Sunday, December 22, 2013

Jiu Hu Char (fried shredded cuttlefish and yam bean)

Today I am going to prepare fried shredded cuttlefish and yam bean or in Hokkian is called Jiu Hu Char.  This is a must dish during most of the Chinese festivals during our younger days, like Chinese New year, Chap Goh Meh, Cheng Beng, Tong chik and so on.  In fact I like this dish very much . I used to cook this dish whenever I can get hold of the yam bean.
The ingredients are,

500 g yam bean,
1 medium carrot,
80 g shredded cuttlefish,
50 g dried prawn, soaked.
5 dried mushrooms, soaked and shredded,
chicken fillet or pork. shredded,
1 tsp. chopped garlic,
3 tbs. cooking oil
1 tsp. salt or to taste,
1 tsp. sugar,
1 tbs. dark soy sauce,
1/4 tsp. pepper.
Heat up oil and saute garlic until fragrant, add dried prawn and cuttlefish and fry until both begin to pop.  Continue stir fry for a few minutes.  Dish out and set aside.
With the left over oil, fry the chicken/pork and mushrooms until heated through. Add in yam bean and carrot.  Fry until soft and dry.

Mix in seasoning and return the pre-fried dry prawns and cuttlefish to the wok.  Continue to fry until
dry.  Scoop up onto a plate.

Serve jiu hu char with sambal belacan together with some lettuce leaves.  We will put some of the jiu hu char on a leave, fold up and dip into the chili sauce.  Mme...taste like our younger day's jiu hu char, those were the days.....unforgettable.


1 comment:

  1. I like this very much! But it's been a very long time since I tasted this dish. With this blog, I can surely create and taste this again! Thank you for sharing this to us!

    Easy Stir Fry