In a frying pan, toast the couscous on medium heat until golden brown. Watch this carefully and make sure you are moving it around every 30 seconds so they don’t burn. When it is golden brown, turn off the heat and set it aside

In a pot on medium heat add the chicken stock (or water) and bring it to a boil

Once the stock has come to a boil, carefully add in the toasted couscous one tablespoon at a time to prevent the stock from bubbling violently and overflowing the pot.

Turn off the heat, and put a lid on the pot and put it aside to steam for 15 minutes

After 15 minutes, check to see if all the moisture has been absorbed into the couscous, if it hasn't keep the lid on for another 1-2 minutes or until the couscous has absorbed all the stock. Use a fork and fluff up the couscous to separate the grains once it is done.

Toast the Chinese sausage (lap cheong) for 2-3 minutes on medium heat until it releases a bit of it's oils and becomes dark red

Add in the butter, anchovies and garlic and toast it for 3-5 minutes until the butter and garlic turns brown. Once the anchovies get a bit of heat on it, they can be easily broken down into itty bitty little pieces with the spatula. Try to break it up as small as you can so it can melt into the butter and so you don't end up eating chunks of it.

Add in the breadcrumbs and sesame seeds (optional) in and try to absorb all the butter with it. Toast it for 2-3 minutes or until the breadcrumbs is toasty brown