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4 pax   30 minutes

Ingredients

A:
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
200 g Beehoon, soaked until soft and drained
B:
1 ½ tbsp MAGGI® CukupRasa™
3 tbsp Water
1 ½ tbsp Vinegar
Garnish:
Red bird’s eye chilli + sweet soy sauce
Fried shallots
Calamansi lime, sliced in half

Preparation

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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