Steamed Seafood Tofu Balls

This is a easy dish and is quick to prepare and tasty too.

If you have more time, use dry shitake mushroom (dehydrated) instead of fresh shitake for added fragrance.  Seafood is added for texture and extra crunch. 

This is a dish well received by both the adults and kids.

Ingredients:

• 1 tube Egg Tofu
• 200g Fish Paste
• 8 Medium Prawns, shelled and deveined
• 3 Fresh Shitake Mushroom, stem removed and diced
• 1-2 small floret Broccoli, diced
• 50ml water, if using Happy Call Pan

Seasonings:

• 1 teaspoon Sesame Oil
• 1 teaspoon Light Soy Sauce
• a dash White Pepper Powder

Sauce:

• 50 ml Water
• a pinch Chicken Seasoning Powder
• Corn Flour Mixture as thickener

How to do it:

1. Smash prawn with flat part of cleaver or chopper and set aside.
2. Squeeze egg tofu out of the tube.
3. Mix tofu, fish paste, prawns and the diced vegetables together with the seasonings.
4. Oil a muffin tray.
5. Scoop about 1 to 1 1/2 tablespoon of tofu mixture into the tray. Top with a wolf berry if you like.
6. Add the water to the happy call pan and set the tofu mixture to steam for 5 to 7 minutes.
7. Remove the tofu balls with a spoon and set aside.
8. Carefully pour out the juice in the muffin tray into a pan.
9. Add in water and seasoning with chicken seasoning powder and bring to a simmer.
10. Thicken with corn flour mixture.
11. Spoon sauce over the tofu balls.
12. Drizzle sesame oil if you like.
13. Serve immediately.

Note:

• You can replace prawns with squid if you like.
• Experiment using other vegetables instead of broccoli.
• If you do not have a Happy Call Pan, you can steam using the regular way. Remember to lift the muffin tray up so the steaming water will not boil and get into the muffin tray.

{ Breakfast: Mini Burger Set } 迷你汉堡套餐

This was for breakfast today.

I made Mini Cheesy Burger today. For the patties, I used minced meat, fish paste, crab stick and mozzarella cheese. The burger, using butter roll,  was with a sliced of cheese, some shredded cabbage with mayonnaise.

The side were simple egg roll, edamame beans and salad

What did you have for breakfast?

Seafood Tofu 海鲜豆腐

This is one of my earliest creation when I just started learning to cook in 2007. Then, I had a super fussy boy who rejected most food and a little girl who hates meat.

Having to cook 2-3 times a day for them was a torture. But this dish turned "my cooking life for kids" around. :P Finally something both of them liked. Basically, it's was the fish paste that did the trick.  I added grated or chopped vegetables in it, my son ate it happily. I added minced chicken in it, my daughter too gladly accepted it. Hurray!

Even till this day, fish paste is still one of the most used ingredients in my cooking. I'm lucky I found "fresh" fish paste selling in the wet market which doesn't have the fishy smell as some sold in the supermarket. I used to make my own fish paste before I found it and it was a lot of work.

I'm sharing this recipe again, specially to parents out there with kids who have eating problems like mine. Hope you can find that one ingredient/food that your kids like and work around it. Endure for a few more years. That difficult phase will pass. がんばってね!

Ingredients:

• 150g Fish Paste
• 1 tube Egg Tofu
• 5 Prawns, shelled, cleaned and diced
• 1 stalk Coriander or some leafy veggie of your choice, chopped finely
• a dash of Pepper (optional)

How to do it:

1. Cut the tip of egg tofu and squeeze tofu out to a bowl.
2. Add in fish paste, chopped veggie and diced prawns and mix well.
3. Take a deep dish, oil all sides well for easy removable.
4. Spread fish tofu paste.
5. Cover with foil.
6. Steam for 15 minutes or till cooked.
7. Removed and cut into pieces.
8. Pan fried the steamed fish tofu with a little till slightly brown on all sides.
9. Serve.

Note:

• If you want a smooth mixture blend the fish paste and tofu together.
• If you want it with a crispy outer skin, dust it with corn flour before pan frying the fish tofu.

Bacon Nugget with Broccoli 培根鱼肉金块

This is a re-post of my old recipe, Bacon Nugget, a kids' favourite.

