Preparing Char Koay Teow










Clockwise from noon - Kuchai,  chili mix, rice noodles,a concoction of soy and oyster sauce, ground garlic, eggs, Cantonese sausage or Lap Cheong, fresh prawns de-shelled or not and fresh bean sprouts.



Wok must be heated up to a right start.

Some prefer to sizzle the garlic first, others the biggest ingredient to get them going.

Some put preserved radish, others do not.  Once the wok gets going, the aromas rise up to the nose.







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