Tauhu Bergedil Ayam Dengan Sambal Kicap Pekat

Tauhu Bergedil Ayam Dengan Sambal Kicap Pekat

   September 19, 2023       Lyn Alina

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Tauhu bergedil ialah antara menu yang pernah viral suatu ketika dahulu kerana keunikan bentuk dan rasanya.  Apa yang membuatkan ramai yang tergila-gilakan tauhu bergedil ni ya?  Selain rasa keenakan rasa tauhu bergedil yang biasanya berintikan bergedil ayam atau daging ini, tauhu bergedil ini disajikan bersama sambal kicap yang pekat, pedas dan padu. Makan seketul pun tak cukup!

Beberapa tahun lepas saya pernah kongsikan resepi tauhu bergedil daging.  

Klik sini untuk resepinya : Tauhu Bergedil Daging

Resepi tauhu bergedil kali ini saya menggunakan ayam kisar sebagai rencah utamanya kerana kebetulan stok daging kisar di rumah telah habis.  Resepinya lebih kurang sama, cuma bezanya kali ini tauhu bergedil ayam saya tambahkan dengan bawang goreng sebagai penambah rasa.  Seperti biasa, kenapa saya kata tauhu bergedil saya lain dari yang lain kerana saya menggunakan ketumbar dan jintan manis yang telah saya rendam terlebih dahulu kemudian ditumbuk halus untuk ditumis bersama daging atau ayam kisar tadi.  Kalau anda biasa membuat tauhu bergedil yang hanya menggunakan rencah bawang merah/bawang besar, bawang putih dan daging atau ayam ksiar sahaja, apa kata kali ini anda cuba resepi tauhu bergedil yang menggunakan ketumbar dan jintan manis pula, pasti anda akan sukakan rasanya!  

Jintan manis sebaiknya jangan digantikan dengan jintan putih ya kerana rasanya tidak sama.  Jintan manis rasanya lebih lembut manakala jintan putih rasanya lebih kuat berbau rempah.  Kalau tiada stok jintan manis, boleh gunakan ketumbar sahaja ya. 

Tonton Video Tutorial di Sini :

Tauhu bergedil ayam ini biasanya dinikmati bersama sambal kicap dan dihias dengan hirisan cili merah dan daun sup.  Saya takde daun sup waktu saya membuat video tutorial untuk tuahu bergedil ini, jadi saya hanya gantikan dengan hirisan daun bawang dan daun parsley.  Resepi sambal kicap saya kali ini agak istimewa kerana lebih pekat dan likat, dengan rasa manis pedas dan lemak dari bijan.

Cara Menyimpan Tauhu Bergedil :

• Tauhu bergedil yang telah digoreng boleh disimpan di dalam peti sejuk dan boleh bertahan sehingga tiga hari.
• Untuk memanaskan semula tauhu bergedil yang telah digoreng ialah dengan cara memanggang sebentar pada suhu 150℃ menggunakan air fryer atau ketuhar selama 5 minit.  Boleh juga menggunakan microwave selama 1 minit sehingga tauhu bergedil hangat.
• Tauhu bergedil yang belum digoreng boleh disimpan di dalam freezer sehingga satu bulan.  Simpan di dalam bekas bertutup supaya permukaan tidak kering.
• Untuk menggoreng tauhu bergedil frozen, keluarkan tauhu bergedil dari freezer dan boleh terus digoreng menggunakan api sederhana rendah sehingga keemasan warnanya.  Jangan gunakan api tinggi kerana bimbang bahagian luar telah garing sementara bahagian dalam masih lagi beku.

Tauhu bergedil ayam ini sangat sesuai dijadikan sebagai snek untuk pelbagai jamuan atau pun sebagai sajian untuk minum petang.  Tauhu bergedil ini memang versi bambam kerana saya keluarkan isi tauhunya untuk dicampur ke dalam adunan bergedil.  Makan seketul pun dah terasa puas kerana isinya banyak, tambahan pula dengan rasa rempah dari ketumbar dan jintan manis tadi, lagilah enak rasanya.

