In a pot, bring ikan bilis broth to boil. Add dong cai, fishballs, fish dumplings, and sugar into pot.
Allow to simmer until fishballs are cooked and floating on surface of broth.
Reduce heat to a very gentle simmer, while you prepare the noodles.
Mix all the ingredients for sauce in the serving bowl, and give it a quick mix.
Bring a large pot of water to boil.
Using a noodle ladle blanch mee pok and beansprouts for 45 seconds. Rinse with cool tap water stop the cooking process, drain, and transfer to serving bowl with prepared sauce.
Blanch fish cake and minced pork in the noodle ladle, using a pair of chopstick to break up minced pork by swirling it in the ladle. Drain, and transfer to serving bowl.
Top with fish dumpling, fish balls, fried shallot, chopped spring onions, and lettuces.
Serve with a bowl of soup, and some chilli padi in light soy sauce.