Recipe for Penang Char Koay Teow

INGREDIENTS

1kg of fresh, fine koay teow
Half kg of fresh, medium sized prawns
30 gms of chives
half kg of fresh, bean sprouts
3 Chinese sausages
8 fresh eggs
32 to 40 fresh cockles
200 gms of fresh garlic
oyster sauce
a dash of salt
fresh ground chillies
a dash of sugar
cooking oil

PREPARATION

1. Peel the prawns.

2. Chop garlic finely.

3. Cut the sauces into fine pieces.

4. Cut chives into about one to two cm long.

FRYING

1. Heat a little oil in the wok.

2. Add garlic and stir fry till slightly brown.

3. Throw in the sausages.

4. Add in half to one teaspoon of fresh chillies.

5. Fry all the above till fragrant.

6. Add in a handful of koay teow.

7. Add in one egg.

8. Add some cut chives.

9. Add a handful of beansprouts.

10. Stir fry quickly and fry till fragrant and serve.

11. Repeat procedure, plate by plate.

PS. This is one dish that can be cooked to order. Make your guest feel importnt
by asking for his preference, eg. more beansprouts, less chilli, etc. Some may
be allergic to prawns or cockles, etc.

Gan Chau