Penang Hokkien Mee

Source

500 g shrimp heads and shells
15 cups of water (reduced to about 12-13 cups of water after hours of boiling and simmering)
1.5 lbs of beef/mutton
2 tablespoons of meat curry powder
Salt to taste
MSG

30 dried chilies (deseeded and soaked to soften)
10 shallots (peeled)
5 cloves garlic (peeled)
2 tablespoons of water
6 tablespoons of cooking oil

1 pound of yellow noodles (scalded)
1 pack of rice vermicelli (scalded)
Some kangkong or water convolvulus (scalded)
Some bean sprouts (scalded)

Garnishing:
1/2 pound of mutton/beef (boiled and sliced thinly)
1/2 pound shrimp (shelled and deveined)
6 hard-boiled eggs (shelled and quartered)
Some fried shallot crisps (store-bought)

1. Add 15 cups of water into a pot and bring it to bowl. Add in all the shrimp heads and shell and simmer on low heat for about 2 hours or longer until the stock becomes cloudy and tastes really prawny. Strain the stock through sieve and transfer the stock into another pot. Discard the prawn heads and shells. Scoop up and discard the orange "foam" forming at the top of the stock. 2. Bring the stock to boil again and add in half of the chili paste and curry powder. You can add more chili paste if you like it spicier.
3. Add in the mutton/beef and continue to boil in low heat for another 1-1.5 hour until the meat are thoroughly cooked. Add MSG and salt/fish sauce to taste.
4. Blend the chili paste ingredients with a mini food processor until finely ground and well blended. Heat up the wok and add cooking oil. Stir fry the chili paste for 5 minutes. Add in prawns, sliced meats and a little chili paste, sugar, and salt.
5. Add in the stock to the work and bring it to boil.

To serve, place a portion of yellow noodles, rice vermicelli, water convolvulus and bean sprouts in a bowl. Ladle hot stock over. Top with meat slices, sliced shrimp, egg quarters, and sprinkle with shallot crisps.