Masak Titik Bok Kua



  • 1 whole raw papaya
  • 5 candlenuts
  • 8-10 shallots
  • 3 red chillies
  • 1 tbsp white peppercorns
  • half inch belachan
  • 500g fresh prawns, cleaned and shelled
  • 1 pc salted fish, cut into small pieces
  • 1 large soup bowl of water
  • 5-6 laksa leaves
  • salt
  • pepper
  • sugar
  • cooking oil


  1. First peel the papaya, cut into half lengthwise, then cut the halves into half lengthwise again. Remove the seeds and slice the papaya into small bite size pieces. Set aside.
  2. Next, pound the candlenuts, shallots, chillies and belachan into a rempah. Then add in the white peppercorns.
  3. Then, heat up some cooking oil in a kuali. When the oil is hot, fry the rempah until naik minyak.
  4. Then add in the fresh prawns and salted fish, stir fry.
  5. Next, add in the papaya and 1 soup bowl of water. Mix well and let it boil.
  6. Add in some salt, sugar and pepper to taste.
  7. Continue to simmer until the papaya is tender.
  8. Finally, throw in the laksa leaves. Serve.

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