CHAR KOAY TEOW

                                            CHAR KOAY TEOW

1 kg Koay teow ( divide into 6 portions)
1/2 kg tow geh   (divide into 6 portions)
1/2 kg medium size prawns  ( divide into 6 portions)
2 lap cheong ,  sliced fish balls.
6 eggs
Koo chai (chive)
8 tbsp grounded chilly paste
10 gloves garlic - smashed

Gravy mixture
4 Tbsp oyster sauce             }
4 Tbsp fish sauce                 }
1/2 tsp dark soya sauce       }
4 Tbsp sugar (level)             }    mix together
4 Tbsp light soya sauce       }
Method
1)   Heat non stick black kuali with oil and add in a little garlic to brown.
2)   Add sliced fish balls and prawns.
3)   Add in 2 Tbsp chili paste and stir well.
4)   Add in a portion of koay teow and stir with chili paste.
5)   Add in 2 Tbsp of gravy mixture n stir well.
6)   When the oil starts  to bubble, push koay teow to one side of the pan.
7)   Break an egg into the kuali, lightly break the yoke and sprinkle a drop of light soya sauce.  When
      the egg is half done, stir in koay teow.
8)   Lastly put in a portion of tow geh and mix.  Dish out immediately