Step 1

Peel white radish and make quarter turn cuts

Step 2

Bring a pot of water to a boil, add 25 g rock sugar and white radish. Wait for it to boil and turn down heat to medium. Cook for approx. 20-30 minutes until soft then drain and set aside This will infuse some sweetness into the white radish and remove some of the bitterness, if any

Step 3

Clean baby octopus. Remove beak and cut a slit in the head to remove all the organs if not already done. Set aside

Step 4

Bring another pot of water to a boil, add chicken hearts, baby octopus and the beef omasum. Cook beef omasum for 2-3 minutes until cooked, submerse in cold water, cut into smaller pieces and set aside. Cook chicken hearts and baby octopus for approx. 4 minutes until cooked, drain and set aside. I boiled them separately but boiling them together is fine too

Step 5

Bring a big pot of water to a boil. All the following ingredients need to be boiled for a few minutes to wash off some of the oil that is on the foods. When water boils, add fish balls, wieners, fish siu mai and wheat gluten balls. When water boils again, remove everything except for the wheat gluten balls, they’ll need an additional 5 minutes to soften the inside. Deflate them and set aside

Step 6

In a bowl, combine 4 tbsp curry paste, 4 tbsp smooth peanut butter, 2 tbsp Chinese barbeque sauce, 1 tbsp oyster sauce, 1 tbsp Chu Hou sauce, ½ tsp turmeric powder and 1 tbsp spicy bean paste and set aside

Step 7

Prepare a few slices of ginger, chop garlic and shallots If you like ginger, you can also mince it and mix it in with the sauce. I usually keep them in slices so that I can easily fish them out

Step 8

In a wok, pot or large pan, on medium high heat, add 2 tbsp oil and add sliced ginger. Stir-fry until lightly toasted

Step 9

Add chopped shallots and garlic. Stir-fry until aromatic

Step 10

Make room in the centre of the pan or push everything to one side. Add sauce mixture. And let it cook for one minute while mixing the sauce together

Step 11

Then mix together with shallots and garlic

Step 12

Add 2 cups broth, bring to a boil and turn the heat to low

Step 13

Combine 2 tbsp cornstarch with 2 tbsp water. Mix and slowly pour into the curry sauce. Mix well until thickened

Step 14

Taste the sauce. Add some dark soy sauce to adjust the colour of the sauce. Add light soy sauce and sugar to adjust the taste. I added 1 tbsp of dark soy sauce and 2 tsp sugar to mine

Step 15

Turn heat to medium-high and add everything that’s set aside except the fish siu mai (the skin will fall off if you simmer it in the curry sauce so just add those when you’re ready to serve). I usually keep the same kinds together so that they can be easily found. Mix them within their own groups What goes in will be the deep-fried fish balls, wieners, baby octopus, beef omasum, white radish, chicken hearts and wheat gluten

Step 16

When sauce starts to simmer, turn heat to low, cover with lid and cook for 10 minutes

Step 17

Add fish siu mai

Step 18

Serve