I made the meat mixture with minced pork, oyster sauce, soy sauce, egg, salt, pepper, sesame oil and cornflour... which I then proceeded to stuff into the tau fu like this:
The sauce was somewhat more elaborate. It was basically a chicken stock, flavoured with some condiments and thickened slightly with cornflour.
I pan-fried the Ngiong tew Foo in shallow oil and then dunked them into the chicken stock to simmer a few minutes... and then I fished them out and dished them with my special sauce.
Not bad actually. Next time I will add the garlic, prawn as suggested by mom, and also dad's coriander for some extra zing!