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.