Blend all the filling ingredients until fine using a food processor. If you do not have a food processor, you can also use a knife to chop until fine.
Use a spoon or a knife, take some filling and stuff into the vegetable cavity. Make sure the fillings are full and firm.
In a pot of hot oil, deep fried the vegetable until the vegetable are slightly soft and meat are cooked. Drain and set aside. It is advisable that your deep frying be done in stages in accordance to the type of vegetable . Different vegetable have different cooking time. The ranking of cooking time from longest to shortest shall be : Bean curd (taukwa), bitter gourd, egg plant, chilli and ladies finger. As we will be braising later, the deep frying can be considered done as long as the meat are cooked which is relatively fast (about 3-4 minutes).