I had some fish paste left from another dish that I was preparing, I use it to make this again for my son. My daughter doesn't like bacon. =_=|||

This time I had broccoli, shitake mushroom and coriander in them. You can try out another our veggies and/or add minced meat too.

I'll be just sharing the instructions on how it's done. The ingredients used are based on your personal preference. Try getting low sodium bacon if possible. If you find bacon too salty or oily, you can replaced it with thin sliced ham too.

How to do it:

1. Chopped vegetables and mix with fish paste and minced meat if using.
2. Wrapped about half tablespoon full of mixture with half a strip of bacon, overlapping it a little.
3. Do not try to use too much filling as it will expand during cooking while the bacon will shrink.
4. Pan fry without oil on low to medium heat with bacon ends/joining down first.
5. Once the joined part is sealed turn to other sides.
6. Continue cooking till the meat has completely cooked.

Fish-paste Tofu with Vegetables 鱼胶蔬菜豆腐

In my last post, I mentioned that I will be sharing how I did the sushi-style Fish-paste Tofu.

This is one of my kids' favourite. It's a good alternative to get the kids to eat their vegetables. I used to make this for them when they are younger and they love it because of the colours but had no idea the colours with make using vegetables.

Once they accepted the dish and were always requesting for it, I reveal to them the 'mystery ingredients'. They began to realise then that 'some' vegetables are really not that hard to swallow. ;)

You can also add in some other chopped ingredients for texture. However, do not overload the additional ingredients. As the fish paste may not be able to hold it together if there are too much of it.

Ingredients:

• 200g Fish Paste
• 1 tube Egg Tofu
• 1/3 Carrot or 1 handful Broccoli Florets
• Corn Flour for dusting
• Oil for pan-frying
• Optional chopped ingredients
• a stalk Spring Onion; green part only, if using to tie to rice ball

How to do it:

1. Mix or blend all ingredients, except spring onions, till smooth.
2. If adding chopped ingredients, add only after blending.
3. Oil a dish.
4. Spread paste in dish.
5. Steam for 15 - 20 mins, depending on thickness of paste.
6. Cut into smaller pieces and remove carefully from dish. You can flip it over to a bigger plate if the cooked tofu is not to deep. Otherwise the tofu will break into pieces from the drop.
7. Dust lightly with corn flour.
8. Pan fry on all sides till lightly brown.
9. Side aside.
10. Meanwhile, boil some water with half a teaspoon oil.
11. Turn off heat and place in the fish paste tofu on the rice ball and tie with soften spring onion.
12. Serve.

Note:

• I didn't not add any seasoning as fish paste is usually seasoned.
• You may wish to add 1/2 teaspoon light sauce and a dash of pepper when blending the mixture if you like.
• You can try using other vegetables if you like.

{ Cheesy Chicken Burger } 芝士鸡肉汉堡

This is another easy burger. I tweaked the Chicken Burger with Corn and Cheese, I shared not too long ago.

This burger is more juicy because of the fish paste I have added. What you see on the burger is the Cheesy Chicken Patty with a slice of cheese and Caramelised Peppered Bacon.

Ingredients:

• 1 Chicken Breast Meat, minced
• 200g Fish Paste (optional); it will make the patty juicier
• 2-3 slices Cheese of your choice, diced (you can use any other shredded cheese.)
• a dash of Pepper
• Breadcrumbs or Panko
• Oil for frying

How to do it:

1. Mix minced chicken with fish paste together, if using.
2. Mix well with peper.
3. Sprinkle cheese and fold in till well mixed.
4. Scoop desired amount coat with breadcrumbs
5. Deep fry or shallow fry till golden brown.
6. Dish and drain on paper towel.
7. Serve as a burger or as it is.

Note:
Experiment with different type of cheese for different effect when biting into the burger. I'm just trying to clear the bits ad pieces of cheese leftover from making lunchboxes for my kids.

Stuffed Tofu Puff 酥炸豆腐包

This is one of the sides we like. It's juicy on the inside and crunchy on the outside.

The tofu puff helps to trap the oil during deep-frying so the inside is not oily and at the same time, the outside is crunchy.

I usually deep fry it twice so the outside is more crunchy. I will fry it before hand and when it's time to serve, I will deep fry it for just a little while again to make it more crunchy on the outside.

