Rehydrate mushrooms in the 500ml hot water.
Reserve mushroom water for cooking later.
Soak beancurd skin in warm water until softened. Drain and cut into smaller pieces.
Heat pot with oil on medium high heat.
Saute garlic, lemongrass, ginger, galangal, shallot, cinnamon, and star anise until fragrant.
Pour water into pot, and add seasoning (dark soy, light soy, kicap manis, sugar, shao xing wine, 5 spice powder, and oyster sauce).
Mix to combine and bring to boil.
Add beancurd skin, tau kwa, mushrooms, and eggs.
Bring back to a boil, and allow to simmer on low heat until sauce is reduced, and ingredients takes on a brownish hue, about 20-30 minutes.
Give it a stir every now and then.
Season with salt and white pepper if needed.
Adjust seasoning to taste with more soy, salt, pepper, and/or sugar.
Garnish with chopped spring onions and serve with steamed white rice.