Golden Beancurd Puff with Fish Paste

I prefer something light & steamed.Best serve with a sauce over.
Its healthier, less oily & the vitamins & minerals are being locked inside.
Normally i dun eat beancurd puffs(tau pok) which are sold outside, as i'm very particular over the oil which is being used to fried the tau pok.
At home, its totally different as i tends to wash them over & over again, squeezing out the dirty oil, pour hot boiling water over them to ensure its thoroughly clean.I noe i'm very troublesome but tt's the correct way of washing them for "kia see" pple like mi. haha.....

Hmm.....Its so fantastic, from the 1st bite, i'm able to savour the sweetness of the carrots & water chestnuts,freshness of the fish paste.
With the light & tasty sauce,its sooo....yummy~delicious. Dear readers, u all reali gotto try this out.

Ingredients;
12 small beancurd puffs
200g fish paste
3 baby carrots, chopped
5 water chestnuts, chopped
2 large dried mushroom, chopped
2 tsp cornflour
1 tbsp sesame oil

Sauce;
80ml mushroom water
1 ½ tbsp oyster sauce
½ tbsp sugar
Some cornflour water

Method;
-Wash & clean beancurd curd puffs, make a slit on top.
-Thicken fish paste with cornflour, add chopped ingredients & sesame oil.
-Stuff fish paste mixture into beancurd puffs, steam for 20 mins.
-Prepare sauce by boiling mushroom water, oyster sauce & sugar.
-When sauce is boiling, add cornflour water to thicken it.
-Drizzle sauce over beancurd puffs & serve with greens.
-Enjoy!