Blend the peeled beans with habanero, red bell, and half onion. Blend until you have a smooth paste. I tend to blend the beans first then add the pepper later after I have blended the beans for a few minutes.

Preheat the oven to 375 degrees F. Boil your fish with seasonings of your choice until fully cooked, allow to cool down then debone. Peel and deveined the shrimp, rinse and slightly boil.

In a shallow bowl, add the blended mixture.

Add oil and mix. Make sure you incorporate the oil first before you have any liquid. If you're using palm oil, heat the oil and let it cool down before adding it to the beans. I used olive oil so I added it directly.

Add one raw egg (optional) and mix. Add the knorr, salt and continue to stir. Grund crayfish is a great addition too if you're using it about a teaspoon is okay so it doesn't overpower the taste. Add water ( I used fish stock)  to the mixture, I used about 11/4 (1 cup +1/4 measuring cup)

Add one chopped onion and mix. Make sure you incorporate air (it makes it light and fluffy) into the mixture. Green onion is a great addition too.

After a proper mixture of the beans, check for the seasoning and re-season if necessary.

Pour the mixture into the greased pan, add the toppings: fish and shrimps/prawn. You can add slices of boiled eggs if you desire, green onion, chopped bell pepper are all great for the topping. Don't overfill the pan.

In a separate baking pan add water and place in on a wire rack in the oven this prevents the moimoi from drying out while cooking.

Place the muffin pans in the oven and bake for 15-20 minutes. Use a toothpick and check the middle of the moimoi to check if it's fully cooked, if the toothpick comes out clean, it's cooked. Let the moimoi cool down before removing the moimoi from the pan.

Serve with your favorite or eat by itself.