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6 pax   20 minutes


200 gpeanuts, pan fried with 2 tablespoon of oil
2 clovesgarlic
3bird's eye chillies
5dried chillies, soak until soft and blend
1 cmkencur (sand ginger/aromatic ginger)
1kaffir lime leaf
1 cubeMAGGI® Ikan Bilis Stock Cube
1 tablespoonlime juice
2 tablespoontamarind paste
100 mlwater
3 tablespoonpalm sugar
150 gbean sprout, blanched
300 gwater spinach/kangkung, blanched
100 glong beans, blanched
3firm tofu, pan fried
2 piecestempeh, pan fried
150 gcabbage, blanched


1. After the peanuts are pan fried, drop them into a pestle and mortar and pound them until roughly smooth. Set it aside.

2. Mix the tamarind paste with 100ml water.

3. Next, pound the shallots, garlic, bird’s eye chillies, blended dried chillies, kencur, kaffir lime leave, MAGGI® Ikan Bilis Stock Cube, lime juice, tamarind juice and palm sugar. Mix in the pounded peanuts.

4. Arrange vegetables on a serving plate and pour the peanut sauce over right before serving. Stir everything together and enjoy!

Nutritional Info

Energy 325 Kcal

Protein 17g

Fat 23g