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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Place 35g dried pork skin in a large bowl, add enough water, and soak for 6 hours. Press down with a weight to keep it submerged, and change water twice during soaking until soft and expanded.
Watch out
Pork skin must be fully submerged, otherwise unexposed parts will stay hard and rubbery after cooking.
Hold the rolling radish securely while cutting to prevent the blade from slipping onto fingers.
Peel 250g white radish and cut into bite-sized chunks. Place in a pot with water and a pinch of sugar, bring to a boil and simmer for 10 minutes until translucent to remove bitterness.
local_fire_departmentmedium-low heat, cook 10 minutesWatch out
Peel the thick outer skin thoroughly
adding sugar effectively cuts the sharp bitterness of the radish
In another pot, place soaked pork skin in cold water and heat. Once boiling, add 150g fish balls and 150g squid. Blanch briefly until fish balls float and squid curls slightly, then drain immediately.
local_fire_departmenthigh heat blanchingWatch out
Do not over-blanch the squid and fish balls, otherwise they will become tough and lose elasticity.
Rinse blanched pork skin under running cold water, gently squeeze out excess water with hands, and cut into small squares. Mince 4 cloves of garlic and 1/4 onion.
Watch out
Squeeze pork skin gently
overly hard wringing damages its spongy structure and reduces flavor absorption
Spices in hot oil can splatter; keep face back to avoid hot oil burns or irritating fumes.
Heat 2 tbsp cooking oil in a wok over medium heat, saute minced garlic and onion until fragrant. Add 2 tbsp curry powder, 2 tbsp satay sauce, 4 dried chilies, and 1 tsp chili powder. Stir-fry quickly until fragrant oil forms.
local_fire_departmentmedium-low heat sauteingWatch out
Dry spice powders burn easily
keep heat medium-low and stir constantly until fragrant before liquid is added
Pour in about 300ml of reserved radish broth into the curry base, add 0.5 tsp salt and stir. Bring to a boil for 3 minutes, add 150g fish balls, and cook over medium heat for 5 minutes until flavored.
local_fire_departmentmedium heat, cook 5 minutesWatch out
Fish balls need at least 5 minutes of simmering first so the curry flavor penetrates to the center.
Add pre-cooked radish chunks and pork skin. Add a bit more radish water as pork skin absorbs liquid. Stir in 3 tbsp abalone sauce, 1 tsp turmeric powder, and 1 tbsp evaporated milk until glossy and creamy.
local_fire_departmentlow heat simmeringWatch out
Pork skin absorbs sauce rapidly
add extra broth if it gets too thick to prevent scorch at the bottom
The pot handles and lid will be scalding hot after steaming; always use insulated oven mitts to move the pot.
Add 150g blanched squid and stir-fry briefly. Mix 0.5 tbsp flour, 1 tsp cornstarch, and 2 tbsp water into a slurry and pour into the pot to thicken. Once gravy coats everything, cover with lid, turn off heat, and steam for 5 minutes.
local_fire_departmentturn off heat, cover and simmer 5 minutesWatch out
Do not cook squid for long
cover and turn off heat right after slurry is added, otherwise squid becomes rubbery
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