I was checking my vegetable inventory in my fridge 2 days ago, and realized that I had overbought the vegetables. I had a whole packet of sweet potato leaves, which I didn’t know what to cook. And while I like to eat sambal belacan stir-fried with sweet potato leaves, I was wary that it might leave my kitchen all oily afterward. Oh yeah, been there, done that moment right there.
So then I remembered I wanted to try cooking a popular nyonya dish called “Masak Titek”. I don’t know why it’s called as such, but it’s one of those dishes I really love.
I made a quick stop at Tesco to get some ingredients and proceeded to try my hand at cooking this dish. I managed to get the sweet potato in a lovely orange shade, and at a discount too!
Well…the dish was a success! …According to *my* standards anyway… My hubby is not really a fan of this dish, so since there was some leftover, I chilled it in the fridge and ate it again the next day! Yummsss!!!
Have you tried cooking or eaten this dish before? My recipe is a very simple one and I’d have to admit, might have been modified from the original, but I like its simplicity anyhow.
“Masak Titek” (or Masak Lemak) Ingredients
- Sweet potato leaves
- 1 medium sweet potato, skinned and sliced into cubes
- 12-15 medium-sized shrimps, shelled if you like
- 200g dried shrimps (if you have a pestle, pound it. I didn’t, so I took the easy way out)
- 200ml coconut milk
- 1 tsp sambal belacan
- 2 bowls water
- Salt to taste
- Put the sweet potato, shrimps, dried shrimps and sambal belacan into the water and bring to boil.
- Simmer until sweet potato is soft.
- Add in coconut milk and sweet potato leaves and simmer for a few more minutes.
- Add some salt to taste if necessary.
- Serve hot with steamed rice!