Tips Untuk Frozenkan Tauhu Bergedil dan Supaya Tauhu Bergedil Tahan Lama :

• Jangan masukkan hirisan cili, daun sup atau daun bawang ke dalam adunan bergedil jika anda buat tauhu bergedil untuk difrozenkan supaya tauhu bergedil tahan lama dan tidak cepat basi.  Tambahan pula, hirisan cili, daun sup dan daun bawang ini tidak akan lagi fresh kalau telah difrozenkan dan bimbang akan menjejaskan rasa tauhu bergedil frozen.
• Kentang perlu digoreng sehingga sedikit garing (anda akan nampak ada tompok-tompok coklat pada permukaan kentang) untuk elak kentang goreng dari berair.
• Jangan rebus atau kukus kentang untuk membuat bergedil, sebaliknya kentang perlu digoreng supaya tidak berair.  
• Pastikan ayam cincang yang ditumis bersama bawang dan rempah benar-benar garing ya (tiada jus ayam yang kelihatan) supaya adunan bergedil tidak berair.
• Tambahkan sedikit tepung jagung pada adunan bergedilnya supaya tauhu bergedil tidak menjadi lembik dan berderai setelah digoreng.  Ini kerana, ais akan terbentuk dalam tauhu bergedil yang difrozenkan.  Apabila tauhu bergedil frozen digoreng atau di de-frostkan, ais yang terbentuk akan menjadi cair menjadikannya berair.  Tepung jagung akan meresap lebihan cecair dalam tauhu bergedil.

Saya selalu buat tauhu bergedil untuk difrozenkan sebab keluarga saya sangat sukakannya.  Sedap buat makan-makan dikala menonton drama.  Hehe..Selamat mencuba!

Tauhu Bergedil Ayam

Kategori : Bergedil, Snack

Masa Penyediaan : 20 minit

Masa Memasak : 25 minit

Jumlah Hidangan : Anggaran 23 biji

BAHAN-BAHAN

Tauhu Bergedil Ayam 

Bahan Tumbuk :

2-3 ulas bawang putih

1 sudu besar penuh biji ketumbar (rendam 5-10 minit, kemudian toskan)

1/2 sudu besar jintan manis (rendam 5-10 minit, kemudian toskan)

4 biji kentang bersaiz sederhana besar (anggaran 815 gm tanpa kulit)

1 biji bawang besar (didadu)

315 gm ayam cincang /dada ayam dicincang halus (anggaran 1 & 1/2 keping dada ayam)

Garam secukupnya

Serbuk lada sulah secukupnya

2-3 sudu besar penuh bawang goreng

1-2 sudu besar tepung jagung *saya tambah, di dalam video tutorial tiada 

Tauhu puff secukupnya

Bawang Goreng :

4 ulas bawang merah (hiris nipis)

1-2 ulas bawang putih (hiris nipis)

1 sudu besar tepung jagung

1-2 sudu teh gula pasir

1/4 sudu teh garam

Salutan Telur :

2 biji telur

1 sudu besar tepung jagung (boleh skip)

Secubit garam

Sambal Kicap 

6-10 tangkai cili padi Siam

2 tangkai cili merah (potong pendek)

1 ulas bawang merah (potong kasar)

2 ulas bawang putih 

1/2 cawan air

3/4 cawan kicap manis

Gula secukupnya

Sedikit garam

1/2 sudu besar tepung jagung

2 sudu besar air

CARA MEMBUAT

Bawang Goreng :

1. Panaskan minyak masak secukupnya untuk menggoreng.
2. Lap kering bawang merah dan bawang putih menggunakan tisu dapur supaya bawang goreng tidak berair.
3. Gaul bersama gula pasir, garam dan tepung jagung.
4. Setelah minyak cukup panas, masukkan bawang, jangan terlalu banyak sekaligus supaya masaknya sekata.
5. Goreng dengan api sederhana, kacau selalu supaya sekata.
6. Angkat dan toskan setelah bawang berwarna keemasan.
7. Simpan dalam bekas bertutup setelah sejuk.

