Mix all stuffing ingredients (except the chopped scallion and chillies)

Set aside about 300 gr of the filling mixture to make a fish ball

Mix the rest of it with the chopped  scallion and chillies for the filling

Pat dry all veggies, dip or apply the tapioca  flour in the stuffing surface
Dip the bitter gourd in a tapioca starch before stuffed with fish paste
Drag the access flour
Stuffed the filling with a teaspoon, don’t overfilling

Stuffed bitter gourd with fish paste
Put all stuffed veggies in oil coated  pirex bowl

Yong tau foo before steamed
Steam over high heat for about 10 minutes
Let it get to room temperature
Pan fried with a little of oil to browned it just before serving

Fish Ball and Broth Recipe:
Bring 4 L water to boil
Add the fish head, fish bone and chicken bone and season with salt and pepper

Add 1 bulb garlic and 1 cut onion, bring to boil

Simmer for about 30 minutes

Strain the liquid with fine sieve cheese choth and discard the solid ingredients

Keep the broth warm and not get boiled

Make a fish ball with 2 tablespoons and put it into the broth

Your fishball is ready when it floated.