Char kway teow by Agnes Yue‎

Ingredients
2 tbsp garlic oil
4 gloves of minced garlic
1pkt kway teow 400g
teow (use hand to separate the kway teow in a colander and make a quick rinse and drip dry)
1 lup cheong sliced thinly
2 fish cake sliced thinly
1 pkt of organic bak choy
2 eggs

Sauce (combine in a small bowl)
2 tbsp dark soy sauce (brand is Po Po..Bot in Msia) or u can use premium dark soya sauce
3 to 4 tbsp kecap manis (sweet soy sauce)
1 tbsp fish sauce

*depends on ur kway teow qty, pls adjust to ur taste for the sauce*


Method

1. Heat oil in wok. Crack 1 egg into pan, stir it n fry like omelette.
2. Add 1 tbsp oil, add garlic n saute til fragrant.
3. Add lup cheong and fish cake and stir fry til fragrant.
4. Add kway teow n stir fry awhile (to ensure separation).
5. Pour sauce over the kway teow and stir fry over high heat until the colour is even. Add bak choy, stir fry briefly, then pour 1 beaten egg over the kway teow. Stir fry until the egg is dry and evenly distributed.
6. If hv cockles, Add cockles and cockles juice, stir fry for a further 10 seconds and serve immediately.

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