Tauhu Bergedil :

1. Tumbuk halus bawang putih, biji ketumbar dan jintan manis yang telah direndam.
2. Potong kecil kentang dan goreng dalam minyak yang banyak sehingga sedikit kecoklatan permukaannya dengan api sederhana.
3. Setelah sedikit kecoklatan, angkat dan toskan kemudian masukkan ke dalam mangkuk.
4. Keluarkan baki minyak menggoreng kentang tadi dan tinggalkan anggaran 2-3 sudu besar minyak di dalam kuali.
5. Tumis bawang besar yang didadu sehingga layu kemudian masukkan bahan tumbuk.  Tumis sehingga harum.
6. Masukkan ayam cincang atau isi ayam yang dicincang, tumis sehingga jus ayam betul-betul garing.  
7. Padamkan api setelah inti ayam masak.
8. Lecek halus kentang menggunakan anak kesung atau pelecek kentang.
9. Masukkan inti ayam dan lecek bersama.
10. Masukkan bawang goreng dan garam secukupnya dan gaul sebati.
11. Potong dua tauhu puff menggunakan gunting bersih, tapi bahagian bawahnya jangan dipotong ya.
12. Keluarkan isi tauhu puff dan campur bersama dengan adunan bergedil tadi.
13. Kepalkan sedikit adunan bergedil, agak-agaklah ya supaya muat nak sumbat bergedil di dalam tauhu puff tadi. 
14. Sumbat adunan bergedil sehingga penuh untuk mendapatkan tauhu bergedil yang bambam.  Buat sehingga selesai.
15. Tauhu bergedil boleh terus disimpan dalam bekas bertutup dan bolehlah difrozenkan.

Menggoreng Tauhu Bergedil :

1. Panaskan minyak masak secukupnya di dalam kuali untuk menggoreng.
2. Kocok sebati telur, sedikit garam dan tepung jagung sehingga tidak berketul.
3. Setelah minyak cukup panas, celupkan tauhu bergedil di dalam salutan telur, golek-golekkan supaya salutan tebal dan masukkan ke dalam kuali (bahagian atas letakkan di bawah ya).
4. Goreng dengan api sederhana dan balik-balikkan supaya warna sekata.  Angkat setelah berwarna keemasan.
5. Toskan lebihan minyak.

Sambal Kicap :

1. Sangai bijan putih sebentar.  Ketepikan.
2. Panaskan sedikit minyak di dalam kuali.
3. Goreng cili padi, cili merah, bawang merah dan bawang putih sehingga sedikit kecoklatan.
4. Kisar halus bersama air dan kicap.
5. Masak semula di dalam periuk, perasakan gula dengan garam.
6. Setelah mendidih, masukkan air bancuhan tepung jagung (campur bersama 1/2 sudu besar tepung jagung dengan 2 sudu besar air).
7. Kacau sebentar kemudian boleh padamkan api.

Menghidang Tauhu Bergedil :

• Tuang sambal kicap di dalam mangkuk atau bekas kecil.  taburkan bijan yang telah disangai.
• Susunkan tauhu bergedil di dalam pinggan yang bersesuaian kemudian taburkan hirisan daun sup, daun bawang dan hirisan cili merah.
• Hidang bersama sambal kicap.

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Fillet Ikan Dori Goreng Rangup | Crispy Fried Dory Fish Fillet

Fillet Ikan Dori Goreng Rangup | Crispy Fried Dory Fish Fillet

   March 24, 2021       Lyn Alina

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My Hubby and I love to enjoy dishes cooked with dory fish fillet.

We've tried making dory fish fillet katsu before, to be eaten with my homemade Japanese curry, which I've posted the recipe previously.

Check out the recipe of my homemade version of Japanese curry here :

https://thelynalina.blogspot.com/2019/09/japanese-curry-with-homemade-curry-roux.html

When I was on diet, our favorite way of cooking the fish fillet was to grilled those lightly seasoned fillets and then eaten with caramelized Holland onion, fried with olive oil and boiled potatoes, carrot and broccoli.

