Stuffed brinjal and salted bean curd skin

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We went to the wet market and I bought pre-made fish paste (one tupperware about RM14). Then I added shredded carrot and chopped spring onion with some pepper. And stuffed into brinjal and salted bean curd skin. I steamed them for 5 minutes before lightly pan fried with some oil (optional); you can eat as it is or put into soup.

Before steaming

Celine Tan's photo.
After steaming

Celine Tan's photo.
Carrot mee hoon kueh for dinner
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Celine Tan's photo.

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