Brothy Claypot Hokkien Noodle with Sio Bak (Easy Version)

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