Blanch pork bones in boiling water to remove impurities.

In a separate pot, add oil and fry garlic till fragrant. Add prawn heads & shells and fry for 2-3 minutes. You can also crush the prawn heads with a spoon to release the juices and enhance the flavour of the stock.

Add water, pork bones, white peppercorns and rock sugar and bring to a boil. Thereafter, cover the pot and simmer over medium heat for at least 30 minutes. If you want more concentrated flavour, simmer for 1-2 hours. Strain stock to remove prawn heads, prawn shells & pork bones.

Note: You can also add shallots, dried shrimp & anchovies for more flavour.

Boil pork belly in the same pot used for blanching pork bones. Once cooked, cut pork belly into thin slices and set aside.

Poach prawns in pot with prawn stock. Remove and set aside.

Poach squid in pot with prawn stock. Once cooked, cut squid into thin rings and set aside.

Heat a wok over medium-high heat and add some pork lard. Add eggs and scramble. Push eggs aside.

Add yellow noodles and white beehoon to wok. Fry noodles, pressing noodles against wok with back of spatula, to remove 'kee' (alkaline) smell. Add a few spoonfuls of stock to soften noodles.

Note: Don't wash the noodles or put them in the chiller.

Push noodles aside, then add more pork lard and some garlic. Fry garlic till fragrant. Add beansprouts and a generous amount of stock, and mix evenly. Cover the wok and simmer over lower heat to cook the noodles.