Saturday, January 23, 2010

Banana-Walnut Muffin

Among all baking products that I've tried, I think making muffin is the easiest. Seriously! I got this recipe from this blog called Mad Baker and boy, am so glad I tried it out.

I really like it because the measurement is just a matter of using cup or spoon ( I don't have food weight scale so I hate those recipes that use SI unit - grams, pounds). And one more thing I like, there's no need to use mixer (well, I guess if I have a mixer which is as good as Kitchen Aid or Bosch, I would not have problem with that...hehehe).

And the taste? tasted so delicious! The recipe is so good! I'm not lying. Because since I always sucks at baking and fully dependent on the recipe I got ( I wouldn't know how to adjust a baking recipe), I am so impressed whenever I get a good baking result. Just a week ago I was so frustrated that marble cake I tried to bake turned out to be a flat-hard cake even though I followed the recipe exactly as it is.

So if you like to try, here is the recipe (cut & paste from Mad Baker)

2 cups plain flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon (optional)

4 ripe bananas, mashed
2/3 cup granulated sugar
1 egg & 1 egg yolk, lightly beaten
1/2 cup butter, melted
1/3 cup coarsely chopped walnuts (optional)

1. Preheat oven to 190 degrees C. Line a 12 cup muffin tray with muffin cups or grease lightly with butter.
2. Sift the flour, baking powder, baking soda, salt and cinnamon into a large bowl.
3. In another bowl, beat the mashed bananas, sugar, eggs and melted butter together.
4. Stir the banana mixture and walnuts into the flour mixture until just combined.
5. Divide the batter into the muffin tray.
6. Bake in preheated oven on the middle rack for 20 minutes or until golden brown and a toothpick inserted into the centre of a muffin comes out clean.

Thursday, January 21, 2010

Ayam Percik

Saya dah lama mengidam nak buat ayam percik sendiri. Sebenarnya nak kata mengidam nak makan tu xde la sgt cuma sy nak try buat sendiri. Tapi cik hubby pon suka ayam percik. So try masakan2 yg dia suka makan, berbaloi la jugak tapi kalau x menjadi sendiri mau ingat la!

Saya amik resepi dari Myresepi. Senang aje buat rupanya. Saya salin resepi dah lama tp x buat2 sbb rasa mcm complicated. Tu lah...tak cuba tak tau kan?


- 4 bahagian ayam ( saya guna bahagian paha bersama rusuk. Kat sini dipanggil schenkel - bahagian ayam yg paling murah)
- 1 1/2 cawan santan pekat ( saya guna 1 tin besar santan)
- 1 labu bawang besar
- 2 cm halia
- 2 batang serai
- 1 sudu kecil ketumbar ( sy guna serbuk)
- 1/2 sudu kecil jintan putih ( sy guna serbuk)
- 1/2 cawan tepung beras
- 3 sudu cili kisar (amaun bergantung kepada kepedasan yg disukai. Sy kurangkan sbb cili kering kat sini agak pedas)
- sedikit asam jawa atau asam keping
- garam dan gula secukup rasa


1. Kisar bawang, halia, serai, ketumbar dan jintan. Perapkan dgn ayam (lagi lama lagi bagus, sy biarkan semalaman)
2. Masukkan ayam yg diperap bersama tepung beras yg digaul sekali dgn santan, garam, cili dan lain2 kedalam periuk. Masak sehingga ayam suku masak dan kuah menjadi pekat.
3. Angkat ayam bersama sedikit kuah dan masukkan dlm loyang pembakar.
4. Bakar dalam oven dgn suhu 200C selama 1/2 jam atau sehingga ayam masak.

Nasi Goreng Daging

Nasi goreng memang versatile kan? Kalau org Melayu, nasi goreng boleh jadi menu sarapan pagi, makan tengahari atau pon makan malam. Macam2 resepi nasi goreng pon ada...nasi goreng paprik la, nasi goreng kerabu la, nasi goreng USA pon ada!

Nasi goreng saya yg kat atas tu, resepinya ikut sedap saya aje apa nak letak. Kalau ada nasi goreng USA, sy panggil Nasi Goreng Jerman, boleh? Hikhikhik...

