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Number of pax: 6 pax   Cooking duration: 20 minutes


200 g peanuts, pan fried with 2 tablespoon of oil
3 shallots
2 cloves garlic
3 bird's eye chillies
5 dried chillies, soak until soft and blend
1 cm kencur (sand ginger/aromatic ginger)
1 kaffir lime leaf
1 cube MAGGI® Ikan Bilis Stock Cube
1 tablespoon lime juice
2 tablespoon tamarind paste
100 ml water
3 tablespoon palm sugar
150 g bean sprout, blanched
300 g water spinach/kangkung, blanched
100 g long beans, blanched
3 firm tofu, pan fried
2 pieces tempeh, pan fried
150 g cabbage, blanched


  1. After the peanuts are pan fried, drop them into a pestle and mortar and pound them until roughly smooth. Set it aside.
  2. Mix the tamarind paste with 100ml water.
  3. Next, pound the shallots, garlic, bird’s eye chillies, blended dried chillies, kencur, kaffir lime leave, MAGGI® Ikan Bilis Stock Cube, lime juice, tamarind juice and palm sugar. Mix in the pounded peanuts.
  4. Arrange vegetables on a serving plate and pour the peanut sauce over right before serving. Stir everything together and enjoy!

Nutritional Info

Energy 325 Kcal

Protein 17g

Fat 23g

Carbs 20g

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