Char Kueh Teow

Divide ingredients into 5 portions and keep aside.

Grind ingredients (A) using blender until fine. Heat up a wok with cooking oil and stir-fry the chili paste until aromatic and oil rise on top. Transfer to another food container and keep aside.

Mix all ingredients (B), in a small pot and bring to boil. Mix well and keep aside.

Heat up cooking oil in the wok, add in 1 portion of garlic, ½ tbsp chili paste (depends on desired level of spicy) and stir fry until fragrant.

Add in 1 portion of prawns, stir fry until it turns reddish.

Add in 1 portion of kuey teow and 2 tsp sauce, stir vigorously to blend well.

Push kuey teow to one side of the wok, add little oil on the empty area and crack an egg on it. Let it half set, stir-fry it with the kuey teow.

Add 1 portion of cockles, continue to stir-frying.

Add 1 portion of beansprout and chives, stir-fry until slightly wilted and serve immediately. Continue until all 5 servings are completed.

For best results, Char Kueh Teow should be fried one portion at a time.