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
- Heat oil in wok. Crack 1 egg into pan, stir it n fry like omelette.
- Add 1 tbsp oil, add garlic n saute til fragrant.
- Add lup cheong and fish cake and stir fry til fragrant.
- Add kway teow n stir fry awhile (to ensure separation).
- 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.
- If hv cockles, Add cockles and cockles juice, stir fry for a further 10 seconds and serve immediately.