Prepare the salted water solution by mixing water and salt; set aside.

Heat a wok until smoking hot, then add 4 tablespoons of lard oil and minced garlic.

Quickly fry the garlic until lightly browned, then add bean sprouts, rice noodles (kuay teow), and soya sauce. Fry rapidly over high heat for 1 minute.

Push the kuay teow to one side of the wok. Add the remaining 4 tablespoons of lard oil, beaten egg, and fry quickly until the egg is cooked.

Fry the kuay teow with the egg.

Add chilli paste to taste.

Add Chinese sausage, fish cake, and prawns and fry for another minute.

Spread the kuay teow out in the wok, add the cockles, and cover them with the noodles.

Add dark sweet sauce and fry for 30 seconds until homogenous.

Dish out and serve immediately.

For the cockles: soak in salted water for 30 minutes.

Drain the salted water and add boiling hot water to the cockles.

Drain the hot water immediately.

Pry open the cockles easily, deshell, and use the clam morsels for frying.