Preparation: Grind the dried shrimps and ikan bilis until its powdery fine,set aside
Frying Pork Lard (Optional): Add the pork lard to a heated pan/claypot over medium high heat, cover with lid and stir fry occasionally to ensure even cooking
Fry until brown and crispy remove the pork lard and its oil from the pan/claypot with 1 tablespoon of oil remaining in the pan/claypot
Frying the Hokkien Mee: Add 1 tablespoon of cooking oil (if not using lard) into the pan/claypot over medium high - high heat
Use medium high - high heat throughout this recipe
Add in beaten eggs to the heated oil
When the bottom of the eggs are cooked, push it to the side of the pan
Add a tablespoon of oil to the pan and add in minced garlic, grinded shrimp and ikan bilis stir fry until fragrance
Break the eggs up and saute into the garlic mixture
Add in pork belly and noodles and stir fry for a min or 2 Add in prawn and squid and half of the required chicken stock
Allow it to boil then add the remaining half of the stock
Add in the seasonings and allow it to boil over medium high to high heat for 5 to 10 mins until the broth is slightly thicken
Remove prawns earlier if its cooked before the broth is ready to prevent overcooking of prawns
Remove the pot from the heat and top with sio bak spring onions
Serve hot
