Place a pot of plain water on the stove and bring it to a boil. Carefully pour over the frozen tomatoes, remove them after 30 seconds, or when the skin begins to peel back. Cut them into big chunks.

1. Rince and devein the shrimps, place all heads and shells into a stock pot or a wok. Saute the shrimp shells at medium high heat until stuff that sticks to the wok starts to brown slightly. Add water, scrape off the browned bits that are stuck to the wok, and simmer for 10 – 15 minutes. Then, remove the shells.

1. In a clean wok, sauté the garlic and ginger until fragrant, add in the frozen tomatoes, bring it to a simmer and stir occasionally with a spatula a few times to speed up the cooking of the tomatoes. Add the soy sauce, oyster sauce, sugar, salt, pepper, and tomato sauce. Taste and adjust.

1. Add in the glass noodle, enoki mushrooms, shrimps, and squids, cover the lid, bring to a boil over high heat for 5 minutes. Once done, remove the lid, sprinkle with chopped coriander leaves, and then serve. ENJOY!!