RECIPES OF MALAYSIA

Ingredients

1 tsp

4

2 tsp

11 oz

11 oz

2 tbsp

1 pair

2 oz

4 oz

1-2 tbsp

Salt

Eggs

Garlic (pounded)

Koay teow (flat rice noodles)

Bean sprouts (washed and drained)

Soya sauce (dark)

Chinese sausages (sliced thinly and fried)

Chives (cut into 1-2 inches in length)

Cockles (shelled, un-cooked)

Sweet thick black sauce

Chilli sauce

Lard

1. Dissolve salt in 6 tbsp water
2. Heat large wok until smoking hot
3. Add lard and fry garlic (till light brown)
4. Add rice noodles and bean sprouts
5. Add in salt water mixture and dark soya sauce
6. Stir-fry for 1/2 minute
7. Add 4 tbsp lard and scramble eggs
8. Add chilli sauce
9. Add sausages, and stir-fry for another minute
10. Add lard to sides of wok if necessary to avoid sticking
11. Make space in centre of noodles
12. Add cockles and cover with noodles
13. Add in chives and sweet thick black sauce
14. Stir-fry for 1/2 minute

Best when served hot