Malaysian homestyle hand-torn soup noodles in ikan bilis broth with toppings.
Rub tender mani cai leaves, rinse to remove grassiness.
Slice soaked shiitake; mix seasonings.
Slice the shallots thinly and evenly.
Wash and thoroughly air dry the sliced shallots.
Knead flour with water, add oil, cover and rest.
Bring broth to a boil, keep at a simmer.
Pinch dough, stretch thin, tear into the pot.
Cook until floating and translucent, add mani cai and turn off heat.
Bowl up with mushroom minced pork and shallot oil, top with fried shallots and ikan bilis.
Fry ikan bilis in oil until fragrant and golden.
Add water with bones if using, boil and skim.
Simmer covered, season with salt.
Strain into a clear broth.
Stir-fry pork in oil until pale and crumbled.
Add shiitake and seasonings with soaking water.
Simmer gently until lightly glazed then dish up.
Heat oil in a pan and add the shallots.
Fry until golden brown.
Remove shallots and drain.
Store in a jar.
Fry ikan bilis from cold oil, stirring evenly.
Fry golden crisp, drain when bubbles ease.
Spread flat to cool and stay crisp.