250kg kway teow
2 eggs (beaten)
40gm fish cake, thinly sliced
115gm prawns (11 to 12)
55gm beansprout
25gm chives
20gm lap cheong (pork sausage), sliced diagonally
1 tsp heaped minced sweet radish
10gm garlic, chopped finely
1 tbsp sambal paste ( dried chillies, shallots and garlic saute in oil )
Sauces
1 tbsp dark soy sauce (I used caramel dark soy sauce)
1 1/2 tbsp light soy sauce (salty)
Heat a wok until smokey, then pour about 2 tbsp oil and saute the chopped garlic until aromatic. Then add in the fish cakes, pork sausage and prawns. Stir fry in quick mode. reduce the heat and throw in the kway teow. Stir fry in a fast mode to combine all the ingredients. Then mix the sambal paste with the sauces. Push aside the noodles at one side of the wok, pour slowly the beaten eggs at the other side, swirl the wok a bit so that the beaten eggs can have more space to cook. You can spread the noodles on top of the eggs. Leave for about a minute, Then quickly stir fry all the ingredients. Throw in the beansprout and chives. Sprinkle water if the dish too dry. Once the beansprout is slightly cooked, close fire. Dish out and serve with some green chilli pickle at the side.
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