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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Finely dice 0.5 onion into red-bean sized pieces; lightly crush 1 piece of ginger with the side of a knife then mince finely; finely mince 2 shallots and 4 cloves of garlic; dice 1 tomato into small pieces and chop finely.
Watch out
Hold the chef's knife securely when dicing onions and garlic
apply even force when flattening ginger so the blade does not slip and injure your fingers
Oil temperature will be high when stir-frying aromatics; add ingredients gently to avoid hot oil splashing and burning your hands.
Add 3 tbsp cooking oil to the wok, heat up and first add diced ginger and onion. Stir-fry over medium heat until slightly golden brown; then add minced shallots and garlic and continue to stir-fry. Scrape the edges of the wok frequently until most aromatics turn golden brown and fragrant, then reduce heat to lowest.
local_fire_departmentMedium heat to lowest, about 2 minutesWatch out
Continuously scrape down garlic from the sides of the wok
otherwise burnt bits on the edges will make the entire curry sauce bitter
Keep heat on lowest, add 1 tsp satay sauce, 2 tsp curry oil, 1 tsp Chu Hou sauce, 1 tsp oyster sauce, 2 tsp turmeric powder, and 1 tsp paprika; turn heat to high and stir-fry sauces until oil separates and becomes fragrant, then add 1.5 tsp peanut butter and mix well; add diced 1 tomato, stir in 1 tbsp light soy sauce and 150ml water to bring to a boil; taste and season with 0.5 tsp chicken powder and 2 tsp sugar, simmer slowly until sauce reduces to a smooth, glossy coat.
local_fire_departmentLowest heat to high then simmer, about 4 minutesWatch out
Turn heat to lowest before adding dry spice powders
otherwise turmeric and paprika will scorch instantly on hot metal and taste bitter
Cut 150g pork skin (pre-soaked with 2-3 water changes and blanched for 5 minutes) into square pieces; separate tentacles from 1 soaked squid and cut body into strips; slice 200g beef tripe horizontally along the grain into large broad pieces.
Watch out
Slice beef tripe and squid along the grain
cutting them too small will cause them to shrink excessively and lose their signature crunchy bite
Thread 300g fried fish balls onto bamboo skewers with 6 fish balls per skewer; thread pieces of pork skin onto bamboo skewers firmly.
Watch out
Hold skewers firmly when threading ingredients to prevent the sharp bamboo tips from poking your hand.
Water temperature is extremely hot when blanching; be careful of steam and splashes when adding ingredients or retrieving them with tongs.
Bring a pot of water to a boil, first put in fish ball skewers and pork skin skewers to blanch for about 2 minutes until heated through; then add squid and beef tripe to blanch for 30-40 seconds until just cooked; pick up all ingredients with tongs and drain thoroughly in a colander.
local_fire_departmentHigh heat boiling water, about 3 minutesWatch out
Do not blanch squid and beef tripe over 40 seconds (they will turn tough)
also drain water thoroughly, otherwise excess liquid will dilute the curry sauce
Arrange the drained fish ball skewers, pork skin skewers, squid, and beef tripe onto a serving plate; use a ladle to pour the hot home-made curry sauce evenly over all ingredients. If you like spicy food, drizzle chili oil on top before serving.
Watch out
Ensure ingredients are completely free of excess water before pouring sauce
serve immediately once covered in hot sauce to retain crunchiness
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