Masak Titik
Ask me how this soup got its name, sorry to dissapoint, my answer is I don't know. For those of you who know, please give me some feedback. Frankly speaking, some use watermelon skin for this delicacy but as for me, I grew up drinking this soup made from wintermelon.
1.5 litres filtered water
500 gm wintermelon (discard skin, cut into chunks)
Ingredients to be pounded in a mortar
5 chili padi (discard seeds)
2 large red chili (discard seeds)
3 shallots (discard skin)
1 Tbsp belacan (toasted)
5 white peppercorns (crushed)
120 gm dried shrimps (soaked in water for 5 minutes and drained) - hae bee
sea salt to taste
- Bring water to boil in a soup pot.
- Put in all the pounded ingredients and boil for 15 minutes.
- Throw in the wintermelon chunks and boil for another 10 minutes then bring to simmer for 30 minutes on low heat.
- Add sea salt to taste.
- Soup ready to be served.
Posted by Audrey Cooks @
10/22/2006 09:27:00 PM |
1 Comments:
At 10/23/2006 01:34:00 AM,
Rasa Malaysia said…
Aiyo Audrey,
I completely forgot about this soup and obviously the name Masak Titik sounds very familiar to me, but thanks for cooking up this nostalgic dish... :)
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