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Malaysian Nyonya Recipe : Tauhu Masak Titek

Spicy Soft Beancurd and Salt Fish Soup is a Nyonya Dish



  • 1 lb minced pork
  • 1 lb fresh prawns, minced
  • ½ tsp salt
  • ½ tsp sugar
  • ½ tsp msg
  • 1 tsp light soy sauce
  • Dash of pepper
  • 1 tbsp lard or oil

Ingredients for spicy paste, B – ground finely:

  • 2 oz shallots
  • 4 candlenuts
  • 1 fresh red chili, seeded
  • 1 tbsp shrimp paste
  • ¼ tsp pepper
  • 1 piece soft beancurd, cut into 24 pieces
  • 4 oz Penang salt fish bones, cut into pieces
  • 4 stalks Chinese celery, chopped


  1. Wash salt fish bones and drain.
  2. Wash and drain prawn shells; fry in 1 tbsp oil till cooked. Boil shells in 2 pints water for 10 minutes adding stock seasoning. Set aside stock after straining.
  3. Mix A in a large bowl and blend well by hand. Make small candlenut-sized balls and set aside.
  4. Heat 3 tablespoons of oil in a saucepan till very hot. Fry spicy paste B till fragrant. Pour in prawn stock, salt fish bones and bring to boil. Put meat balls in to cook till well done. Add soft bean curd pieces, cook for 10 minutes and remove from heat.
  5. Remove to serving bowl and garnish with Chinese celery.

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Last Modified: 11/27/11.