Ok, sebenarnya nasi goreng tu terjadi sbb sy ada leftover daging dr masakan Stir-fried Beef with Sesame Seeds aritu. Selalu kalau ada leftover, even sejemput pon sy akan simpan dalam freezer sbb sayang nak buang. Kalau simpan kat freezer ngan kadar segera (contoh, right after lepas makan), insyaallah makanan tu ok. Lepas tu recycle la balik. Tapi recycle pon kena ubahsuai supaya ianya lebih sedap (dalam kes saya, supaya cik hubby x reject!) . Contohnya nasi goreng ni, sy tumis macam biasa nak buat nasi goreng, ada bawang merah, bawang putih dan cili kisar. Lepas tu baru masukkan daging leftover ni. Lepas tu perisakan la ngan garam, oyster sauce atau apa2 saja yg anda sukai. Nak bagi colourful tambah la sayur2an.

So kali ni saya x letak resepi la. Nasi goreng sapa2 pon boleh buat kan? Saja je nak tayang gambar (walau gambar x cantik pon...hahaha). Dah habit la sekarang (or should I say tgh ada mood?), asal siap masak je nak amik gambar.

Onion Quiche

This is also something I got from Very easy to make and delicious too. Actually I wanted to make Spinach Quiche but I didn't have frozen spinach at the time so I made my own version of quiche.

And this time, I used the ready-made croissant crust as shown in the video from It's very innovative...I like it!


- 1 pack of ready made croissant crust
- 1 onion - chopped
- 1 red capsicum - chopped
- shredded cheese
- 1 egg
- 1/3 cup milk


1. Preheat oven to 200C. Take a muffin pan, spray or rub the mould with a bit of oil to prevent sticking. Open up the croissant pack and lay the crust on a clean surface. Take one piece of croissant (triangle shape) and cut into three small triangle. Lay each small piece of triangle into each mould. Repeat the process for all pieces of crust.

2. Fill half of the mould with shredded cheese. Then a bit of onion, and capsicum. The amount of cheese, onion and capsicum can be varied depending on your likeness.

3. Beat the egg with the milk with a bit sprinkle of pepper. Pour the batter into each mould.

4. Bake the quiche for about 10 minutes or until it becomes brownish.

Thursday, January 14, 2010

Chicken Pot Pie

I feel in love with the ready-made pastry puff because it saves a lot of time making meal using it. And ready-made pastry puff is also cheap! It´s just 69 cent for one piece of pastry puff.

I´ve been wanting to try this chicken pot pie after seeing the menu in Cafe World. You know...the game in Facebook. So much for introduction eh?

Then I watched a video how to make it from This site has many how-to make-videos using ready-made pastry puff which I like so much.

The recipe is as follows:

- 2 package of ready-made pie crust (pastry puff)

- 1/3 cup butter
-1/3 cup chopped onion
-1/3 cup all-purposed flour
- 1/2 teaspoon salt.
-1/4 teaspoon pepper
- 1 3/4 cup chicken broth
- 1/2 cup milk
- 2 1/2 shredded cooked chicken ( I boiled chicken meats and then chopped)
- 2 cups frozen mixed vegetables - thawed


1. Heat the oven 220C
2. Lay one crust on a pie pan
3. Melt butter over medium heat. Add onion. Cook for 2 minutes. Stir in flour, salt and pepper until well blended. Gradually stir in chicken broth and milk. Cooking and stiring until bubbly and thickened.
4. Stir in the shredded chicken and mixed vegetables. Remove from the heat.
5. Spoon mixture into crust-lined pan. Top with second crust. Seal the edge and flute. Cut slits in several places on top of the crust.
6. Bake for 30 to 40 minutes or until crust is golden brown. During the last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

Cream of Mushroom Soup

My girls love to eat mushroom soup so much. Back in Malaysia, it's either we will eat it at Pizza Hut (yeah, i was expensive but besides no time, I also didn't have much time to cook it myself), or I will buy the Campbells - from the can!

But here I would to do it myself. The ingredients are cheap and I have ample time to cook (if I don't waste my time in front of the laptop..ngeeeeeee).

For the baguette shown in the picture...well that one, I just bought the frozen package (which has spread of krauter (herbs) and butter in each pieces) from the store and baked it (ok, I cheat a bit here!).

For the soup, I got the recipe from Simply Recipe.


