Forgotten Chinese Dish - Loh Kai Yik

Loh Kai Yik is an old Chinese dish that you can hardly find at hawker stalls no more. My mom use to make it but with her illnesses today, she can hardly tell me how she use to prepare it. I tried cooking this from memory of how it use to taste and have adjusted it as I want Lilik to be able to enjoy the dish as well. My version has no pork or pig's skin in it to give the gravy its gelatinous consistency but it still is pretty tasty.
The recipe below is for the traditional version with all the trimmings.

Ingredients
(serves 3 to 4)

1 litre stock
6 cloves garlic
2 thumb size ginger pieces
30g red tau joo (red preserved beancurd)
80g red sweet sauce
2 Tbs cooking oil
20g tau cheoh paste (brown bean paste)
1 Tbs sugar
2 Tbs light soya sauce

Blend or pound ginger with garlic.
Mash the red tau joo in a bowl and add in red sweet sauce with 100ml water.
Heat wok, add oil, stir-fry garlic, ginger and tau cheoh paste till fragrant.
Add stock and tau joo paste into the wok.
Cook for 15 minutes and add sugar and soya sauce to taste.

TO ADD TO STOCK
300g belly pork
300g pig skin
10 chicken wings
100g liver (sliced)
10 tau pok (fried beancurd)
200g young kangkong
1 cuttlefish (sliced)
1 Tbs cooking wine (Hwa Teow wine)

Simmer belly pork, pig skin, chicken wings, and ta pok in stock till tender .

BEFORE SERVING
Add cuttlefish, liver and mini rolls of kangkong and 1 Tbs cooking wine.
Cook for about 1 to 2 minutes.