Materials:

1. A loaf of unsliced bread
2. Potato
3. Celery
4. Tomato
5. Peas
6. Eggs
7. (Optional) Skinless fish fillets, ham, unshelled prawns
8. (Optional) Barbecue chicken slices
9. Corn starch
10. Soup stock
11. Cooking oil
12. Pepper
13. Salt
14. Sugar
15. (Optional) Tomato sauce or barbecue sauce or any other sauce of your choice or no sauce at all

The amount of each material required and the proportion between them depend on the size of the bread and your personal taste.

Preparations:

1, Wash and cut:

• Hollow the loaf to make room for the filling
• Wash and boil potatoes til tender, chill then peel, and cut into small cubes
• Wash and cut celery into small pieces
• Wash and cut tomato into small pieces
• (Optional) Mince the fish fillets, add a bit of cold water and salt, then stir vigorously until smooth and fluffy. Mince the ham and unshelled prawns. Mix together well in a bowl

2, Boil

• Boil peas in salted water until tender
• Place eggs in saucepan with cold water and bring to boil. Reduce the heat to simmer for 10 to 15 minutes. When the eggs cool down, peel off the shell, and cut into small pieces
• Bring water to boil in a saucepan. Wet your hands, take a handful of the fish paste and squeeze it through the gap between your thumb and index finger. Poke a hollow in the centre of the fish ball and insert a small amount of ham and prawn mixture. Drop the balls into the boiling water and cook for about 10 minutes.

3, Mix

Heat a little oil in a saucepan, add potato, celery, tomato, pees, egg, fish balls and chicken slices and soup stock, mix well, season with salt, a bit sugar and pepper to taste. Stir in the dissolved cornstarch and boil until thickened. Transfer the mixture into the hollow in the bread. Top with tomato or barbecue sauce if you wish.

Serve by slicing the bread into slices, place on a plate. Just make sure serve hot.