Ingredients:

• 10 small Tofu Puff
• 100g minced pork
• 100g fish paste
• 200g prawn, smashed
• a dash of Pepper
• 1 tsp sesame oil
• 1/2 tsp salt or to taste

How to do it:

1. Cut on a side of the tofu puff and gentle separate the inside.
2. Carefully turn the tofu puff inside out and set aside.
3. Mix all the ingredients together.
4. Stuff the inverted tofu puff with the mixed meat.
5. 'Tear' out some of the dried tofu on the tofu puff to cover the opening so the meat will not be exposed.
6. Deep fry till golden brown.
7. Drain on paper towel.
8. Serve.

Note:

• If you want the outer tofu puff to be more crispy, deep fry it again. This time deep fry it it in a shorter time to dry it.
• I didn't minced the prawn into paste-like as I like to still bite into it. It makes the filling has more bite to it.
• You can add in chopped waterchestnut in the filling for crunch.

Cheesy Meatball 香煎芝士肉饼

This is one of the dishes that I made often because it's a kid's favourite.

For this particular one one, I tweaked an old recipe of mine which was done by deep frying it. This time I use the Happy Call Pan to do it. It's so much juicer and the kids love it as much.

Ingredients:

• 100g Minced Pork or Chicken
• 100g Fish Paste
• 3 slice Chesse, cut into 9 pcs each
• a dash of Pepper
• 1 tablespoon Olive Oil for frying

How to do it:

1. Mix pork and fish paste together.
2. Scoop about 2 - 3 tablespoons of paste onto your (clean) oiled palm.
3. Place 4 pieces of cheese stacked together in the middle.
4. Fold in the paste so that it covers the cheese stack.
5. Shape it with your palms before frying it.  
6. Meanwhile, spread oil on the pan and heat it on medium low heat.
7. Place all the meatballs in the pan.
8. Close the pan and cook it for 4 minutes.
9. Open the pan and turn it over to cook for another 3 minutes till it turn lightly brown.
10. Dish and sprinkle on some Parmesan Cheese if you like.

Note:
I do not season the meat paste and fish paste is usually seasoned and the cheese in it will give it the extra saltiness.

{ Mini Chicken Burger } 迷你鸡肉汉堡

I made these Mini Burger for my daughter and her friend for their school recess. The size is just nice for them.

The buns used at Butter Rolls. You can picture the size of these burgers now? To made it more acceptable for my daughter, who is very selective when it comes to eating meat, I added her favourite vegetables, crabstick and fish paste to the chicken to make the patties.

I can't miss out cheese and especially egg for the burger too. I used 'Chicken in the Bisket' as breadcrumbs. You can use just normal breadcrumbs.

I'm glad my daughter finished it and I understands that her friend like it too.

Ingredients (for patties):

• 2 Chicken Drumstick, de-boned and minced (you can use breast meat or fillet)
• 100g Fish Paste
• 1 stalk Xiao Bai Cai, chopped
• 2 Crabstick, chopped
• a bowl of Cracker, crushed (or breadcrumbs)
• a pinch of Salt
• a dash of Pepper
• 1 tablespoon Olive Oil

How to do it:

1. Mixed all ingredients except olive oil and breadcrumbs together.
2. Oil your palms then scoop some mixture about the size of palm.
3. Roughly roll into a ball.
4. Roll the mixture on the breadcrumbs and coat well.
5. Meanwhile, heat pan with oil.
6. Place coated meat mixture on the pan and press into gently to flatten it.
7. Cover pan (if using HCP) and let it cook for 8 minutes medium high.
8. Turn patties over and continue cooking for another 5 minutes or till patties are completely cooked.
9. Dish and serve. Seen here with cheese and omelette on butter roll.

Note:

• The butter bun is sliced half and toasted
• Vegetable and crabstick are optional. You don't have to add those or you may use your preferred vegetables.

Pan Fried Fish Tofu 香煎鱼肉豆腐

I have been making this Fish Tofu for a few years. In the beginning, it was to incorporate vegetables to food that my veggie hater son likes to eat.

4 years passed and I'm still making this but it never fail to make my son to eat more even it's stuffed with chopped veggies. Yes, he still hates veggies. :/

Ingredients:

• 150g Fish Paste
• 1 tube Egg Tofu
• 2 stalk Baby Bok Choy, chopped
• 2 Crabstick, chopped
• a dash of Pepper (optional)

How to do it:

1. Cut the tip of egg tofu and squeeze tofu out to a bowl.
2. Add in fish paste, chopped baby bok choy and crabstick.
3. Add pepper and mix well.
4. Take a deep dish, oil all sides well for easy removable.
5. Spread fish tofu paste.
6. Cover with foil.
7. Steam for 15 minutes or till cooked.
8. Removed and cut into pieces.
9. Pan fried the steamed fish tofu with a little till slightly brown on all sides.
10. Serve.

