Chef Ak in action - Char Kuey Teow

Method and Ingredients 1. Heat wok and fry garlic to fragrant 2. Add in squid, prawn and fishcake. Stir fry for until the prawn turn pinkish 3. Add in light, dark soy sauce, special chili and pepper 4. Place in the hor fun/mee and continue to stir fry 5. Move everything to one side of the wok and crack in an egg 6. Fry it all together and then throw in a handful of beansprouts (a few seconds) 7. Remove the dish to plates and serve hot. A CKT lover will know there is a few 'missing nin' in the recipe above. Yes, first and foremost is cockles aka siham. I couldn't get hold of siham as the shop that I frequent are out of stock. Second missing nin will be fried lard. It’s bad for health but taste from heaven. Third will be spring onion. Anyway, some might wonder why there is mixed yellow noodle when I said it's CKT? Well, just to clear my yellow noodle old stock. Haha Overall the taste of CKT fragrant is just not there. It still tastes great with prawn and squid but the feel is just not there. I couldn't figure out what is the secret recipe from the hawker center. Mine doesn't taste like CKT eventhough the major ingredients are there. I dun think so that fried lard and cockles will have major impact on CKT. Is it because of the fire? Or could it be that I fried 3 plates once instead of one by one? Perhaps the secret lies in the special light and dark soy sauce they are using? Hmmm, I just don't know why.