Authentic Penang Char Kway Teow

Cut 30g chives into 4-5 cm segments.

Finely mince 4 tbsp garlic cloves.

Thinly slice 1 piece fish cake and 1 piece Chinese sausage diagonally.

Gently separate 250g flat rice noodles by hand in a large bowl so individual strands are non-clumping.

Pour boiling water over 100g fresh cockles and soak for 10-15 minutes. Rinse and drain under cold running water, then remove cockle meat from shells.

Combine 5 tbsp soy sauce, 1 tbsp sweet soy sauce, 1.5 tbsp dark soy sauce, 0.5 tsp fish sauce, 0.5 tbsp sugar, 0.5 tsp salt, and 1 dash white pepper powder in a measuring glass, stirring well until fully dissolved.

Heat wok over high heat, add 2 tbsp pork lard, and wait until melted and wisps of smoke start to rise.

Add 2 tbsp minced garlic, half of sliced Chinese sausage, half of sliced fish cake, and 3 prawns into smoking wok, stir-frying over high heat for a few seconds until garlic is fragrant and prawns turn light pink.

Add 50g bean sprouts, 250g loosened flat rice noodles, and pour 2.5 tbsp of pre-mixed sauce over noodles. Stir-fry rapidly over high heat until noodles are evenly dark brown and slightly charred.

Push noodles to one side of wok, crack 1 egg into the empty space, fold noodles over egg to cover completely, and leave untouched for 15-20 seconds until soft-set before scrambling together.

Add 0.5 tbsp sambal, 50g prepared cockles, and 15g chives. Stir-fry vigorously for a few seconds until well mixed, then turn off heat and dish out onto a plate immediately.