Jiu Hu Char (Stir Fried Yam Bean with Shredded Cuttlefish)

by - January 20, 2019



I received few enquiries for a Jiu Hu Char recipe.  So, here you are :).  Sorry, I didn't have enough time to take a nicer picture.  This is my own Jiu Hu Char recipe using prawns instead of the usual Penang style with pork. 

This dish is ideal for the Chinese New Year Reunion Dinner and it is always served at a Penang Hokkien family home.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Jiu Hu Char (Stir Fried Yam Bean with Shredded Cuttlefish) Recipe


INGREDIENTS:


600g yam bean (jicama or sengkuang), peeled, sliced thinly and cut into thin strips
200g cabbage, sliced thinly.
100g carrot or 1 carrot, peeled, sliced thinly and cut into thin strips
10 dried shitake mushrooms, soaked in hot water for 1 hour, cut off stem and sliced thinly
1 onion, peeled and sliced thinly

300g small prawns, shelled
1 cup (250 ml of water

100g shredded dried cuttlefish, washed
4 cloves garlic, minced
5 shallot, sliced thinly
4 tbsp cooking oil
Salt to taste

METHOD:
  1. In a wok, heat up the oil.  When the oil very hot, add the slices shallot and fry until light brown and crispy.  Off the heat and dish out the fried shallots.  
  2. With the remaining oil, stir fry the garlic until fragrant.  Then cuttlefish and fry until begin to pop.  Then add in prawn and fry for less than a minute.  
  3. Add in mushroom, yam bean, cabbage and carrot and stir fry until the vegetable are soft. Then add in water, bring to boil.  Lower the heat and simmer until liquid is reduced, around 10 minutes.  Season to taste with salt.  Sprinkle some fried shallot.
  4. It is best serve with sambal belacan and it is great with rice.  Sometimes serve as a starter in Chinese lettuce wrap.
Note:

If you prefer pork you may replace the prawns.  Blanch the pork (whole piece) for 5 minutes in boiling water then remove and slice into strips.  Reserve the water for cooking the Jiu Hu Char.

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