefore reducing some of garlic's therapeutic effects
• Garlic powder may be the most effective form of supplementation due to the way it has been processed - leaving much more of the allicin available when ingested
• Garlic has excellent (and proven) anti-bacterial, anti-viral and anti-fungal properties
• In ancient times, people who ate garlic seemed to have more resistance to disease

Garlic and health

• Heart disease - garlic prevents the blood cells required to clot blood (platelets) from sticking to each other and from sticking to artery walls, thus preventing artery blockages. Another effect of clotting prevention is protection against strokes and coronary thrombosis (blood clots within coronary artery)

• Cholesterol - there is evidence, in numerous studies, that garlic lowers blood levels of harmful fats - triglycerides and "bad" (LDL) cholesterol, as well as raising the levels of "good" (HDL) cholesterol. Other studies have shown that garlic prevents LDL cholesterol from being oxidised, thereby preventing LDL from sticking to artery walls and causing heart problems
• High blood pressure - garlic acts as a vasodilator, by widening the blood vessels and lowering blood pressure
• Cancer - a study by the National Cancer Institute has shown that people that have a diet high in garlic, onions and other plants from the allium family have lower rates of stomach cancer than those that do not consume as much of these foods. Other studies have shown garlic is effective on other types of cancers
• The immune system - garlic contains sulphur compounds which act against bacteria and prevent infection by enhancing the actions of the immune system. In various studies, garlic has been shown to be effective against the following microbes: Candida albicans, Cryptococca meningitis, Streptococcus and Staphyloccocus. The allicin in garlic blocks the enzymes that allow organisms to invade and damage body tissues

CAUTION for those taking the garlic supplements!

• People having surgery - garlic supplements should be avoided two weeks prior to and one week after any surgery due to possible complications with bleeding. The anti-clotting properties of garlic can prolong bleeding
• People taking warfarin - garlic may increase the risk of bleeding in people taking Warfarin
• People taking saquinavir - garlic supplements have been shown to impede HIV/AIDS medication. Studies have shown the garlic supplements can reduce the blood levels of the medication Saquinavir, thus making the medication ineffective
• People on certain medications - garlic may inhibit or nullify some medications, seek medical advice prior to taking garlic supplements
• People with medical conditions - garlic's anti-clotting properties may be a problem for some people, seek medical advice prior to taking garlic supplements
• People with stomach conditions - people with ulcers or other stomach conditions such as gastritis, should be cautious when taking garlic supplements as the garlic could cause further irritation

(Source: www.vitalhealthzone.com)

WELCOME TO YUMMYLICIOUS...the Purple Heart's Way

This blog is created to dedicate the interest and passion that I have in cooking. Am not the best cook or even reach to the excellence ones, but I do it with lots of love and courage.
Try out some of the recipes, which I intend to share...definitely the ones that I have tried myself and succeeded.
Some of the recipes are taken from websites and they turn out just well, some of the recipes are from friends who are willing to share and even there are also recipes from my mom...
But surely I will share those that I have tried and be satisfied with...

Kindly leave comment or even share more recipes and tips in cooking...what a wonderful world it could be if cooking made easy and enjoyable...