First, remove the heads and guts of the ikan bilis. The guts are the dark part in the middle, and removing them keeps any dirt out of your soup.

Then give them a quick wash and soak them in water for about 10 minutes.

Strain off the water and pat them dry with kitchen paper, so the oil doesn't splatter when they go into the pot.

Lightly smack the garlic with the flat of your knife, then remove the skin.

Cut 2–3 slices of ginger.

Heat up the pot, then add the oil.

Add the garlic and ginger. Sauté until fragrant and golden brown.

Next, add the ikan bilis and sauté until fragrant.

Add the water and Shaoxing wine, and bring to a boil.

Turn down the heat and simmer for about 20 minutes, until the broth turns a light golden colour.

While the broth simmers, wash the choy sum and daun sup.

Cut off the ends of the choy sum and daun sup, then cut the choy sum and daun sup into pieces about 2 inches long.

Take the fish balls out of the packet and give them a quick rinse.

Pour hot water over them to remove the excess oil, so your soup stays clear, then rinse them again.

Then slice the fish cake into thin pieces.

Slice the chilli padi, add the light soy sauce and set aside.

Use a sieve to scoop the ikan bilis, garlic and ginger out of the pot, then bring the broth back to a boil.

Add the bee hoon, fish cake and fish balls, and cook for about 3 minutes.

Add the choy sum and daun sup for the last minute, so the vegetables stay green and still have a bit of crunch.

Season with salt and a little white pepper, then taste and adjust to your liking.

Finally, drizzle the shallot oil on top and serve with the chilli padi and light soy sauce on the side.