Singapore Hokkien Mee

Peel the prawns, but keep the heads and shells for the stock. Heat a wok, add half the vegetable oil, and stir-fry the heads, shells and half the garlic for 3–5 minutes until fragrant.

Transfer the fried heads and shells into the chicken stock, bring to a boil and simmer gently for 30 minutes. Add the pork belly and cook for another 15 minutes; remove it, let it cool, then slice into strips. Strain the stock and return the sliced pork belly to it.

Rinse the yellow noodles with hot water, and soak the rice vermicelli until softened, then drain well. Cut the squid into rings and the garlic chives into 5 cm lengths.

Heat the remaining vegetable oil in a clean, hot wok, pour in the beaten eggs and stir quickly until half-set. Add the yellow noodles and rice vermicelli, and stir-fry over high heat for 2–3 minutes until lightly browned.

Pour in the strained stock, add the fish sauce, light soy sauce, white pepper and salt to taste. Simmer the noodles for 2–3 minutes so they absorb the stock without turning soggy.

Add the prawns, squid rings, garlic chives, sesame oil and the remaining garlic. Toss for 2–3 minutes until the seafood is cooked through; don't overcook the squid.

Serve the hokkien mee immediately, hot, with calamansi halves for squeezing over.