-1 pack of white mushroom, cleaned and sliced.
- 1 tbs of lemon juice
- 1 tbs butter
- 2 tbs shallots (i used onion)
- 1 tbs chopped fresh thyme or 1 tsp dried thyme
- 1/2 bay leaf
- 1 tsp salt
-1/2 tsp fresh ground black pepper
- 2 cups heavy cream
- 1.5 cups chicken stock
- 1 tsp cornstarch dissolved in 1 tbs water

1. In a food processor, coarsely chopped mushrooms and lemon juice.
2. Melt butter in a sauce pan, and lightly saute shallots on medium heat. Add mushrooms, thyme and bay leaf, saute over moderate heat for 10-15 minutes or until liquid that is released from the mushrooms disappear.
3. Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes
4. Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste.

Wednesday, January 13, 2010

Brussels Sprout & Mushroom

Brussels sprout is one of the winter vegetables like broccoli, cauliflower and so forth. In Germany it is called Rosenkohl. I've never seen this vege back in Malaysia before. I guess it's not popular there or probably too expensive to be sold because it has to be imported. Unlike broccoli or cauliflowers that can be grown in Malaysia's highland, Cameron Highland.

I don't really fancy this vege too. Because it taste a bit bitter. But I still buy it anyway because during winter season like this, it's not easy to get other type of vege in the supermarket nearby my house. Or even there are some summer veges avaible, which probably imported, the price is darn expensive. So I just make do with whatever affordable, vege.

At first, I did'nt know how to cook this brussels sprout. So I browsed through the internet and one of the blog showed a cuisine of brussels sprout cooked with mushroom and cocktail shrimp. I'm sorry I couldn't remember the blog's name because I just read through the recipe once. It's so simple that I don't even need to write it down.

The taste is something I like. The combination of button mushroom, cocktail shrimps and oyster sauce makes the brussels sprout tastes good to me. This definitely will be something I would cook again and I just bought another bundle of brussels sprout yesterday :)

Let's see how I cook it:


- Half a bundle of brussels sprout (depends how much you want to cook)
- Half a pack of white mushroom, cleaned and cut into quarter
- a small bowl of cocktail shrimps (or any kind of shrimps
- 2 cloves of garlic - chopped
- 1 shallot - chopped
- 2 tbs oyster sauce
- 2 tbs of cooking oil


- Cut a bit the bottom of the brussels sprout, halve then wash.
- Put water in a sauce pan. Bring to boil.
- Toss in the brussels sprout and mushroom into the boiling water. Leave them a while.
- Remove the vegetables from the water and drain them. Put the vegetables in a serving plate.
- In a separate pan, heat up the oil and stir-fry the garlic and shallot until yellow.
- Add the shrimps
- Add the oyster sauce and a bit of water to make some gravy.
- Pour the gravy on top of the vegetables.
- Ready to serve.

Tuesday, January 12, 2010

Stir-Fried Beef with Sesame Seeds

This is a Chinese recipe I got from Chinese´s Food Blog. I just want to give it a try since I like variety. It is not really to my taste but it´s quite easy to cook.

So here the copy and paste recipe. The original recipe can be obtained from here.


  • 1/2 pound flank steak
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 cup mung bean sprouts
  • 1 stalk celery
  • Marinade:
  • 4 teaspoons liquid honey
  • 3 tablespoons soy sauce
  • 1 tablespoon water
  • 1 green onion, chopped
  • 2 teaspoons cornstarch
  • Sauce:
  • 1 tablespoon oyster sauce
  • 1/4 cup low-sodium chicken broth
  • 1 teaspoon granulated sugar
  • Other:
  • 1 clove garlic
  • 2 slices ginger
  • 1 teaspoon cornstarch mixed with 4 teaspoons water
  • 3 tablespoons white sesame seeds, toasted
  • 4 tablespoons oil for stir-frying


