Ingredients:
10 pieces of semi-soft white tofu
For the broth:
100g soy sauce
1/5 liter water or chicken stock
1/8 tsp salt
1/8 tsp pepper
Filling paste:
300g minced pork
200g minced prawn
75g salted Tenggiri fish
1 large egg, beaten lightly
1 tbsp oyster sauce
½ tbsp sesame oil
½ tsp pepper
Directions:
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 tbsp 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.
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