- To prepare the stock, rinse the pork bones with water. Transfer the bones in to a large pot and cover with water. Bring to a boil and cook for 5 mins while scooping out any scum that floats to the surface.
- After boiling, drain, rinse again and return to the empty pot. Fill the pot with 4L of water and the crushed peppercorns. Add soaked dried scallop into the stock pot and continue boiling for another 1 ½ hours.
- Add the chicken breast and pork belly in to the stockpot and boil till cooked. Once done, remove both from the pot, shred chicken meat and sliced up pork belly. Set aside.
- Boil prawns with shell on in the pot until cooked. When the prawns are cooked, remove them from the pot and peel the shells.
- Put the prawn’s shells back into the boiling prawn water and boil for another 5 mins before removing them.
- Season the stock with salt, pepper and rock sugar and continue to cook for another 30 mins.
- While the stock finishes cooking, whisk the eggs to make a thin omelette and then cut it in to strips. Set aside.
To Prep the Sambal Belacan
- Using a pestle and mortar, grind all of the chillies and the belacan into a thick paste. Add in the calamansi lime juice and mix well. Adjust according to taste.
- Blanch the yellow egg noodles and bean sprouts in boiling water for 1 min. Transfer the cooked noodles in to a serving bowl.
- Place a serving of the chicken, prawn, pork belly, dried scallop, egg omelette and bean sprouts on to the noodles. Ladle in hot stock and a few pieces of pork ribs.
- Garnish with some garlic, oil, fried shallots, spring onions, chives and coriander.
- Enjoy the lam mee with sambal belacan!