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Hakka Stuffed Tofu

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Hakka Stuffed Tofu

Ingredients :

1 brinjal
1/2 bitter gourd
5 red chillies
2 green chillies
3 lady's fingers
2 pieces (400g) pressed tofu
3 soy bean puffs (taupok)
1 piece dried bean sheet (deep-fried)
60g salted fish
500g ikan parang fillet (minced and unsalted)

Soup :

100g soy beans
100g ikan bilis
200g turnip
4 litres water
2 teaspoon salt

Seasonings :

a little pepper

Method :

Slant-cut brinjal into thick pieces and cut a slit in the middle. Cut bitter gourd into round slices and remove the seeds. Slit open the chillies and lady's finger and remove the seeds. For each piece of tofu, slice horizontally into half then make 3 vertical cuts to get 6 small pieces altogether. Cut soy bean puffs into halves and dried bean sheet into small pieces.
Fry salted fish till fragrant then pound finely. With a food processor, blend pounded salted fish, minced fish meat and 1 teaspoon of salt into a paste. Fill brinjal, bitter gourd, chillies, lady's fingers and tofu with it. (Smear a little potato starch on the surface of the tofu to allow the paste to stick on better.)
Heat half a pot of oil and deep-fry the above stuffed ingredients till golden brown. Remove.
To prepare soup : Rinsed soy beans and soak in hot water for 1 hour. Rinse ikan bilis . Peel turnip and cut into thick slices. Bring water to a boil and cook soy beans, ikan bilis and turnip over medium heat for 11/2 hours. Strain the soup and season with salt.
To serve, put all stuffed ingredients in the boiling soup and add pepper.

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