Recipe - "Jiu Hu Char"

Jiu Hu Char

Jiu Hu Char

‘Jiu Hu Char’ (Stir-fried shredded dried cuttlefish with Yam bean). ‘Jiu Hu Char’ is a Penang Nyonya dish. This dish is normally eaten wrapped with fresh lettuce leaves and some chilli sauce. This dish tastes better when kept overnight. You may serve this dish as an appetizer or as a side dish.

 

Ingredients

 

Dried Cuttlefish

Ingredients

Fillings

 

500 gm yam bean (shredded)

2 carrots (shredded)

5 shallots (sliced)

3 cloves garlic (finely chopped)

20 gm dried shrimps (soaked, drained and roughly chopped)

5 shitake mushroom (sliced thinly)

1 dried cuttlefish (washed, soaked, rinsed and finely shredded)

100 gm minced chicken/pork (marinade with salt and pepper)

2 tbsp oil

Salt and pepper to taste

200 ml water

Lettuce leaves

 

Procedure

Heat a wok.  Add oil. Saute shallots and garlic till lightly brown. Add dried shrimps, cuttlefish, shitake mushroom and fry till fragrant. Add minced chicken or pork. Continue stirring until the minced meat is cooked.

Add yam bean and carrot. Stir fry to combine all the ingredients. Add water. Cover the wok with a lid and let it simmer with low heat for about 30 to 45 minutes. Stir occasionally until the yam bean and carrot turn soft.

Season it with salt and pepper.

Serve the dish with Lettuce leaves and some chilli sauce. Sprinkle with some fried crispy shallots. (refer recipe : http://5foodway.blogspot.com.au/2014/05/jennifers-secret-ingredient-in-her.html )