150 g kway teow
50 g round yellow noodles
70 g Cai Xin (washed and cut)
70 g cooked fish cakes (sliced)
½ chinese sausage (sliced)
50 g cockles + cockles juice (about 10 plump cockles)
60 g beansprouts (no tail)
1 large egg
1 tbsp minced garlic
½ tsp fish sauce
½ tbsp dark soy sauce
2 tbsp sweet soy sauce
1 tsp sambal chili
1 tbsp water
2 tbsp vegetable oil/ pork lard oil
1 tbsp crispy pork lard cubes
| Add more bean sprouts at the end for an extra crunchand great texture - The charred flavour and not overcooking the cockles are key to this dish, do take note when doing these steps.
Plate and garnish with fried lard cubes and serve hot. (no lard cubes for vegetable oil version)