Char Kway Teow Malaysia Style

Char Kway Teow Sauce:

1. Light soy sauce: 2/3 cup
2. Dark soy sauce: 1 tablespoon
3. Oyster sauce: 2 tablespoons
4. Fish sauce: 2 teaspoons
5. Sugar: 1 teaspoon

Preparation:
Mix all the ingredients evenly and set aside.

Ingredients:

1. Kway teow (粿条)
2. Chives
3. Bean sprouts
4. Large prawns (three per person)
5. Egg (one per serving)
6. Minced garlic
7. Chili paste
8. Chinese sausage, sliced
9. Cockles (optional)
10. Sauce
11. Pepper

Cooking Steps:

1. Heat oil or pork lard in a wok. Sauté the minced garlic until fragrant, then stir-fry the prawns and Chinese sausage slices.
2. Add half of the bean sprouts and stir-fry briefly.
3. Add the kway teow along with 1-1.5 tablespoons of the prepared sauce and chili paste. Stir-fry quickly and evenly.
4. Push the kway teow to one side of the wok. Add a little more oil and crack in an egg. Drizzle a bit of sauce and sprinkle with pepper over the egg.
5. Cover the egg with the kway teow and add the remaining bean sprouts, chives, and cockles.
6. Stir-fry everything evenly, then plate and serve.

Notes:

1. Frying the Chinese sausage first enhances its flavor.
2. Adjust the quantity of chili, oil, or eggs based on your preference. Add more prawns or eggs for a richer dish.