Stuffed tofu (Yong tofu),

(cooking time 20 minute, serve 5s)

(A) Ingredients for Fish paste

• 500 g mackerel fish meat, scrape
  from fish using a metal spoon

• 1 tbsp corn flour

• salt and pepper to taste

• 3 tbsp water

• 1 egg white

• 1 cm salted fish, optional

• 100 g lean pork, optional

(B) Vegetables Ingredients

• 1 bitter gourd, cut into 1 cm rings, remove seeds 

• 1 eggplant, cut into 1 1/2 cm slanting rings. each ring is slit in the centre
  for meat stuffing

• 2 red chilies, seeded, slit into halves lengthwise without breaking.

• 2 green chilies, slit same

• 3 ladies fingers, slit

• 2 tofu, slit halves without breaking

• capsicum, and tomatoes, quartered (optional)

(C) Gravy preparation fish bones

• 2 thin slices of ginger

• 1 tsp of shopped garlic, fried till golden

• salt and pepper to taste

• 1 tbsp soy sauce

• 1/2 tsp sesame oil 

• 2 tbsp corn flour for thickening gravy

• 4 tbsp oil for frying stuffed vegetables

1. Place (A) in a mortar or electric mixer and beat it into a smooth paste. You may have to add more water, bit by bit to get the smooth paste. Hold the fish paste in one hand and throw it onto a smooth surface. Repeat this 8 times
   or more to get a bouncy fish paste.
   The whole process may take about
   15 minutes.