Julie Lin served up a tasty char kway teow (Malaysian style stir fry with rice noodles, sausages and prawn) on Saturday kitchen.

The ingredients for the simple sambal are: 50g dry chillies, sliced lengthways and deseeded, ½ onion, chopped, 4 garlic cloves, chopped, 1 thumb-sized piece ginger, peeled, 1 tbsp shrimp paste, 1 tbsp vegetable oil, 1 tbsp lemon juice, 3 tbsp coconut sugar and 1 tsp salt.

For the noodles: 450g fresh wide rice noodles (or 225g dried), 2 Chinese cured sausage, sliced diagonally, 6 tbsp vegetable oil, 2 tbsp crushed garlic (about 10 cloves), 12 prawns, peeled, head removed and deveined, 4 ready-made Thai fish cakes, sliced, 1 tbsp Shaoxing rice wine, 10 fresh garlic chives, cut into 5cm pieces, 2 large free-range eggs, lightly beaten, 200g beansprouts and banana leaf, to serve (optional).

For the char kuay teow sauce: 2½ tbsp light soy sauce, 2½ tbsp dark soy sauce, 1 tbsp kecap manis and 1 tbsp fish sauce.

See more Malaysian recipes in the book titled: Amazing Malaysian: Recipes for Vibrant Malaysian Home-Cooking available from Amazon now.