It was a simple yet so yummy dish we inspired from watching a TV programmed (I forgot the name) a few years back.

The dish is actually made with cod fish, but we used dory fish fillet instead.

Cod fish has stronger flavor compared to the dory fish fillet, so you'll need to season the fish with some spices to make it more flavorful.

These fried dory fish fillet, made without egg and milk were a total hit in my home!

I seasoned the fish fillet with chopped curry leaves, pepper, garlic and salt. 

The fillets were cut into smaller pieces and then marinated for at least 30 minutes with the marinade batter.

Since I was not using milk in the batter, I used a mixture of corn flour and all purpose flour to make the batter.

The batter shouldn't be too thick or runny, so you might want to adjust it's consistency when adding the cold water.

I'm used to use cold water to make the batter each time I'm making fried fish fillet.

Cold water is said to make the fried fish fillet more crispy.

So, don't think too much and just follow the advice from the culinary experts!

Click to watch the video on how to make these crispy fried dory fish fillet below :

We loved the hint of curry flavor in our fried dory fish fillet.

Adding curry powder gives the dish a new twist and make it more delightful with refreshing aroma.

If you like intense curry flavor into your fried dory fish fillet, you can add curry powder into the marinade mixture as well.  

1 tablespoon added into the marinade batter is sufficient for this recipe.

We enjoyed our fried fillet with mayonnaise sprinkled with some chopped curry leaves.

If you like spicy, enjoy your fried fish fillet with chili sauce of Thai sauce.

The fried fish fillets are the crispiest when they're still hot, like crispy fried chicken and French fries.

Place the fried fish fillet in a well ventilated container and line the container with kitchen or baking papers to absorb excess oil when they're still warm.

This is important to maintain the crispiness of the fried fillet for a few hours before they turn soft.

So, if you're ready, let's get the nitty-gritty of the recipe.

Happy cooking!

Fillet Ikan Dori Goreng Rangup
(Crispy Fried Dory Fish Fillet)

Category :  Snack, Western

Preparation Time :  20 minutes

Marinade Time : 1 hour

Cooking Time : 15 minutes

Serving Size : 4

INGREDIENTS

Dory Fish Marinade :

2 pieces of dory fish fillet

2 cloves of garlic (finely chopped)

2 stalks of curry leaves (finely chopped)

1/3 cup of corn flour

2 tablespoons of all purpose flour

1/2 teaspoon of salt

1 teaspoon of coarse black pepper powder

Approximately 1 & 1/4 cup of cold water

Coating Mixture :

1/2 cup of corn flour

3 tablespoons of all purpose flour

3 tablespoons of rice flour

1 teaspoon of baking powder

Salt to taste

1 tablespoon of meat curry powder

Breadcrumbs as needed for coating

Other Ingredient :

Cooking oil for deep frying

METHODS

Dory Fish Marinade :

Cleanly washed dory fish fillet and pat dried.  Cut into your desired size.

In a large bowl, combine chopped garlic, chopped curry leaves, corn flour, all purpose flour, salt and coarse black pepper powder.  Mix well.

Add in cold water into dry mixture gradually while stirring.  Adjust water amount so that the batter is not too thick or thin.

Add in dory fish fillet pieces and mix to ensure the fillet pieces are completely soaked in the marinade mixture.

Cover the bowl with cling wrap and marinade for 30 minutes to 1 hour in the fridge.

Coating Mixture :

While waiting for the marinade to be ready, prepare the coating mixture.

In a shallow bowl or a large plate, combine all the ingredients and whisk well.  Set aside for later use.

COATING & FRYING THE DORY FISH FILLET PIECES

After 30 minutes or 1 hour (I marinated my fillet pieces for 30 minutes), remove from the fridge and give it a quick mix.

Take one piece of the fillet with a tong or chopstick and coat with coating mixture.  Place coated fillet on a plate or tray.  The fillet pieces can be stacked.  Repeat for the rest of the fillet pieces.

