Char Kway Teow with Cockles/Hum by ShareFood Writer 4th August 20204th August 2020 written by ShareFood Writer 4th August 20204th August 2020 Char Kway Teow with Cockles/Hum Print Recipe Servings Prep Time 2 people 1 hour Cook Time 15 minutes Servings Prep Time 2 people 1 hour Cook Time 15 minutes Char Kway Teow with Cockles/Hum Print Recipe Servings Prep Time 2 people 1 hour Cook Time 15 minutes Servings Prep Time 2 people 1 hour Cook Time 15 minutes Ingredients 1 fish cake sliced 70 g bean sprouts washed and remove roots 3 stalks Chinese chives/ Koo chye cut 5 cm long 1 lup cheong sliced 1 tbsp fried pork lard 2 cloves minced garlic 200 g flat rice noodles 100 g yellow noodles 2 eggs 2 tbsp oil 1 pck fresh cockles 1 tbsp fish sauce 3 tbsp kecap manis 1 tsp dark soy sauce 1 tbsp sambal 1 small lime Instructions Step 1: Prepare cockles Soak the cockles in a bowl full of water and salt for 30 minutes. Drain away the water and add more water to cover the cockles and leave to soak for another 10 minutes. Repeat this step until the water stays clear. Open up the cockles and scrape out the meat into a separate bowl. Step 2: Fry the char kway teow In a large pan, add the oil, lard and garlic. Stir fry until fragrant but not browned. Add in the yellow noodles and stir fry for 2 minutes. Add the flat rice noodles and fish sauce. Stir fry until the noodles have absorbed the fish sauce. Add the sambal and stir fry until noodles are well coated. Push the ingredients to one side of the pan and add a little more oil if needed then add in the eggs. Cook the eggs until they are ¾ done then stir fry them with the noodles. Add in the fish cake and lup cheong and stir fry for another 1 minute. Add in the bean sprouts and Chinese chives and stir fry for 2 minutes. Add some water if needed to cook the vegetables faster. Add in the kecap manis and dark soy sauce and stir fry until the ingredients are well coated. Add in the cockles and stir fry for 2-3 minutes until the cockles are well cooked then turn off the heat. Step 3: Serve Serve hot with a small lime on the side.