Note:

• You can use other type of vegetables if you like.
• If you want it with a crispy outer skin, dust it with corn flour before pan frying the fish tofu.
• I used the Happy Call Pan to pan fry the fish tofu.
• I placed the tofu cubes on the sides of the pan so I can pan fry 2 -3 sides at the same time.
• Cover the pan and pan fry for a minute each time over medium low heat.

Fish Paste Egg Roll 鱼胶蛋卷

Lately there's this craze about Happy Call. I decided to join in the craze partly because I didn't want my new kitchen to be oily when I fry fish. :p I didn't fry any fish after getting it; only bacon. The bacon didn't turn out crispy but I didn't care cos my kitchen was oil free and it didn't smell like bacon. LOL

Today, I decided to make the fish paste egg roll for my kids and my usual way of doing involved frying the egg and steaming the egg roll after spreading the fish paste. I decided to give the Happy Call Pan a try as I didn't want to use 2 utensils just to cook this. It's a good thing too since the Pan is rectangular shaped. A perfect shape for the egg crepe.

My verdict. Using the Happy Call Pan for this recipe makes the egg roll much juicy. Just look at the top photo! It takes a shorter time to cook. I will definitely explore more on using the Pan but don't worry, I'll still keep my wok pan. :)  I'm not used to cooking without see what's going on in the pan. :P

Ingredients:

• 2 eggs beaten
• a pinch of salt
• 200g Fish Paste
• 6 Crab Stick, chopped into small pieces (I used imitation snow crab stick here)
• Chopped Spring Onion or Spinach or other leafy veggies (optional for colour)
• 2 - 3 drops of Oil (serious!)

How to do it:

1. Heat pan with oil with medium low fire.
2. Pour egg, seasoned with salt.
3. Swirl to spread the egg to cover the whole pan.
4. Cover the pan.
5. Carefully flip the pan after a minute.
6. Open to check that the egg is flipped properly.
7. Cook for another half a minute.
8. Remove from pan and set aside.
9. Meanwhile, mix fish paste, crab stick and spring onion.
10. Spread the mixture evenly on the egg crepe prepared earlier.
11. Carefully roll up the egg crepe with the mixture. *1
12. Return the egg roll to the pan.
13. Cook using medium low fire, covered.
14. Turn every 2 minutes till it's totally cooked, about 10 minutes. *2
15. Removed and sliced when ready to serve.

Note:

• I did not season the fish paste as it's usually seasoned.
• The egg crepe is very soft and may tear easily. So be gentle when handling it. *1
• You can shake the pan if you like. I prefer to turn it manually so I can get it evenly browned on all sides. *2

Soupy Udon Lookalike 鱼胶面条汤

Nope, this is not Udon, the Japanese Noodle. It's not noodles at all. Yeah. You didn't read wrongly. It's nothing close to noodle except for the look.

It's fish paste. Something my kids love. If you are bored with fish ball soup, why not make this instead. But wait. So, should I serve this as a soup? Maybe it should be a noodle dish since it looks like it? Hmmm ... maybe it should be a side dish?

My kids really don't care. They had it like noodles but still ate rice with the soup. They just love it. *wink*

Ingredients:

• 300g Fish Paste
• 1 litre Broth of your choice
• Assorted Vegetables, sliced
• Salt to taste

How to do it:

1. Add vegetables to the broth.
2. Bring broth to a boil.
3. Reduce to a simmer.
4. Put fish paste into a plastic bag.
5. Push the fish paste to the bottom and twist the top of the bag till paste is secured in the bag.
6. Snip a tiny corner off one of the corners.
7. Gently squeeze the bag to get the fish paste out to the simmering broth. Try not to 'break' the fish paste too much otherwise it will be too short to look like noodles.
8. When all fish paste has been squeezed into the broth, wait for all the 'noodles' to float up to the surface. It means they are cooked.
9. Add salt to taste.
10. Serve.