After that, heat a large amount of cooking oil in a frying pan.

While waiting for the oil to be hot enough, take one coated fillet pieces and dip into marinade mixture.  and coat with breadcrumbs.  Repeat until finish.  (To make coating process easier, place breadcrumbs in a shallow bowl or a plate).  Repeat for the rest of the fillet pieces.

Fry braided fillet pieces once the oil is hot enough over medium heat until golden.  Do not overcrowd the pan so that flipping process will be easier.  Flip to cook on the other side after 1 to 2 minutes to ensure even cooking.

Once the pieces are golden brown on all sides, place fried fillet pieces in a colander or kitchen papers to remove excess oil.

Serve immediately with your favorite dipping sauce!  Enjoy!

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Steamed Chicken Roulade | Rolade Ayam Kukus

Steamed Chicken Roulade | Rolade Ayam Kukus

   September 09, 2020       Lyn Alina

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This is another delicious snack treat for chicken lovers!

This dish is so easy to be made yet it is so yummy!

I can't remember how many times I have made chicken roulade before I decided to share the recipe here in my blog.

These chicken roulades are made of ground chicken breasts, chopped green onions, carrot, onion, garlic and spices of your choice.

I like to use coriander and fennel seeds powder to make the chicken filling for my chicken roulade since I love the fragrant aroma of those spices.

Actually, the aroma of these spices is more fragrant if you're using the seeds, which are roasted until fragrant and finely ground to become powder.

The ready made spices that come is powder form are usually added with rice flour and other ingredients, that's why the flavors are less intense.

I used white instead of black pepper powder for this recipe.

We both are not a fan of spicy food, since we cannot tolerate intense spiciness.

So, our chicken roulade is made with only a hint of pepper. 😄

If you prefer your chicken roulade to be more spicy, you can add paprika or chili powder into the chicken filling mixture.

In my chicken roulade recipe, the chicken filling is wrapped in egg crepe and then steamed for about 30 minutes, until the chicken filling is fully cooked.

I added some flour into the crepe batter, which is the combination of all purpose and corn flour.

To obtain smooth-textured egg crepe, strain the crepe batter before cooking.

The small lumps of flour did not bother me much, so I skip the straining process 😅

Watch my video on how to make steamed chicken roulade through this link :

STEAMED CHICKEN ROULADE

Category : High Protein Recipe, Healthy Breakfast & Dinner, Egg Based Breakfast Ideas, Snack

Yield : 6 rolls of Chicken Roulade

CHICKEN FILLING:

Ingredients:

2 pieces of chicken breasts  | 600 grams

1/2 carrot  - diced

4 to 5 green onions - chopped

1/2 onion - diced

4 cloves of garlic - finely chopped

1 teaspoon of white pepper powder

1 teaspoon of coriander powder

1/2 teaspoon of fennel seed powder

1 teaspoon of salt/ salt to taste

3 tablespoons of corn flour

Egg white from 1 large egg (keep the yolk for the egg crepe)

Instructions:

Cut chicken breasts into small chunks.  In a food processor or dry blender, grind the chicken chunks until they become smooth, paste-like.  Transfer ground chicken into a mixing bowl.

Add the remaining ingredients and mix until all ingredients are well incorporated.

Cover the bowl and set aside while we are preparing the egg crepe for the roulade skin.

EGG CREPE

Ingredients:

5 large eggs

1 yolk 

Salt to taste

1/4 cup or 4 tablespoons of all purpose flour

1/4 cup or 4 tablespoons of corn flour

1/2 cup of milk/water

Vegetable oil for cooking

Instructions:

Crack in 5 large eggs into a medium bowl. Add the yolk and season with salt.  Whisk the eggs until smooth.

Add all purpose flour and corn flour and whisk until well combined. (It is okay if there will be small lumps of undissolved flour in the mixture).

Lastly add milk or water and continue to whisk for another few seconds.  Strain the egg mixture if you want. 

