Stuffed Tau Pok

Ingredients:

• 12 tofu puff square (tak pok)
• 1 large mango (chopped)
• 1 cucumber (chopped)
• 1/2 pkt (75g) preserved carrots (chai po), soaked and dripped dry
• 50g roasted pork (char siew), chopped
• 190g mushrooms, chopped
• 5 small onions, chopped
• 3/4 tsp sugar
• 2 tsp oyster sauce
• Pinch pepper
• Pinch chicken essence powder
• Lettuce leaf, cut into size of tau pok
• Coriander

Ingredients for Chilli Sauce:

• 1 1/2 tsp lemon juice (1/2 lemon)
• 3 tsp plum sauce
• 2 tsp Thai chilli sauce
• 5 – 6 big chillies, chopped
• 3 cloves garlic, chopped
• 1 slice of ginger, chopped

Method:

For making chilli sauce:

1. Blend garlic, ginger and big chillies together.  Add Thai chilli sauce, plum sauce and lemon juice to the blended ingredients.  Mix.

For cooking of filling:-

1. Heat oil in a wok.  Stir fry onions and chai po in low heat.
2. Add char siew, mushrooms, pepper, sugar, chicken essence powder and oyster sauce.  Stir fry and set aside.
3. Deep-fry tau pok in medium high heat until they are puffed and golden brown.

For stuffing the fillings into the tau pok:

1. Slit the longer end of the tau pok.
2. Stuff lettuce, mango, cucumber and the cooked fillings into the tau pok.
3. Serve with the prepared chilli sauce.

Note:

1. Do not use torn tau pok.
2. Add sugar to the chilli sauce if it is not sweet enough.
3. Garnish the dish with the coriander.