Wash and drain the vegetables. Remove the stems and seeds from the bell peppers and cut into thin strips. Rinse and thoroughly drain the mung bean sprouts. String the celery and cut on the diagonal into thin strips.
Cut the flank steak across the grain into thin strips. Combine with the marinade ingredients, adding the cornstarch last. Marinate the steak for 15 minutes.
Combine the sauce ingredients and set aside.
Heat the wok over medium-high heat. Add 2 tablespoons oil to the heated wok. When the oil is ready, add the beef. Brown briefly, then stir-fry until nearly cooked through. Remove from the wok. Clean out the wok if necessary.
Add 2 tablespoons oil. Add the garlic and ginger and stir-fry briefly until fragrant (about 30 seconds). Add the green pepper and the celery. Stir-fry briefly, and add the red pepper.
Push the vegetables up to the sides of the wok. Add the sauce in the middle of the wok. Heat briefly, then add the cornstarch and water slurry, stirring to thicken.
Add the steak back into the wok. Add the mung bean sprouts. Mix everything together. Sprinkle with the sesame seeds before serving. Serves 2 or 4 (as part of a multicourse meal).


Karipap mmg kuih kegemaran sy. Kalau dulu, setiap pagi sy boleh sarapan dgn 3 biji karipap on the go. Kalau x mengenangkan diri yg senang gemuk, lebih dr 3 biji pon sy sanggup makan. Tapi cuma karipap inti kentang aje yg sy suka. Kalau inti keledek, sy kurang gemar. Rasa mcm x kena aje rasa manis2 keledek tu dgn karipap.

Sejak duduk di Germany ini, kerap kali sungguh sy membuat karipap. Sebabnya sy dah belajar cara senang dan sedap utk membuat karipap dari seorg kawan yg dah menetap lama di Germany ni. Dan mujur la sy ada bawa acu karipap dr malaysia. Takde acu pon xpe sebenarnya tp utk org yg x hebat cam sy, tanpa acu nanti karipap ada pelbagai saiz. Ada kecik, ada besar...kan tak best!

Utk kulit karipap, sy guna butter instead of minyak sbb dgn butter kulit karipap lebih gebu dan rangup. Dan utk inti sy lebih suka guna minced meat (daging cincang) sbb lebih cepat dimasak dibanding dgn daging yg dipotong kecil.

Then even with acu pon, sy masih lg buat kelim karipap. Sbbnya kalau x kelim, bukan saja x cantik tp karipap pon senang terbuka masa digoreng.

Selalunya sy akan buat karipap dgn 1 kg tepung dan 2kg kentang dan dgn acu saiz sederhana boleh menghasilkan lebih kurang 60 biji karipap. So, boleh la di sejuk-bekukan utk simpanan dan boleh juga bg kat kwn2.

Cara2 membuat karipap ini:

Utk kulit karipap:
- 1kg tepung gandum
- 1 buku butter (250g)
- 2 sudu teh garam
- air sejuk


1. Cairkan butter di dalam pan.
2. Dalam mangkuk besar, gaul tepung dan garam hingga sebati.
3. Tuangkan butter yg sudah dicairkan ke dalam tepung. Gaul rata.
4. Tambahkan air sejuk sedikit demi sedikit sambil menggaul adunan tepung. Gaul sehingga tepung tidak lg melekat di tangan dan bekas. Jika terlebih air, tambah tepung.
5. Uli doh seketika utk menjadikan ianya lembut dan sekata. Buat satu doh besar.
6. Tutup bekas berisi doh dgn pembalut plastik dan simpan didalam peti sejuk (bahagian fridge, bukan freezer) selama 1-2 jam.

Inti karipap:


-2kg kentang
-300g daging kisar (boleh juga guna ayam yg dipotong kecil2)
- 3 sudu makan rempah kari daging - dibancuh dgn sedikit air utk dijadikan paste
- 4 biji bawang merah atau 1/2 biji bawang besar - dipotong dadu
- 2biji bawang putih - dicincang halus
- 1 sudu makan daun kari
- 2 sudu makan sos tiram (oyster sauce)
- daun seleri - dicincang halus
-2 sudu makan minyak utk menumis

1. Buang kulit kentang, basuh bersih dan potong dadu berukuran 0.5 cm.
2. Rebus kentang dgn sedikit garam. Bila kentang separa lembut, angkat dan toskan.
3. Panaskan minyak utk menumis. Tumis bawang putih, kemudian bawang merah dan daun kari sehingga wangi.
4. Masukkan rempah kari dan biarkan seketika. Tambah air jika terlalu kering.
5. Masukkan daging kisar. Kacau sebati dgn rempah dan biar sehingga daging masak.
6. Masukkan sos tiram. Kacau sebati.
7. Masukkan kentang yg sudah direbus dan kacau sebati.
8. Bila kentang sudah lembut, matikan api.
9. Masukkan daun seleri dan kacau sebati.
10. Perisakan dgn garam jika ianya masih tawar. Selalunya x perlu sbb kentang sudah direbus dgn garam dan masakan juga mengandungi sos tiram.

