Rinse chai poh twice. Soak 2-3 minutes in enough water to cover. Taste. Soak longer if too salty. Drain thoroughly.
40 g minced salted radish (chai poh, 菜脯)
Add light soya sauce to eggs. Whisk thoroughly.
2 tsp light soya sauce, 4 eggs
Peel and roughly mince garlic. Rinse bean sprouts and drain. Rinse spring onions. and chop roughly.
20 g garlic, 200 g bean sprouts, 40 g spring onions
Cut chilled, firm kway into bite-sized pieces.
Heat well-seasoned wok till very hot. Place 1/3 of oil in the wok. Heat till just smoking, swirling so that oil coats bottom of wok.
100 ml vegetable oil
Add steamed kway. Spread in a single layer. Fry over high heat till lightly golden. Turn over. Drizzle with a little oil. Fry till second side is also lightly golden, stirring to check if it is.
Add chai poh and garlic. Drizzle with more oil. Stir to mix thoroughly. Drizzle with 2 tsp light soya sauce and 1 tsp fish sauce. Stir thoroughly. Alternate frying and stirring till kway is nicely brown and aroma of chai poh is released, drizzling with more oil when wok looks dry.
2 tsp light soya sauce, 1 tsp fish sauce
Add seasoned eggs, followed by more oil. Turn over when bottom of eggs is golden brown, pressing lightly with spatula after flipping to help eggs stick to kway. Fry till golden brown again.
Add sambal. (If you prefer black CTK, add sweet black soya sauce now, about 1 tbsp per portion.) Stir till thoroughly mixed.
sambal chilli to taste
Add bean sprouts, then more oil. Stir till bean sprouts are heated through but not wilted.
Add spring onions, leaving aside 1 tbsp or so. Stir through. Quickly taste and, if necessary, adjust seasoning with pinch of sugar if too salty or a few drops of fish sauce if too bland. Plate, sprinkle with remaining spring onions and serve immediately.