Heat a non-stick pan over medium heat and lightly grease the pan with vegetable oil.  Pour about a ladle of egg mixture into the pan a quickly swirl the pan until the bottom of the pan is fully covered with egg mixture.  Cover to accelerate cooking process and allow the egg crepe to cook over low heat until it set, about 1 minute, depending the thickness of your crepe.  The crepe is cooked on one side only, no flipping is required.

Transfer the egg crepe on a plate and repeat the step until the egg mixture is finished.  You can stack the crepe as they will not stick to each other.

MAKING THE CHICKEN ROULADE

Instructions:

Have the steamer ready by bringing water to boil in the steamer over medium heat. 

Place a sheet of aluminium foil on a chopping board or a flat plate, make sure the aluminium foil is enough to wrap the roulade.  Brush some oil on the aluminium foil to prevent sticking and then lay a sheet of egg crepe on top.

Spread chicken filling on top of the crepe and carefully roll the crepe tightly.  Tuck in the end sides of the rolled crepe and wrap it with aluminium foil.  Fold in the end sides of the aluminium foil to neatly wrap the roulade.  Continue the step with the remaining 5 crepes.

Steam the chicken roulade for 30 minutes over medium heat.  Make sure to frequently check the water level and add hot water once the water is reduced.

Transfer the cooked chicken roulade on a plate and allow to completely cool before cutting.

Cut chicken roulade into 1.5 cm thick with a sharp knife.  You can fry with little oil on a non-stick pan to crisp the surface of the chicken roulade pieces or dip them in a flour batter and deep fry until golden brown if you like.

Enjoy chicken roulade with you favorite dipping sauce!

STORING CHICKEN ROULADE

The leftover can be stored in referigerator for a 2 to 3 days and can be frozen up to a month.  

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Nugget Maggi @ Me Segera Mudah / Instant Noodles Nugget

Nugget Maggi @ Me Segera Mudah / Instant Noodles Nugget

   March 10, 2020       Lyn Alina

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Instant noodles is not only designed to be cooked using it's conventional way - that is..first - to bring water to boil, second - to add the seasoning and additional ingredients and last but not least - the noodles and an egg.

In Malaysia, instant noodles, with the most popular instant noodles brand - Maggi, instant noodles is modified into delicious snacks such as murtabak, or pan fried bread and nugget.
I've made instant noodles murtabak before, unfortunately, the snack is not to my hubby's liking as he prefers the original murtabak, made with minced meat or chicken and the classic murtabak flour pastry.

I made instant noodles nuggets a few days ago, but only now I managed to update it in my blog.
I've been busy in developing my new baking blog, which I specify to share my favorite cookies, cakes, muffins, cupcakes, Malay kueh, brownies, buns, breads and pastries.
All are to be written fully in Malay, since I was inconsistent with the language usage in this blog.
Please feel free to have a look at my new blog here.

I used the most popular instant noodles brand here which is Maggi.
Maggi has variety of instant noodles products such as chicken, curry, tom yam and asam laksa flavored noodles and also fried instant noodles.
Among all the flavors available, chicken and curry flavored noodles are our favorite.

Today's instant noodles nuggets recipe that I'll share is using the chicken flavored instant noodles.
You may use other flavors, but I would recommend to use curry flavored instant noodles as another option.
You may add scallion, chopped coriander or Chinese celery, chopped onion, diced carrot, shredded cooked chicken, minced chicken or minced beef, sausages and so on for additional textures and flavors in your instant noodles nuggets.

NUGGET MAGGI @ MEE SEGERA

INSTANT NOODLES NUGGET

Category : Snack

Serve : 2 -3

Ingredients:

2 packets of instant noodles (I used chicken flavored)

2 eggs

A pinch of salt (if necessary)

1 teaspoon of white pepper powder

2 sausages - cut into small chunks

1/4 carrot - diced

1/2 yellow onion - diced

2 cloves of garlic - finely chopped

Green onion - chopped - optional

For Coating:

4 tablespoons of corn flour (mix with 1/2 cup of water)

Bread crumbs (orange or white is fine)

Methods:

