Prepare the aromatic paste: Soak the Dried Red Chilies and Dried Shrimp. Blend the Shallots, Garlic, Ginger, Lemongrass, Galangal, soaked Dried Red Chilies, soaked Dried Shrimp, and Belacan with a little Cooking Oil until a smooth paste forms.
Boil and mash potatoes: Boil the Sweet Potatoes and Potatoes until tender. Peel them and mash until smooth.
Sauté the paste: Heat the remaining Cooking Oil in a large pot over medium heat. Sauté the blended paste until fragrant and the oil separates, about 10-15 minutes.
Add dry spices and fermented soybean paste: Stir in the Turmeric Powder, Coriander Powder, Cumin Powder, Fennel Powder, and Taucu. Continue to sauté for another 2-3 minutes.
Build the gravy base: Add the mashed Sweet Potatoes and Potatoes, Tomato Paste, Tamarind Paste (mixed with water), Brown Sugar, Salt, and Water or Beef Stock. Bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes, stirring occasionally, until the gravy thickens to your desired consistency.
Prepare toppings: Briefly blanch the Yellow Hokkien Noodles and Bean Sprouts. Boil the Fresh Shrimp until cooked. Slice the Fried Tofu Puffs, Green Chilies, and Calamansi Limes, and chop the Chives. Halve the Hard-boiled Eggs.
Assemble the dish: Place the blanched Yellow Hokkien Noodles in individual serving bowls. Ladle a generous amount of hot gravy over the noodles.
Garnish and serve: Arrange the Fresh Shrimp, Hard-boiled Eggs, Fried Tofu Puffs, Bean Sprouts, Green Chilies, Fried Shallots, and Chives on top of the gravy. Serve immediately with Calamansi Limes on the side for squeezing.
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