Yong Tau Foo

      INGREDIENTS:

            Fish Paste Mixture
  
        1 kg. Fish paste (bought frozen in asian supermarket)
        2 sprig of Spring Onions
        1 tbsp. of Ginger juice

        6 pcs friedTufo
        8 pcs finger Chilies
        5 pcs okra (seeds removed)
        5 pcs small or med sized eggplants (cut into half and scrape the middle with spoon)


  Procedure:
Mix altogether the fish paste, spring onion and ginger juice.
Cut the tufo in half and fill it with the fish mixture, and then do the same thing with the other
vegetables. Steam it for 5 to 10 minutes depends on how big your portions are. You can freeze them when it gets cold for later or shallow fry them and dip it in sweet chili sauce. Serve with rice or noodles. Enjoy!