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Number of pax: 4 pax   Cooking duration: 30 minutes


200 g Beehoon, soaked until soft and drained
4 tbsp Corn oil
5 cloves Garlic, chopped
1 tbsp Dried shrimp, pounded
100 g Prawns
100 g Squid
3 tbsp Water
100 g Mustard greens (sawi), cleaned and sliced
100 g Carrots, shredded
100 g Beansprouts, washed and drained
1 ½ tbsp MAGGI® CukupRasa™
3 tbsp Water
1 ½ tbsp Vinegar
  Red bird’s eye chilli + sweet soy sauce
  Fried shallots
  Calamansi lime, sliced in half


  1. In a large kuali, preheat over high heat and stir fry garlic, dried shrimp, prawns, and squid for 5 minutes. Add in water to avoid it getting burnt.
  2. Stir in beehoon, sawi, carrots, and beansprouts. Stir fry for 3 minutes.
  3. Add in MAGGI® CukupRasa™.
  4. Add in water to soften beehoon.
  5.  Add in vinegar and mix well.
  6. Garnish and serve hot.

Tips: Soak beansprouts in ice water to maintain crunchiness.

Pairing: Cut chilli, Lime, Fried Onions, Iced black tea with lime – refer to picture

Nutritional Info

Energy 340 Kcal

Protein 11g

Fat 8g

Carbs 56g

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