Asam Pedas

This delicious is quick enough for midweek, ready quickly.


    60g MAGGI® Rendang Paste

    20g MAGGI® Oriental BBQ Sauce

    3g MAGGI® Cukuprasa

    70g Lemongrass (blended)

    15g Ginger Bud 30g Vietnamese Coriander Leaves

    400ml Water

    1 pc Mackerel

    1 pc Dried Tamarind

    50g Cooking Oil


    1. Heat oil in a pan. Sauté lemongrass until fragrant.

    2. Add MAGGI® Rendang Paste and MAGGI® Oriental BBQ Sauce. Continue to sauté for about 2 minutes.

    3. Add water. Bring to boil 4. Add ginger bud, vietnamese coriander leaves, dried tamarind and mackerel.

    5. Simmer until fish is fully cooked.

    6. Serve.