There’s nothing like seeing the family enjoy the meals you prepare. It’s sure to put a smile on your face.
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|
|2||bird’s eye chilli, pounded|
|¼ teaspoon||dark soy sauce|
|100 g||carrots, cut into florets|
|100 g||cauliflower, cut into florets|
|1 ½ teaspoons||MAGGI® Oyster Sauce|
|2||tomatoes, cut into wedges|
In a wok, add in the cooking oil and wait for it to heat up.
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™.
Finally, add in tomatoes and stir well for 1 minute.
It’s a simple family favourite that’s best served with steamed rice.
Energy 86 Kcal