Marinade the minced pork with; minced shitake, minced garlic, rice wine, MSG, salt, white pepper and sesame oil. Let it sit there while you prepare the broth.
In a heavy based pot, sautee the garlic and anchovies/ ikan bilis in a little sunflower oil. When they start to colour, pour in the water.
Add the stock cubes, white pepper and light soy sauce. Let it come to a boil. As soon as it has boiled, add your 2 big bunches of pucuk manis, stir and close the lid. Turn off the heat. Let it sit there while you cook the minced pork.
In a wok, add some sunflower oil and sautee the sliced shallots. When it starts to colour add the minced pork mix and stir-fry with some light soy sauce, oyster sauce and dark soy sauce. Taste and adjust. Add a little water if it's too dry.
Lightly fry some anchovies as till it's crisp.
Gather your pan mee assembly ingredients together.
In a separate pot, put a strainer on top and pour some broth in it to boil. Add a bit of the minced pork to the soup first.
Add your dried pan mee noodles and let it boil for about 1-2 mins.
Add fishballs, pucuk manis and sliced shitakes.
Turn off heat, dish it out into a bowl. Top with more minced pork and fried anchovies/ ikan bilis. Eat with some chilli dipping sauce.