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Ingredients
- Big Bean Curd (to fu cut to
half) - 2 blocks
- To fu pok (cut to half) - 3
pieces
- Bitter gourd (cut into thick
rings) - 1 piece
- Red chili - 3 pieces
- Spring onions (chopped) - 1
tablespoon
- Chicken stock - 1.5 liters
- Salt and peppercorns to taste
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Filling
- Mackerel fish (flaked and set
aside bones and skin)) - 1 piece about 600 grams
- Minced pork - 200 grams
- Dried prawns (soaked, fried
and minced) - 20 grams
- Salted fish (fried and
chopped) -20 grams
- Dash of pepper and sugar
Method
- Put filling ingredients into a
mixing bowl, stir in one direction until mixture become sticky.
Scoop up the paste mixture and slap against the mixing bowl
repeatedly to get the springy texture.
- Open space on the bean curd,
to fu pok, chili and bitter gourd then stuff filling paste
nicely into them.
- Pan fry in hot oil until both
sides golden brown and set aside.
- Fried fish bones and skin in
another pan until brown then add chicken stock and peppercorn
and bring to boil. Lower heat and simmer for 10 minutes then
throw away the bone and skin.
- Add in the fried stuffed
ingredients and bring to boil. Sprinkle with chopped spring
onions and serve hot.
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