Utk membuat karipap:

1. Keluarkan doh dr peti sejuk. Bahagikan doh kepada saiz2 yg lebih kecil bersesuaian dgn saiz acu.
2. Gelek satu doh yg kecil. Jgn gelek terlampau tebal atau nipis. Letakkan ia diatas acu.
3. Isikan inti bersesuaian dgn saiz doh. Jgn isi terlalu byk sbb boleh mengakibatkan karipap pecah semasa digoreng.
4. Kepitkan acu. Keluarkan karipap dari acu dan kelim tepi karipap utk memastikan karipap tidak terbuka semasa digoreng dan utk nampak lebih cantik.
5. Susun karipap diatas dulang yg telah disapukan minyak atau dilapik dgn baking paper utk mengelakkan karipap melekatkan di atas permukaan dulang sebelum digoreng (kalau x, bila diangkat karipap senang pecah)
6. Ulang proses 2-5 hingga semua doh habis.
7. Panaskan minyak utk menggoreng karipap.
8. Goreng karipap sehingga kekuning2an atau garing mengikut suka.

Nota: Utk karipap sejuk-beku, bg mengekalkan bentuknya dan supaya mudah disimpan, goreng karipap sehingga kulitnya sedikit keras (jgn sampai garing atau kekuning2an) dan sejukkan. Selepas sejuk bolehlah dimasukkan kedalam plastik dan disimpan di bahagian freezer.

Saturday, January 9, 2010

Bubur Jagung & Keledek

Cik HB sy adalah peminat bubur yg tegar. Jadinya walaupun sy kurang gemar akan makanan manis, selalu la jugak sy masak bubur demi suami tercinta (*wink2*)

Antara bubur yg mudah dibuat adalah bubur jagung yg kadang2 sy campur keledek dan kalau musim ada labu, sy campur labu juga. Dan utk lebih sensasi, sy campur dgn biji sagu juga.

Dan disini, sy kurangkan penggunaan santan tetapi lebihkan susu segar. Sebabnya santan adalah mahal disini, dan santan yg berlebihan adalah tidak bagus utk kesihatan kan?

Utk bubur versi saya ini, resepinya adalah:


- 1 tin jagung manis
- 1 biji keledek
- 1 peket kecil biji sagu
- gula pasir/gula melaka (amaun mengikut rasa manis anda)
-sehelai daun pandan
- 1/2 tin santan pekat
- 1 gelas susu segar


- Kupas kulit keledek dan potong mengikut saiz yg bersesuaian. Rebus dgn sedikit air sehingga lembut.
- Masukkan santan pekat kedalam periuk berisi keledek rebus. Didihkan dgn api sederhana.
- Masukkan daun pandan yg disimpulkan kedalam periuk.
- Masukkan biji sagu dan jagung. Masak sehingga biji sagu kembang.
- Tambahkan gula mengikut kadar kemanisan yg disukai.
- Tambahkan susu dan masak sehingga mendidih. Kacau sesekali utk mengelakkan kuah berketul2.

Friday, January 8, 2010

Roasted Chicken Menu

Sesekali kalau dah bosan makan nasi, saya akan masak menu ala2 western. Antaranya ayam panggang yg disertai ngan 1-2 jenis side dishes. So yg diatas adalah roasted chicken yg di perap dgn thyme, paprika, garam dan pepper. Saya belasah aje bahan2nya sbb masa tu sy malas nak godek2 resepi di internet. Dan utk sos, sy buat sos lada hitam yg sy dpt resepinya dr Myresepi. Then side dishes, sy buat baked potato yg dimakan ngan sos bawang putih yg dicampur ngan yogurt (yg ini sy guna sos ready made aje). Dan salad pasta.

