YONG TAU FOO FRIED

As Vegetables:

2 rings of bitter gourd, core removed

6 pieces of tau pork (bean curd puffs), cut into halves

1 piece tau foo ( bean curd), cut into halves and slit

4 thick slices brinjals

2 lady's fingers, split down the middle and seeds removed

8 Chinese black mushroom, pre-soaked and stalk removed

2 fresh red chilly, split down the middle and seeds removed

For filling

250g minced pork

( or chicken )

150g fish paste

1.5 tsp light soy sauce

1.5 tsp sesame oil

1 tsp ground pepper

2 tsp tapioca flour 



Oil for frying

METHOD:

Stuff the fillings inside the vegetables & deep fry

Serve hot with chilly sauce

NOTE:

This Yong tau foo can be steamed, add with soup etc