Masak titek (or masak titeh like how I used to pronounce) is not widely known unless you are a Penangite or a Peranakan. My mother used to cook white radish masak titek with dried prawns, sambal belacan and usually, she adds some fresh shrimps as well.
I haven’t had this soup for a long time already. A while ago, I reheat the white radish soup which was a leftover from last night dinner and I added a big tablespoon of sambal belacan to my bowl of soup.
I had my masak titeh moment on a rainy afternoon and it feels so good! So, I tried looking for a recipe and discovered that many websites had mistaken other dishes to be masak titek.
There are three different soup dishes which are typical Penang Hokkiens cooking.
1) Salted fish tofu soup is mistaken for masak titek.
2) Masak lemak ubi keledek with sayur manis is also mistaken for masak titek.
3) The real masak titek which consists of a soup made from sambal belacan, papaya (or white radish) with dried prawns and fresh shrimps.
Only a few people put up the right recipe which is the original masak titek. The original one uses unripe papaya with shrimps. My mom told us girls that we cannot eat unripe papaya as it may cause discharges.
Talking about unripe papaya, it is great to produce breastmilk if you are lactating. But that’s another story altogether.
So, who has heard and cooked masak titek? Can share your recipe?