Penang Hokkien Mee

Bahan-bahan (8 porsi)

• 1 bag shrimp heads and shells (Ziploc Easy Zipper Bag)
• 15 cups water (reduced to about 12-13 cups of water after hours of boiling and simmering)
• 2 -3 pieces rock sugar (about the size of a small ping pong ball each, or to taste)
• 1.5 lbs (750g) pork ribs (cut into pieces)
• salt to taste
• 30 dried red chilies (seeded and soaked to soften)
• 10 shallots (peeled)
• 5 cloves garlic (peeled)
• 2 tablespoons water
• 6 tablespoons cooking oil
• 1 pound (500g) yellow noodles (scalded)
• 1 pack rice vermicelli (scalded)
• kangkong (or water convolvulus, scalded)
• bean sprouts (scalded)
• 1/2 pound (250g) lean pork meat (boiled and sliced thinly)
• 1/2 pound (250g) shrimp (shelled and deveined)
• 6 hard-boiled eggs (shelled and quartered)
• fried shallot crisps (store-bought)