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12 pax   1 hour

Good to Know

Pumpkins and carrots are high in beta carotene and vitamin A, which are essential to support eye health.


10 litreswater
500 gpumpkin flesh, cut into large cubes
10red dates, washed and pitted
2 cubesMAGGI® Ikan Bilis Stock Cube
1 tablespoonMAGGI® CukupRasa™
300 gwinter melon, peeled, deseed and diced
2 cupsMAGGI® Chilli Sauce – Thai
3 tablespoonscoriander, chopped
1tomato, cubed
2 teaspoonsMAGGI® CukupRasa™
400 gsquid, cleaned and sliced thinly
2bird’s eye chillies, sliced
1 teaspoonginger, blended
2 packetsMAGGI® 2-Minute Noodles Kari
5 piecesscallops
5 piecesprawns
300 gred snapper fillet, thickly sliced
2 cobssweet corn, cut into 3 segments each
200 gChinese cabbage
200 ggreen vegetables (iceberg, bok choy, spinach)
200 goyster mushrooms, sliced


1. For the soup based variant, add the pumpkin and red dates to a big pot of water. Bring it to a boil.

2. When the liquid starts bubbling, reduce heat and allow it to simmer for 30 minutes or until the pumpkin has soften.

3. Then, proceed to add in the winter melon and season to taste with MAGGI® CukupRasa™ and MAGGI® Ikan Bilis Stock Cube.

4. Reduce heat and simmer for 30 minutes or until pumpkin is soft.

5. Add winter melon and season to taste with MAGGI® CukupRasa™ and give it a good stir.

6. While the soup is simmering, prepare the dip. Mix the MAGGI® Chili Sauce – Thai, chopped coriander, tomato, and MAGGI® CukupRasa™.

7. When serving, scoop a little of each ingredient into individual serving bowls and fill with soup.

8. For the hotpot variant, set a steamboat or clay pot on a portable stove at the dining table. Fill it up with enough liquid (soup or broth) and add in the suggested ingredients into the soup.

9. Bring it to a boil and enjoy this flavoursome dish with steamed white rice.