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Number of pax: 4 pax   Cooking duration: 25 minutes

Good to Know

Squid are good sources of zinc, however control your portion as its rich in cholesterol


2 teaspoons cooking oil
300 g squid, cleaned and sliced
1 onion, sliced
2 bird’s eye chilli, pounded
¼ teaspoon dark soy sauce
100 g carrots, cut into florets
100 g cauliflower, cut into florets
100 ml water
1 ½ teaspoons MAGGI® Oyster Sauce
2 tomatoes, cut into wedges


  1. In a wok, add in the cooking oil and wait for it to heat up.

  2. When the oil is hot enough, add in the onion, garlic and bird’s eye chilli and sauté for 1 minute.
  3. Next, in goes the carrot, cauliflower. Continue to sauté for another 1 minute.
  4. Using a teaspoon, measure ¼ dark soy sauce,1 ½ teaspoons MAGGI® Oyster Sauce, and pour it into the wok. Then, add in the squid. Stir well.
  5. Sauté the vegetables and the squid for 3 minutes.While the soup is simmering, prepare the dip. Mix the MAGGI® Chili Sauce – Thai, chopped coriander, tomato, and MAGGI® CukupRasa™.

  6. Finally, add in tomatoes and stir well for 1 minute.

  7. It’s a simple family favourite that’s best served with steamed rice.

Nutritional Info

Energy 86 Kcal

Protein 12g

Fat 2g

Carbs 4g

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