Directions

To Make the Broth

1. Dry-fry the anchovies until dried, placed into a stock pouch.
2. Heat the water in a stock pot over medium-high heat. Add the soybeans and anchovies soup pouch and bring to boil for 30 mins or more. Add in the salt and sugar last.

To Prepare

1. Combine the stuffing ingredients, mix well and set aside.
2. Puffed tofu – Make a slit at the center of the puffed tofu with scissors.
3. Firm tofu – Scoop out a hole at the center of the tofu.
4. Chillies and okras – Make a slit from the top, stop at 2-3 cm from the end. Remove the seeds.
5. Eggplants – Slice in from the side to about ¾ of the way, allow the eggplant to open up like a shell.
6. Bitter melons – Remove the core and seeds.
7. With a spoon or butter knife, add the stuffing into the vegetables and spread them out to avoid falling out as they will shrink when cooked.

To Cook

1. In a frying pan, heat oil over medium-low heat. Pan-fry the stuffed firm tofu, meat facing down first, until browned on all sides and place them into the soup.
2. Pan-fry the remaining stuffed vegetables and puffed tofu covered until all sides are browned and meat are cooked.
3. Serve the stuffed vegetables and tofu with the soup.