I had a bit of fun in the kitchen the other day. I pretended that I was frying Penang Char Koay Teow. What a laugh!
But seriously people. The chemistry of garlic, lap cheong, prawns, beansprouts, chives and eggs were all there. The only thing missing was "wok hei" something that we cannot achieve at home. Well, unless if you have an outdoor kitchen maybe you can crank up the heat.
Then I experimented with char koay teow mee. Same thing. That all familiar aroma and flavor of garlic-lap cheong-prawns-beansprouts-chives-eggs were present.
But alas, no "wok hei".
But I'm quite happy with what I produced. I ate a LOT of CARBS that day. CARBS = HAPPINESS.