>> source: Cooking with Chef Samuel - Malaysian Recipes
>> servings: 1
>> time: 15 minutes

-- Char Koay Teow
-- Handwritten notes: "mix on nice flat! Very hot", "Cook less = more char flavour", "2tbsp sauce when on"

First make the black multi seasoning by mixing @oyster sauce{60%g}, @sugar{20%g}, @soya sauce{30%g}, @Maggi seasoning{40%g}, @fish sauce{30%g}, and @salt{10%g} together in a #small bowl{}. This makes enough for several portions.

Heat a #wok{} until very hot. Add oil and fry @chopped garlic{0.5%tbsp} and @chilli boh{1.5%tbsp} briefly.

Add @prawns{1%handful}, @Chinese sausage{} sliced (or chicken slices), and @fish cake{} sliced. Stir fry until cooked.

Push to one side and crack in @egg{1}, scramble briefly.

Add @koay teow noodles{100%g} and 2 tbsp of the black multi seasoning. Toss everything together.

Add @chives{1%handful} cut into lengths and @bean sprouts{1%handful}. Toss quickly and serve immediately.

-- The key is very high heat and not overcooking - less cooking means more smoky char flavour (wok hei).