Comments by Stewart Chew from WA

Hi Guys,

Its quite strange that I too had a fascination for the 'char koey teow' man's antics as much as his delicious 'char koey teow'. Apparently my 'char koey teow' is quite well known among my Chinese friends here in Perth!I learn a lot about the technique by watching the Penang hawkers do it. Lets compare our methods. First, you must use a very hot wok (preferably of cast iron) - use plenty of hot oil (tastier if lard ouch!!)and a generous scatter of chopped garlic. I used chopped fish cake or prawns for taste. We can get nice fresh koey teow, bean sprouts and even 'koo chye' (chives). In place of cockles, indulge in a few chopped fresh oysters!Fry quickly on a very hot wok. Do not cook more that a couple a serves at a time (the idea is to scorch it on a very hot pan. Add the usual light and dark soy to taste. Add a tablespoonful of 'sambal olek'. Put in the bean sprouts last followed by the oysters. Quickly take it out. Bet you it'll taste good.

Kind regards.

Stewart