December 25, 2008

Jiu Hu Char (Fried Shredded Cuttlefish with Vegetables)

Another nyonya dish seldom found in KL. This is one of "the must" dish during our Chinese New Year reunion dinner.  

Goes excellent with Sambal Belachan & Lettuce Leaves. One piece of advise !...without either the Sambal Belachan or Lettuce Leaves, don't bother to make the Jiu Hu Char. Imagine you are having Nasi Lemak without any Coconut Milk in the rice...erh, you got what I mean...right ? 

The main ingredients in the Jiu Hu Char is the Shredded Cuttlefish and the Yam Bean, but for my mum, she would add in the Pee Hu (Dried Sole Fish). 

Trust me ! It definitely taste better ! 

Preparation:Chopped or finely shredded the yam bean, carrot, leek, onion, garlic, dried shiitake mushroom, pork belly, dried cuttlefish & Pee Hu (Dried Sole Fish)

Heat oil in wok to saute the garlic till fragrant.

Add in pork belly, mushroom, cuttlefish & pee hu,... stir fry for a few minutes before adding the rest of the vegy. Leave the leek till last. 

Bring to boil and simmer for 10-15minutes, stir occasionally.

Once all the vegy soften, add in pepper powder, oyster sauce, salt, & a bit of soya sauce. You can add water if too dry.

Remember the leek ! Serve with white rice

Serving for 6 person


300g Pork Belly (chopped finely)
50g Shredded Dried Cuttlfish
30g Dried Pee Hu
1kg Yam Bean (chopped finely)
120g Carrot (chopped finely)
50g Shiitake Mushroom (chopped finely)
30g Garlic (chopped)
60g Leek (chopped)
100g Onion (chopped)
4tbsp Oyster Sauce
1tsp Pepper Powder
1tsp Salt, or to taste
4tbsp Oil
2tsp Soya Sauce, or to taste
200ml Water