Roasted Chicken:


- 4 bahagian ayam yg telah dicuci bersih - sy guna bahagian peha dan rusuk (kat sini dipanggil schenkel)
- 2 sudu makan dried thyme - kalau ada fresh thyme lg bagus
- 2 sudu makan serbuk paprika
- 1 sudu mkn serbuk lada hitam
- garam

Gaul semua bahan2 dan perap ayam selama 1 jam. Lagi lama lagi bagus. Selalunya sy biarkan semalaman. Panaskan oven pd suhu 220C. Kemudian masukkan ayam yg dah diperapkan dan bakar lebih kurang 45 minit ke 1 jam. Periksa ayam samada sudah betul2 masak sebelum dikeluarkan dari oven.

Sos Lada Hitam
Sumber: Myresepi

· 2 sudu butter

· 1 1/2 sudu tepung gandum

· sebiji bawang besar(potong dadu)

· sebiji tomato (potong dadu)

· seketul kiub ayam knors

· 2 cawan air

· sedikit kicap pekat

· sedikit sos cili/sos tomato

· garam dan gula secukup rasa

· 1 sudu lada hitam(tumbuk halus)*boleh lebihkan amaun ikut selera

tepung jagung


  • Cairkan butter dengan api kecil.
  • Apabila cair masukkan tepung gandum dan kacau sehingga perang
  • Kemudian masukkan bawang dan kacau sehingga naik bau wangi.
  • Masukkan kiub ayam dan kacau.
  • Masukkan air tadi dan kacau. Tambah sos cili(amaun ikut suka nak pedas atau tidak). Kacau hingga sebati.
  • Tambahkan kicap pekat sedikit demi sedikit. PERHATIAN jgn sampai hitam sgt, agak2 kecoklatan dah cukup.nanti tk cantik bile dihidang..apabila masak sos akan lebih likat dan hitam.
  • Masukkan tomato yang telah dipotong dadu tadi dan kacau
  • Tambahkan sedikit gula dan garam secukup rasa
  • Masukkan lada hitam yang telah ditumbuk tadi sedikit demi sedikit. Kacau hingga menggelegak.
  • Jika sos kurang likat, masukkan tepung jagung yang telah dibancuh dengan air sedikit demi sedikit sehingga agak-agak likat.Apabila sejuk sos akan lebih likat.
Saya suka sgt ngan resepi ni. Sangat mudah dibuat.

Baked Potato

- Ambil beberapa biji kentang, basuh dan kemudian balut setiap satu dgn kertas aluminium. Panggang bersama dgn ayam tadi. Kentang adalah siap dimasak jika lembut bila dicucuk dgn garfu.

Utk makan, belah dua kentang dan tuang sos bawang putih yg dicampur dgn yogurt.

Salad Pasta


- 2 cawan pasta - sy guna jenis twisted, any type will do.
- 1 biji tomato - dipotong dadu
- 1/2 biji timun - dibelah dua, dan dihiris nipis
- sedikit daun salad - dihiris
- sedikit olive oil
- garam
- white pepper


Rebus pasta dgn sedikit minyak sehingga lembut. Toskan. Campur semua bahan2 diatas didalam mangkuk salad dan gaul sebati. Perisakan dgn garam dan white pepper.

Saturday, January 2, 2010

Kerabu Perut

Dah lama x update blog ini. Mcm biasa...tiada mood.

Namun memandangkan sudah masuk tahun baru 2010, maka kesian pulak tgk blog ini xde update. Hence, mari tgk resepi terbaru yg sy cuba - Kerabu Perut.

Kat sini senang nak buat apa2 masakan berkaitan ngan perut sbb perut yg dijual disini dah selamat dibasuh ngan bersih dan dah di steam kan. Kita cuma tinggal nak masak aje. Mcm nak buat kerabu perut ni, sy cuma bilas perut ngan air then celur ngan air panas.


500g perut - dicelur dgn air panas, kemudian dipotong nipis2.
1 mangkuk kecil taugeh
2 sudu besar kerisik
1 biji bawang besar - dipotong bulat2.
4-5 biji cili api - dipotong halus
air perahan limau nipis - sy guna lemon
1 inci halia - dipotong halus
Gula & garam


Gaul semua bahan2 diatas, kemudian perisakan dgn gula dan garam.