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Tuesday, January 22, 2013

Fried Brocoli & Khasiatnya


Assalammualaikum.... Selamat tengahari semua... :)

Yaa... bersua kembali kita di dapur i yang ala-ala je ni :D

Sekejap ada sekejap tak de :D

Busy sekarang ni, sibuk dengan pelbagai projek penulisan 2013.. banyak undangan yang terpaksa di atur jadualnya agar jangan bertindan dan demi menghormati pihak penganjur.

Belum lagi dengan persiapan projek buku resipi yang kedua.. dup! dap! dup! dap! je ni... itu lagilah persiapan yang terperinci yang perlu i aturkan... gerenti tidur tak nyenyak, makan tak kenyang! :D
Tak pe.. tak pe... nak cari rezeki kena sabar dan gigih dalam melakukan apa jua.. Insya~ALLAH hasilnya pasti ada... mudah-mudahan segalanya berlari berjalan dengan lancar.. ~Wallahualam~

Fried Brocoli



Khasiat Brocoli : search dari google :D

Description

Broccoli is a cruciferous vegetable that belongs to the cabbage family, which also includes arugula, cauliflower, collards, bok choy, kale, mustard greens, radishes, turnips, watercress, rutabaga, and brussels sprouts. It is identified by its dense clusters of green flower buds.

Overview

Broccoli contains certain chemicals that may reduce the risk of colorectal or other cancers, although it is not clear which individual compounds may be responsible for the protective effects. While research in this area continues, the best advice at this time to reduce cancer risk is to eat a wide variety of vegetables. It is reasonable to include broccoli as part of a balanced diet.

How is it promoted for use?

Broccoli is considered a good source of nutrients because it is rich in vitamin C, carotenoids (vitamin A-like substances), fiber, calcium, and folate. Broccoli is also a source of many substances called phytochemicals, or plant chemicals, that may have anticancer properties. For example, broccoli contains several compounds called isothiocyanates, including sulforaphane and indole-3-carbinol (I3C), which have been touted as possible anti-cancer agents in recent years. Early studies have shown these substances may act as anti-oxidants and may boost detoxifying enzymes in the body. Some studies have also suggested they may alter the levels of estrogen in the body, which might affect breast cancer risk.
The chemical composition of broccoli and other cruciferous vegetables is complex, which makes it hard to determine which compound or combination of compounds may provide protection against cancer. Eating a wide variety of plant-based foods may be the best way to get the necessary components.
Some researchers suggest that small amounts of broccoli sprouts may protect against the risk of cancer as effectively as much larger amounts of the mature vegetable. We are not aware of any clinical studies that have been done in humans to verify this claim.

What does it involve?

Broccoli can be eaten raw or cooked in a variety of ways. It can be purchased fresh or frozen in most grocery and organic food stores. Broccoli retains the most nutrients when eaten raw. Cooking reduces some of the benefits of broccoli because the heating process seems to destroy some anti-cancer compounds.
Some chemicals found in broccoli, such as indole-3-carbinol, are also available in pill form as dietary supplements.

What is the history behind it?

Broccoli has been around for more than 2,000 years but has only been commercially grown in the United States since the 1920s. Today, more than 90% of the broccoli harvested in the United States comes from California, although it is also grown in other parts of the country.
About 2 decades ago, researchers first suggested a possible link between diets high in cruciferous vegetables (a group of plants including cauliflower, cabbage, broccoli, and Brussels sprouts)) and a lower risk of cancer. However, it was not until the 1990s that certain chemicals found in broccoli were identified as possible cancer-preventing compounds. In 1997, a study was published that noted broccoli sprouts had higher levels of one of these compounds than mature broccoli.

Dah! Jom! Masak!

Fried Brocoli


BAHAN-BAHAN :

400 gm brocoli       } potong kecil
1 tin cendawan butang   } potong dua
1 batang karot        } potong nipis
1 sudu kecil tepung jagung + 4 sudu besar air  = larutkan
50 ml air
4 sudu besar sos tiram
garam secukupnya

BAHAN TUMIS :

minyak
1 biji bawang besar    }
3 ulas bawang putih   }
1 batang cili merah    }  hiris
2 keping fish cake     }  

CARA :

  1. Panaskan sedikit minyak dan masukkan *BAHAN TUMIS* sehingga naik bau.
  2. Masukkan fish cake, cili merah dan kacau sebati.
  3. Masukkan air dan renehkan sebentar.
  4. Masukkan cendawan, brocoli, sos tiram, tepung jagung dan sesuaikan rasa.
  5. Angkat dan hidangkan!!        

TARRAAA!!!

Fried Brocoli 


As usual.. masakan i tiap hari sangat simple..

Simple made Easy! 

yang penting tiap hidangan itu lengkap, berkhasiat dan jimat belanja! tak giteeww?

kannn.... ;)


Sekian dulu..

Tunggu petang nanti.. Insya~ALLAH ada minum petang... permintaan Pak Habibi i yang TerBamBOM!

Jumpa nanti.. jaga diri...:)

Assalammualaikum..

TATA!! 

 

4 comments:

asmah yusof said...

Salam syg kak sha...
mmg simple+best+berkhasiat...yg penting hindangannya lengkap kannnn....asz mmg suka sgt sayur nie :)

Amie said...

Suka makan brokoli Sha... lagilah yang ada bunyi krup krap tu masa mengunyahnya!

Noor Yusoff said...

As salam Sha...tengelam timbul...hehe apapun saya suka jenis stir fry gini...best sangat.

dZana said...

aslmkum sha.. lama akk tak tinggal komen di dpur sha.. slalu intai2 jer dr jauh.. harap sha tak kecil hati yer.. smga tahun 2013 sha terus menghasilkan karya2 yg lebih hebat.. mmg rajin sha ni.. dgn novel, buku masakan n masak2 lagi.. smlm beli brokoli tpi tak sempt lagi nak masak2.. terliur tgok masakan sha ni.. muaaaaahhhh

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