Thai Suki Hot Pot | Asian Inspirations

Ingredients

• 6 cloves garlic
• 2 cubes red bean curd
• 1 tsp red bean curd juice
• 1 tbsp sesame seed (toasted)
• 7 tbsp Sriracha sauce
• 5 tbsp tomato sauce
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp sesame oil
• 120ml water
• 2L pork/chicken stock
• 80g glass noodles
• 100g chrysanthemum garland
• 50g Chinese cabbage
• 200g baby corn
• 200g enoki mushrooms
• 200g fresh shiitake mushrooms
• 200g king oyster mushrooms
• 200g soft tofu
• 100g beef (thinly sliced)
• 100g pork belly (thinly sliced)
• 150g fish balls
• 150g fish cakes
• 150g squid balls
• 150g beef balls
• 300g fresh prawns (deveined and deshelled)
• 150g fresh squid
• 150g fresh fish fillets