1. Bring 3 to 4 cups of water to boil in a pot.  Add in the instant noodles (without the seasoning) and boil for three to four minutes, until soft.  Strain in a colander and set aside.
2. In a large bowl, mix in the remaining ingredients, including the seasoning of the instant noodles.  Add in the cooked noodle and mix until well combined.
3. Layer a sheet of baking paper or aluminium foil in an 8 x 8 inch baking pan (you may also use round baking pan), oiled the paper and the sides of the baking pan and spread the noodles mixture.  Gently press the noodles cake with a spatula to ensure it is compact.
4. Steam the noodles cake over a medium heat for 30 minutes, until it is completely cooked.  Remove the pan from the steamer and let the cake cools completely.  You may pop the pan into the fridge once the cake is warm to fasten the cooling process.
5. Cut the noodles cake into your desired size and dip each of the cake pieces into the prepared corn flour mixture (alternatively, you can use beaten egg) and coat with breadcrumbs.  Place the nuggets on a plate or arrange in an air-tight container if you want to freeze the nuggets.  For frozen nuggets, separate each layer with plastic or baking papers to prevent the nuggets from sticking together.
6. To fry the nuggets, heat oil in a frying pan and fry the nuggets in several batches (do not overcrowd the pan to ensure nuggets evenly cooked) over medium heat until golden brown on all sides.
7. Transfer the fried nuggets onto a paper towel-lined plate to absorb excess oil.
8. Serve your nuggets immediately with dipping sauce of your choice.
9. Enjoy!

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Coconut Flour Oat Chocolate Chips Soft Cookies

Coconut Flour Oat Chocolate Chips Soft Cookies

   November 21, 2019       Lyn Alina

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I'm still on my way to adapt a healthier lifestyle and to eat healthy.
I'm now adapting a low carb diet, not only to lose my weight but also to keep my body fit and healthy.
Prolonged high blood sugar can cause a number of health conditions and increase inflammation in our body.
Inflammation is associated with the occurrence of many chronic illnesses.

The biggest challenge when adapting a low carb diet is when it comes to sweet treats like cake and cookies.
Actually, I've reduced the intake of sugary foods and beverages since two years ago.
I still eat cake and cookies sometimes, when I crave to indulge sweet treats.
Since we both now prefer to eat less sugar in our diet, we rarely buy cake and cookies from outside.
By making them on my own, I can control the sugar or the sweetener content, and to substitute the ingredients for a healthier options.

These chocolate chips cookies are made with coconut flour with additional rolled oats.
This is my first trial to use coconut flour, and I'm still haven't get use to the right portion when using coconut flour since it absorbs liquid more than the regular all purpose flour or even almond flour.
From the information that I found in few blogs, when we substitute normal flour with coconut flour, we need to reduce the coconut flour portion, or add more liquid and butter.
So, the cookies won't be too dry and hard.

Honestly, I am a bit excited to about sharing my recipe today since this is my first baking experiment using coconut flour.
I'm curious on how my chocolate chips cookies taste like and how is the cookies texture.
So what is the outcome of my cookies?

My cookies turned out to have a soft texture and a little bit dense than wheat or all purpose flour.
They are yummy and bursting with flavors!
When you eat them freshly baked, these chocolate chips cookies are crisp on the outside and soft and chewy on the inside.
I think for my next low carb chocolate chips cookies, I will try to mix between almond and coconut flour to see what is the outcome of my cookies.
But right now, I'm happy with my coconut flour chocolate chips soft cookies, and the richness of coconut flavor and natural sweetness that it has in coconut flour, make it a good option for baking.

I used brown sugar in my cookies but I reduced the amount.
I don't have low carb sweeteners at my home like erythritol, xylitol and stevia, and I'm planning to buy one since I love to bake.

I made my cookies bigger, as I used the ice cream scoop.
This cookies is yummy even my hubby likes to munch on it.
I made these for my post work out treat that's why I made my cookies larger in size.
One piece of cookies for my one hour of workout session.

