To make the stock, add the whole chicken, chicken carcasses and pork trotters to a large pot with 3L water and bring to the boil. Simmer for 5 minutes, strain off the liquid, then rinse the bones under cold running water to remove all the impurities.

Return the bones to the pot and add the onion, katsuobushi, salted kombu and 3L water. Bring to the boil. Add the tamarind seasoning, chicken powder and caster sugar and return to the boil, then turn the heat down to low and simmer for at least 2 hours with the lid slightly ajar.

Strain the liquid through a fine strainer and set aside for later. Discard the solids.

Wipe out the pot and return to the stovetop over medium heat. Add the vegetable oil and heat until lightly smoking, then add the prepared ginger, chilli, garlic and lemongrass. Cook for 5 minutes, until golden brown, stirring constantly.

Return the stock to the pot and add the tamarind paste, fish sauce, light soy sauce, white pepper and pineapple chunks and juice. Adjust the seasoning to your desired preference.

Dust the Spanish mackerel with the rice flour and deep fry at 180°C for 5 minutes.

Once you’re happy with the flavour of the broth, add the mackerel and simmer for 10 minutes.

Add the elephant’s ear stem, okra, tomatoes, water spinach, snake beans and simmer for a further 10 minutes, then garnish with fresh bean sprouts, herbs and fried shallots.