Sambal Titek

I came across the written recipe while rummaging through my mother’s stash. It only listed
the ingredients and did not state a method. My mother left it incomplete and I had to
piece it together. When I asked my father for any recollection, he only urged me to cook it
and see what it would end up looking like. Sambal titek actually refers to the spice paste
made by combining buah keras, shallots, dried chillies and belachan. While this dish may be
cooked with young papaya, my mother’s recipe called for soft tofu beancurd and meatballs.

makes 4 to 6 servings

120 g or 4 ounces prawns (shrimps)
230 g or 8 ounces minced pork
1 piece soft beancurd

60 g or 2 ounces candlenuts
(buah keras)

150 g or 5½ ounces shallots,
peeled and diced

30 g or 1 ounce dried chillies,
soaked in hot water

60 g or 2 ounces belachan
3 tablespoons oil

60 g or 2 ounces salted fish, rinsed,
boned and cut into small cubes

4 cups water
Coriander leaves (cilantro)

1.   Shell and devein the prawns. Chop coarsely, mix
with the minced pork and form into meatballs.

2.   Cut the beancurd into 2.5-cm or 1-inch cubes.

3.   Meanwhile, pound or grind the candlenuts, shallots,
dried chillies and belachan.

4.   Heat a saucepan and add the oil. When the oil is
glistening, add the spice paste and fry over low heat
until fragrant.

5.   Add the dried fish and fry until slightly crispy. Pour
in the water and bring to a boil. Drop the meatballs into
the pot and boil gently until the meatballs rise to the
surface. Add the beancurd. Simmer for a few minutes
until the beancurd is cooked.

6.   Transfer to a serving dish and garnish with
coriander leaves.

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