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1 tbsp cornstarch, dissolved in 1 tbsp of water
1 sachet 8g MAGGI® MAGIC SARAP®
½ cup banana catsup
¼ cup sugar
3 tbsp vinegar
1 cup water
1 pc small green bell pepper, cut into strips
2 cloves garlic, minced
¼ cup vegetable oil
½ kg squidballs, halved
Sauté squidballs in oil until golden brown. Remove and set aside.
Sauté garlic, onion, carrot and bell pepper in the same pan. Add vinegar, water, sugar and catsup. Season with remaining 1 sachet of MAGGI® MAGIC SARAP®.
Stir in cornstarch and water mixture to thicken the sauce. Add meatballs and simmer. Transfer on a serving plate and serve.
Total fats (g)
Total Carbs (g)