Chef Ak in action - Char Kuey Teow v1.1

Char Kuey Teow Method and Ingredients 1. Heat wok to real hot and fry garlic and shallots to fragrant 2. Add in prawn and fishcake. Stir fry until the prawn turn pinkish 3. Add in light, dark soy sauce, oyster sauce, salt, special chili and pepper 4. Place in the hor fun and continue to stir fry evenly 5. Move everything to one side of the wok and crack in eggs 6. Lower the heat while throw in cockles and stir fry for 10 seconds 7. Off the heat and add in a handful of beansprouts and stir fry for 5 seconds 8. Remove the dish to plates and serve hot. Chicken Oats Method and Ingredients 1. Deep the cut chicken in beaten eggs 2. Roll it in oats (Red Quaker oats) 3. Sprinkle it with salt 4. Deep fried the chicken until golden brown This CKT v1.1 is very much nicer than the previous one. This time, the hawker CKT feel is there. I am not sure what the reason is but I guess the heat of the wok play an important role here. Adding in cockles is definitely a must for cockle’s lover. Just remember to fry cockles and beansprout with very low heat for only 5-10 seconds before served. I learned the chicken oats recipe from a bookstore in JJ, Kepong while I was lepaking there yesterday. It seems pretty easy from the book and I thought why not I try it myself? So I bought Quaker Oat and did it today. The outcome is pretty nice and crispy on the outer layer but kinda tasteless in the inside part (meat). Perhaps if I marinate it with curry powder and cook it with curry leaf, the taste will be better.