Char Koay Teow
Preparation Time: 20 minutes
500 g Koay Teow
30 g (2 Tbsp) Cooking Oil
20 g (3 cloves) Garlic, Chopped
30 g (1 ½ Tbsp) Chili Paste
250 g Prawns, Shelled and Deveined
100 g Cockles, Shelled and Cooked (Boiling Water, 1 minute)
3 Duck Eggs
120 g Bean Sprouts, Cleaned
60 g Chives, Cut to 1-inch sizes
10 g (1 Tbsp) Light Soya Sauce
10 g (1 Tbsp) Dark Soya Sauce
3 g (½ tsp) Fish Sauce
5 g (1 tsp) Vji Brand MSG
10 ml (1 tsp) Water
1. Mix Part A together, and put aside.
2. In a wok or frying pan, heat up cooking oil. Fry the chopped garlic in low heat until fragrant, taking care not to burn.
3. Add in chili paste, prawns, and cockles. Mix well and cook for around 30 seconds on high heat.
4. Add in the koay teow, continue stirring and mixing well cooking on high heat for another 30 seconds.
5. Move everything to the side of the wok or frying pan, crack the duck eggs onto the middle. Before the duck eggs fully coagulate, mix well with the rest while maintaining high heat.
6. Add in the bean sprouts and chives, continue stirring for another 30 seconds. Turn down heat to medium.
7. Add in A, stir until everything is well mixed. Recheck and adjust for flavor as needed. Turn heat up to high and cook for a last 10 seconds before serve.
8. Serve piping hot, preferably over a piece of banana leaf.