This recipe is adapted and modified based on Stuffed Glutten Balls from Quick & Easy Hawkers’ Fair. Instead of using gluten balls, I use tofu poks. I had just bought 10 tofu poks and eventually only utilised 50% of the ingredients. Guess what did I do with the rest of the ingredients? The answer is here.
25 tofu poks
100g minced meat
100g minced prawn paste
100g fish paste
2 water chessnut (chopped finely)
4 medium size fresh/ dried shitake mushrooms (chopped finely)
30g carrot (chopped finely)
2 tbsp spring onions (chopped)
½ tsp salt
1 tsp cornflour
Dash of pepper and sesame oil
1 tbsp chopped garlic
1 tbsp oyster sauce
2 tbsp spring onion
Dash of sugar, sesame oil and pepper
300 ml water
1) Put all the filling ingredients into a mixing bowl and stir in one direction until very stick.
2) Stuff the prepared filling into the tau poks. Put the stuffed tau poks on a plate and cover with cling wrap. Keep in the fridge for ½ hour.
3) Heat up 1 tbsp oil and sauté chopped garlic until fragrant. Add in stuffed tau poks and gravy seasonings.
4) Bring to boil. Lower the heat and cook until the gravy has thicken. Dish up stuffed tau poks and serve.
1) For fresh mushrooms, blanch over boiling water.
2) For tofu poks, wash and blanch over hot water. Squeeze away excess water.
3) For ready-made fish paste, do not add too much salt. I use more salt for my homemade fish paste.
4) For prawns, wash, devein and pat dry. Using a chopping knife to pat the prawns flat, then use the back of the knife to chop the prawns until it turns into paste form.
5) For minced meat, prawn and fish paste, can use different combinations.
Eg 200g minced meat + 100g minced prawn paste;
200g minced meat + 100g fish paste
6) Instead of using 25 tofu poks, it can be substituted with 12 gluten balls (生根/面筋卜)