In a heated stock pot, add in 4 tablespoons of oil and fry prawn shells until fragrant (this is to fully extract the prawn flavour for the stock).
Add 2 tablespoons of garlic, shallots, water, pork bones, white peppercorns, rock sugar, 1 tablespoon fish sauce and the Ikan Bilis to the pot and bring to boil. Cover and simmer over low heat for 30 minutes.
Sieve to separate the stock. Set aside for frying.
In a wok, heat 2 tablespoons oil. Scramble eggs over it until three-quarters done and still moist.
Add in bee hoon and yellow noodles, fry over medium heat. Add 1 tablespoon of oil. Add 2 cups of stock. Continue frying to allow the bee hoon to absorb the stock). Add more oil if needed.
Add another 2 cups of stock, then add in bean sprouts, stir, cover wok and braise for 1 minute over medium-low heat.
When done, push noodles to side of wok, add in 2 tablespoons of oil and fry 1 tablespoon of garlic until fragrant. Toss well with all the noodles. Add 2 tablespoons of fish sauce.
Add in pre-cooked prawns, fish cake, squid rings, pork and salt to taste. Add ½ tablespoon of dark soy sauce for colour and add chives.
Garnish with spring onions and serve.