Jiu Hu Char is a one popular nyonya stir fry dish. I have been cooking this dish for years but not aware that this is a nyonya dish. Perhaps mine isnt really a genuine jiu hu char because all along i added dried shrimps to it and no cabbage leaves, something like a typical jicama dish that we find at the rice stalls. After deciding to make jiu hu char for the Penang Food Fest this month, i referred to the internet to check the ingredients again and decided not to put in the dried shrimps and added some cabbage leaves this time. Usually when i cook this jicama dish, i will add in more water for more gravy to go with the rice A popular way of eating this is also to wrap it with cabbage leaves and if so, you do not need to cook more gravy and this time i go for the drier version. So adjust the amount of water here to your liking but most importantly, cook till the vegetables are soft while still maintaining its crunchiness. Oh yes, do not miss out the dried cuttlefish as this is the star ingredient to make this dish more tasty and flavourful.
|this is normally how i cut the jicama into shreds, you can use a shredder if you like..but cutting it manually|
will give a better mouthfeel
1 medium jicama ( sengkuang) 450gm, shredded
1 piece carrot, shredded
2-3 pieces cabbage leaves, shredded
60gm shredded dried cuttlefish
4 pieces dried mushroom, soaked
100gm pork meat, sliced
3 cloves garlic, chopped
2 shallots, chopped
1.5tsp salt or to taste
1/2tsp sugar, or to taste
dash of pepper
a little dark soya sauce for colouring
1-1.5 small chinese bowl of water
1. Heat up some oil in the wok and saute garlic till fragrant. Add in the dried cuttlefish and fry till aromatic, followed by the pork slices and mushroom and stir fry them till the meat is cooked. Add in the shredded jicama, carrot and cabbage and stir fry them for a couple of minutes till they turn soft. Add in the water bit by bit to cook and soften the vegetables and keep stir frying .
2. Season with salt, sugar and pepper and pour in more water to further cook the vegetables. Cover the wok for about 5 minutes , taste to check the crunchiness of the vegetables or add more water if you need more gravy.
I am submitting this dish to Malaysian Food Fest ( Penang Month ) hosted by Alan of Travelling Foodies