Note:

• You can use your pastry piping bag if you have one.
• The plastic bag acts as a piping bag.
• The size of the corner you snip off will decide how thick your fish paste noodles will be.
• If you are using leafy vegetables, only add them after you add the fish fish. Otherwise, they will be overcooked and turn yellow.

Home-made Yong Tau Foo in Sweet Broth 自制酿豆腐汤底

I friend asked if I know how to make fish balls. Yeah, I did a couple of times. That was when I just moved to my place and didn't know there is a stall in the wet market selling fish paste. The ready-made fish balls in the supermarket didn't smell and taste good so I decided to get my hands all sticky with fish paste.

Nowadays, I buy ready-made fish paste to save me the hassle of making my own. But since I was asked, I thought I should really try it again to make sure I still know how to make it. I prefer to use 西刀鱼. (Sorry I don't know the English name for this fish. Anyone who does, please enlighten me. Thanks.) (A sweet reader has kindly send me the link on this fish. It's called Ikan Parang aka Whitefin wolf-herring. Thanks, HL.) 西刀鱼 sweeter but has lots of tiny bones which is not a good choice if it's given to kids.

I'm using Mackerel with is commonly used. You can also ask your fishmongers for suggestions. They will know. Basically most fishes that can be made into paste, except for oily fishes like Cod. The only thing that defers is the taste and not as bouncy as those you buy off the shelf.

It's easy if you have a blender at home. Just ask your fishmongers to debone and remove the skin of the fish for you. The bones and skin you can keep to make fish broth. You then chop the fish meat into smaller pieces and throw into the blender to blend into a smooth paste. You can add some salt and pepper if you like. Some people I know add some cornflour to it but I didn't as I think the paste can hold quite well. If you don't have a blender at home, then you will need a strong arm. Just follow these steps:

1. Slice open the fish with skin still on but bones removed. The skin is used as a base to let you scrap off the very last bit of fish meat.
2. Scrape the meat with a metal spoon.
3. Add some salt and pepper.
4. Smash the meat (I use a tenderiser but it can be messy) using a spoon against the bowl. This is where the strong arm takes it's role.
5. Smash the meat till it become a smooth paste, not even bits of fish meat insight.
6. Make sure the fish meat becomes paste-like. 
7. Now lift the paste and throw in on the chopping board of bowl, whichever you are working with. Throw a few times (a good way to vent your frustrations :P) 
8. Dust about 1 tablespoon of corn flour and mix it well with the fish paste and it's ready.
9. To do the fish balls, get ready a bowl of water.
10. Hold some paste in your palm, squeeze it gentle closing your finger into a fist.
11. Give more space for your thumb and forefinger (close up like an 'O').
12. As you close the other 3 fingers, the paste will squeeze out from the top.
13. Use a spoon to scoop out and place them in the water to prevent sticking together.

I used the paste to stuff into bean curd, tau pok, ladies' finger and also to wrapped with bean curd skin. You can also use it to stuff eggplant, bitter gourd, chili, mushroom, etc. Just like what you see in the Yong Tau Foo aka 酿豆腐 stall. You can try my very own Dual Coloured Tofu with Fish Paste with it too! *wink*

I made my Yong Tau Foo 酿豆腐 broth by brewing 150g Soya Bean 黄豆 with 70g Ikan Bilis 江鱼仔 for 2 hours or till the Ikan Bilis turn opaque. Sieve it and the broth is ready to be used.

To make a nice bowl of Home-made Yong Tau Foo 酿豆腐 in Soup, just have a pot of broth, add in your Home-made Yong Tau Foo 酿豆腐 and other ingredients you like (I have added crabsticks) and bring to a boil. Add in the vegetable during the last minute of cooking. Scoop out into a bowl, topped with some fried garlic, shallot and sesame seed oil and enjoy!

Note:

Yong Tau Foo 酿豆腐 originated from the Chinese Ethic group, Hakka, and is very common in Singapore.

* the stuffed and fish ball *

* the Fish Paste *

* The stars in the making of the sweet broth *

* Home-made 酿豆腐 in sweet and tasty broth *

Croquette with hidden treasure

You know how you can use the same ingredients to cook it it many different ways. In this dish, I have used the two main ingredients, pork and fish paste, in this dish before and the kids like both dishes.

