Sorry, you need to enable JavaScript to visit this website.
Number of pax: 12 pax   Cooking duration: 1 hour

Good to Know

Pumpkins and carrots are high in beta carotene and vitamin A, which are essential to support eye health.


10 litres water
500 g pumpkin flesh, cut into large cubes
10 red dates, washed and pitted
2 cubes MAGGI® Ikan Bilis Stock Cube
1 tablespoon MAGGI® CukupRasa™
300 g winter melon, peeled, deseed and diced
2 cups MAGGI® Chilli Sauce – Thai
3 tablespoons coriander, chopped
1 tomato, cubed
2 teaspoons MAGGI® CukupRasa™
400 g squid, cleaned and sliced thinly
2 bird’s eye chillies, sliced
1 teaspoon ginger, blended
2 packets MAGGI® 2-Minute Noodles Kari
5 pieces scallops
5 pieces prawns
300 g red snapper fillet, thickly sliced
2 cobs sweet corn, cut into 3 segments each
200 g Chinese cabbage
200 g green vegetables (iceberg, bok choy, spinach)
200 g oyster mushrooms, sliced


  1. For the soup based variant, add the pumpkin and red dates to a big pot of water. Bring it to a boil.

  2. When the liquid starts bubbling, reduce heat and allow it to simmer for 30 minutes or until the pumpkin has soften.
  3. Then, proceed to add in the winter melon and season to taste with MAGGI® CukupRasa™ and MAGGI® Ikan Bilis Stock Cube.
  4. Reduce heat and simmer for 30 minutes or until pumpkin is soft.
  5. Add winter melon and season to taste with MAGGI® CukupRasa™ and give it a good stir.

  6. While the soup is simmering, prepare the dip. Mix the MAGGI® Chili Sauce – Thai, chopped coriander, tomato, and MAGGI® CukupRasa™.

  7. When serving, scoop a little of each ingredient into individual serving bowls and fill with soup.

  8. For the hotpot variant, set a steamboat or clay pot on a portable stove at the dining table. Fill it up with enough liquid (soup or broth) and add in the suggested ingredients into the soup.

  9. Bring it to a boil and enjoy this flavoursome dish with steamed white rice.

Shop MAGGI® Now

with us