Tauhu Masak Titik and Ayam Goreng Assam

Tauhu Masak Titik (spicy bean curd and salted fish soup)

Ingredients
115 g salted fish bones, cut into pieces, wash and drain
900 ml Water
4 tbsp Cooking oil
1 piece Firm bean curd (taukwa), cut into 24 pieces
4 sprigs Chinese celery, chopped

Meatballs
455 g Pork, minced
455 g Prawns, minced, keep shells
½ tsp Salt
½ tsp Sugar
½ tsp MSG
1 tsp Soy sauce
Pepper To taste

Rempah
55 g Shallots, peeled
4 Candlenuts, crushed
1 Red chili, seeded
1 tbsp Shrimp paste (belacan)
¼ tsp Pepper

Seasoning for Stock
1 tsp Salt
1 Chicken stock cube

Method

Combine rempah ingredients and pound to a fine paste. Fry prawn shells in 1 tbsp cooking oil until cooked. Place the fried shells in a pan with 900 ml water and boil for 10 minutes. Add seasoning, strain and set aside. In a bowl, combine meatball ingredients and blend well. Shape mixture into candlenut-sized balls and set aside. Heat 3 tbsp oil in a pan and fry rempah until fragrant. Pour in prawn stock and salted fish bones and bring to boil. Add in meatballs and cook until well done. Add bean curd and bring to boil for 10 minutes. Remove from heat. Pour into a serving bowl and garnish with Chinese celery.

Ayam Goreng Assam (fried tamarind chicken)

Ingredients

1.2 kg Chicken, quartered, wash and pad dry
Cooking oil for deep-frying

Marinade
3 tbsp Tamarind pulp (assam)
1½ tsp Salt
3 tsp Sugar
1 tsp MSG
1 tsp Pepper
Soy 2 tsp sauce
8 tbsp Water

Method

Combine marinade ingredients in a bowl. Prick chicken all over with a fork and rub with marinade. Set aside to marinade for 45 minutes. Heat oil in a wok to very hot then add chicken. Stir fry for a minute and reduce heat to moderate. Continue frying until light brown, dry and crispy on both sides.

Learn more tasty traditional Peranakan food here.