Stuffed tau foo

Prepare the tauchu sauce.
1. 3 tablespoon of tauchu sauce
2. 4/5 pips of garlic

Fried the garlic and add in the sauce.
Add water and sugar to taste. Please don't add salt. Tauchu is salty.

Stuffed ladies finger.

Cut a slit in the ladies finger and stuffed the paste in. Get a small bowl of water beside you for you to wet your fingers to smoothen the paste.

Slit the brinjals and stuffed paste in. Be very careful. Brinjals are fragile in the sense that the slit will break the peices into two. Brinjals once cut will very quickly turn colour so once you cut it, put the pieces back into a bowl of salt water. Salt water will prevent a change in colour.

These are the ingredients to make the paste.

1. 1 packet of fish paste.

2. 1 chicken breast piece. Mince the chicken.

3. Some spring onions and corriander leaves (Chinese yin sai).

Method:

1. Add everything in and mix them properly. Add salt, sugar, pepper and light soya sauce.

2. Steam the stuffed ingredients for about 15 min.

3. When it is ready, pour the touchu sauce over them. You may choose not to have the tauchu sauce. The other options are a) eat plain or b) add garlic oil.