Nowadays, I prefer to munch on snacks which satiate myself to avoid overindulge in my next meal.
Coconut flour is high in fiber, that is not only helps to keep you feel full longer, but also may help to keep your blood sugar in check.
It is gluten free and a perfect option for those who are allergic to gluten.
So, if you're bored of snacking on fruits, maybe you can add a new twist in your diet and bake these cookies for your snacks.
The best thing is, this cookies is also perfect as your breakfast to go.
Just pack in two to three pieces of these cookies and you can have them on your way to your work place.
You can make the cookies size smaller, so you can get more in quantities.
I keep my cookies chilled because I like the taste more when eating straight from the fridge.
These cookies will no longer be crisp on the outside once cooled.
They will be soft, like a chewy cake.

COCONUT FLOUR OAT CHOCOLATE CHIPS SOFT COOKIES

Course : Snack

Yield : 11 to 20 pieces

Ingredients:

1/2 cup of salted butter

1/3 cup of brown sugar (or 1/2 cup of low carb sweetener)

2 large eggs

1 teaspoon of vanilla essence

1 tablespoon of cocoa powder

1/2 cup of coconut flour

1/2 teaspoon of baking soda

1/2 cup of rolled oats

1/2 cup of semi-sweet chocolate chips

Instructions:

1. Preheat oven to 180℃. Line a baking pan with parchment paper or silicone mat.
2. Spread rolled oats on a baking pan and bake for 2 minutes and cooled.
3. In a large bowl, combine butter and sugar, whisk to combine.  Then add in eggs and vanilla essence and mix well.
4. Sift in cocoa powder and baking soda.  Add in coconut flour.
5. Lastly, fold in chocolate chips and cooled rolled oats.
6. Drop a small portion of cookie dough onto the prepared baking pan, leaving space 3 cm apart.  You may use ice cream scoop.  Flatten the each cookie dough with your hand.
7. Bake in the center rack for 15 to 20 minutes, until cookies are set.
8. Once baked, remove the pan from oven and let the cookies cool slightly on the baking pan as the cookies are very fragile when hot.  Transfer onto the wire rack once the cookies firm and let cool completely.
9. Store the cookies in an air tight container and keep the container away from direct heat, refrigerated is better.

MALAY VERSION

OAT CHOCOLATE CHIPS COOKIES MENGGUNAKAN TEPUNG KELAPA

Bahan-bahan:

1/2 cawan mentega bergaram

1/3 cawan gula perang (atau 1/2 cawan pemanis rendah carbohidrat)

2 biji telur Gred A

1 sudu teh esen vanila

1 sudu besar serbuk koko

1/2 sudu teh baking soda

1/2 cawan tepung kelapa

1/2 cawan rolled oats

1/2 cawan semi-sweet chocolate chips

Cara-cara:

1. Panaskan oven pada suhu 180℃.  Alas dulang pembakar dengan kertas baking atau silicone mat.
2. Bakar sebentar rolled oats selama 2 minit dan sejukkan.
3. Di dalam mangkuk pengadun, satukan mentega dan gula. Kacau rata menggunakan whisk.  Kemudian, masukkan telur dan esen vanilla.  Kacau sebati.
4. Ayakkan serbuk koko dan baking soda dan gaul rata.
5. Masukkan tepung kelapa, coklat chips dan rolled oats yang telah dibakar tadi.
6. Sudukan adunan ke atas dulang pembakar yang telah disediakan, jarakkan lebih kurang 3 cm antara satu sama lain.  Boleh juga menggunakan scoop ais krim.  Leperkan sedikit doh menggunakan tangan.
7. Bakar pada rak tengah selama 15 ke 20 minit atau sehingga biskut masak.
8. Bila biskut telah masak, keluarkan dulang dari oven dan biarkan biskut sejuk sebentar di atas dulang pembakar kerana biskut terlalu lembut bila panas.  Pindahkan biskut ke atas redai dan biarkan sejuk.
9. Simpan biskut di dalam bekas kedap udara dan boleh jugak disimpan di dalam peti sejuk.

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