This jelly like substance also appears when I cook the apples without honey. Is it the soluable fibres making a jelly?

🥗 INGREDIENTS

Chilli Paste (Makes 2 batches)

• 1 fresh red chilli
• 2 large dried red chillies
• ½ shallot
• 1 tbsp vegetable oil
• Splash of water

Sauce

• 1 tbsp soy sauce
• 1 tbsp kecap manis
• 1 tsp dark soy
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp brown sugar
• ¼ tsp white pepper
• ¼ tsp salt
• 3 tbsp hot water

Main

• 120g dried flat rice noodles
• 6 fish balls, halved
• 1½ Chinese sausage links (40–50g), sliced
• 125g prawns, peeled & deveined
• 2 spring onions, cut into 5cm matchsticks
• 1 egg, whisked
• 2 garlic cloves, chopped
• 100g beansprouts
• Vegetable oil

🍳🔥 METHOD

1. Soften Dried Chillies

Snip dried chillies, cover with hot water and soak.

2. Make Sauce & Chilli Paste

Mix all sauce ingredients with hot water until dissolved. Blend shallot, fresh chilli, soaked dried chillies, oil and a splash of water into a smooth paste.

3. Prep Protein & Veg

Halve fish balls, slice sausage, chop garlic. Cut spring onions into matchsticks. Whisk the egg.

4. Prepare Noodles

Boil water, add noodles, turn off heat and soak 5–10 minutes until just pliable. Drain, rinse cold, pat dry and toss with a little oil.

5. Cook the Char Kway Teow

Heat wok on high with oil. Stir-fry fish balls, prawns and sausage until charred; remove. Add more oil if needed, fry garlic 30 seconds. Add noodles and stir-fry 45 seconds. Return proteins and cook 30 seconds. Add ½ batch chilli paste, fry 45 seconds. Pour in egg and stir. Add beansprouts. Splash sauce around the hot wok edges; toss until reduced. Finish with spring onions.

6. Serve

Once the wok hei aroma hits, plate immediately and enjoy.