Method

1. Rinse and peel prawns. Set prawns aside. Reserve shells and heads for use in stock.
2. Prepare stock. Heat in a large pot over medium heat. Add garlic and shallots and stir-fry until fragrant.
3. Add prawn heads and shells and stir-fry until fragrant.
4. Add boiling water, peppercorns, ikan bilis, rock sugar, fish sauce and pork bones. Bring to a boil, then lower heat and let simmer for 45 minutes.
5. In the meantime, blanch pork belly in a pot of boiling water with ginger. Drain and slice into small strips. Set aside.
6. Clean squid and slice. Set aside.
7. Strain stock and return to a boil. Lightly blanch squid, then prawns, in stock.
8. Stir-fry each portion of Hokkien noodles separately.
9. Heat 2 Tbsp pork lard in a hot wok. Add a beaten egg and stir-fry quickly.
10. Add a quarter each of the yellow noodles, thick bee hoon and thin bee hoon and stir-fry again quickly to mix. Add a little dark soy sauce for colour.
11. Push noodles to one side of wok. On the other side of wok, add 1 tsp light soy sauce and stir-fry 1 tbsp minced garlic with a little more lard.
12. Add a quarter portion of squid, prawns, pork belly and fish cake. Add 125 ml stock and a quarter of bean sprouts. Stir-fry with noodles and mix well. Cover wok and leave to cook 3 minutes.
13. Add a little dark soy sauce for color if needed. Add a handful of chives and stir-fry to mix.
14. Dish out to a serving plate. Repeat to prepare another 3 servings.
15. Serve with sambal belacan and cut limes on the side.