Recipe Ingredient
- 10 pieces semi-soft white tofu
- For the broth:
- 100g soy beans
- 1.5 litre water/chicken stock
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Filling paste:
- 300g minced pork
- 200g minced prawn
- 75g salted Tenggiri fish (Mui Heong)
- 1 large egg, lightly beaten
- 1 tablespoon oyster sauce
- 1/2 tablespoon sesame oil
- 1/2 teaspoon pepper
Instructions
- Soak the soy beans for an hour. Bring the soy beans, water/stock and salt to a boil. Boil for 40 minutes or until beans are soft. Remove from fire.
- Mix together the filling ingredients to form a paste.
- Cut the tofu into half. With the tip of a sharp knife, make a slit in the middle of the tofu half to form a pocket. Fill it with the paste. Smoothen the top by pressing with a wet metal spoon.
- Heat 4 tablespoons oil in a pan to sear the tofu pocket until lightly brown. Add the tofu into the soy bean soup and bring to a quick boil before serving.
