My mother's stuffed tofu pok cooked in oyster sauce, the recipe is from my paternal grandmother, the one mentioned in my Grandpa's garden post Here. This is one of my all time favorite dishes. Wash the tofu pok first and drain them with a colander, next we shall prepare the minced meat filling, chop up two to three cloves of garlic, mix well together with one part lean minced pork and one part fatty minced pork. Make a hole in the tofu pok and stuff them with the minced meat. This makes around 20 tofu poks. I tried to ask my mom regarding the amount of minced pork to use, but she couldn't give an exact measurement. You'll have to agak-agak (guesstimate) yourself how much minced meat was needed. I don't blame her, she could cook this dish with her eyes closed and was adept enough to eyeball the amount of ingredients needed.
In a small bowl, mix a little water with 5 tablespoon of oyster sauce, place the stuffed tofu pok into a pot, pour the oyster sauce mixture in and fill up the pot with water just enough to cover the tofu poks. Let it simmer under medium to high heat until the sauce is thickened, by that time the meat fillings should be cooked through already. It taste lovely while hot from the pot, and even better, in my deranged opinion, eaten the next day for lunch at work (while both the rice and tofu pok, cold) Definitely not for the faint hearted, but I'm not normal.