Yeah, kids always like fried food. It's crispy on the outside, juicy on the inside and with a surprise too. Just let the picture do the talking. *wink*

Ingredients:

• 100g Minced Pork
• 100g Fish Paste
• 5 Hard-Boiled Quail Eggs
• Breadcrumbs
• Oil for frying

How to do it:

1. Mix pork and fish paste together.
2. Scoop about 2 - 3 tablespoons of paste onto your (clean) palm.
3. Place an egg in the middle.
4. Fold in the paste so that it covers the egg.
5. Cover it with breadcrumbs.
6. Shape it with your palms before frying it.
7. Remove when it turn golden brown.
8. Drain and serve with assorted sauce.

Note:Batter is not required first as the breadcrumbs can stick to the meat.

Dual Coloured Tofu with Fish Paste 鱼胶豆腐

This is a hit! The kids love it and so does my hubby. This is not a kueh but Tofu with Fish Paste. I made these before but they were without the colours. Since the kids dislike eating vegetables, I incorporated vegetables to it. My son kept asking me why is the tofu so colourful and how did I make it. I only tell him after he finish it. He never guess it was the vegetables that he dislike.

Ingredients:

• 100g Fish Paste
• 1 tube Egg Tofu, smashed
• 1 tablespoon Finely Chopped Spinach
• 2 tablespoon Grated Carrot

How to do it:

1. Mix fish paste and egg tofu well.
2. Take 1/3 of the mixture.
3. Add in the Spinach and mix well.
4. Add carrot to the remaining 2/3 of the mixture and mix well.
5. Take a deep dish, oil all sides well for easy removable.
6. Spread the carrot mixture followed by the spinach.
7. Cover with foil.
8. Steam for 15 minutes or till cooked.
9. Removed and cut into pieces.
10. Serve.

Alternative:

• Pan fried the steamed tofu till slightly brown on all sides.

Notes:

• No seasonings required as Fish Paste usually comes seasoned and vegetables add sweetness.
• If you prefer more green than orange, reverse the amount required for the vegetables.
• I pan fried the steamed tofu for my hubby as it was cold by the time he returned from work. It gives the tofu a slightly crunchy outer skin but it won't look as nice.
• Whether steam or pan fried, best served when it's hot!

* Dual Coloured Tofu - Steam and Pan Fried *

Deep Fried Seaweed Fish Paste Rolls 炸紫菜鱼肉卷

This dish is similar to another dish I did earlier. Except there are extra steps to this dish. But it's pretty simple too.

Ingredients:

• 2 sheets of Nori
• 200g Fish paste
• 1/2 carrot, grated
• 1 stalk Spring onions, diced finely
• Oil for deep frying
• Flour with water (Batter)

How to do it:

1. Mix fish paste, carrots and spring onions together.
2. Take a piece of nori, spread fish paste thinly on the nori, leaving 1.5 cm of one side free of fish paste.
3. Lay another piece of nori on top and spread the fish paste again.
4. Roll (like sushi) the nori starting from the side with the fish paste.
5. The end of the nori should be enough to 'close' up the roll.
6. Cut the roll into half if you find it difficult to handle.
7. Dip into batter and deep fry till it is cooked.
8. Cut the roll into smaller pieces and serve.

Note:

As the roll is thicker so I use the deep fry method. The outer layer of nori will be crunchy. *Do some adjustments to a dish and you have a new dish. ^_-

Deep Fried Tua Pok Balls 炸豆包球

I haven’t been blogging about the stuff I cook for a while. Since I did this for yesterday's dinner and it's still fresh in my mind, better blog it first before I forget again. I’ll blog about the rest next time.

Ingredients:

• Tofu Puff aka Tua Pok
• Minced Pork
• Fish Paste
• Onion, diced
• Oil for deep frying

Sauce (optional):

• ½ tablespoon Apple Cider
• ½ tablespoon Sugar
• 2 tablespoon Tomato Sauce

How to do it:

1. Open one side of the tua pok and invert it.
2. Mix the minced pork, fish paste and onion together.
3. Filled the tua pok with the mixed fillings.
4. Close up the opening by folding the tua pok.
5. Deep-fry the tua pok balls.
6. Remove when turned golden brown.
7. Heat the ingredients for the optional sauce.
8. Serve.

Note:
I did not put any seasoning for the fillings because the fish paste already adds the saltiness. You can choose not to add fish paste. Try mixing minced pork and prawn. Then a 1/2 teaspoon of salt to it. And substitute onions with water chestnuts for the extra crunch. I like onion because it adds aroma.