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12 pax   10 minutes


2 teaspoons MAGGI® CukupRasa™
2 tablespoons corn oil
2 tomatoes, deseed & cut into chunks
5 red chillies
2 cloves garlic
6 shallots
2 teaspoons sugar
5 bird’s eye chillies
10 g dried shrimp paste, crumbled


1. In a wok, sauté the tomato, red chillies, garlic, shallots, sugar, bird’s eye chilli and shrimp paste until fragrant and leave it aside to cool.

2. Place the sautéed ingredients along with MAGGI® CukupRasa™ in a blender and puree coarsely.

3. Scoop it out of the blender and let it cool before placing it in a bottle. Keep it stored in the refrigerator.

4. The next time you’re having rice with some fried or grilled fish, make sure to serve your sambal with it.

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