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.