Yen Can Cook ~ Jiu Hu Char (Stir Fry Jicama with Dried Squids)
Jiu Hu Char or “bang kuang char” is one of the favourite dishes in Peranakan households especially in Penang. It is an old time flavour dish of stir fried julienned jicama/yam bean and assorted vegetables with cuttlefish floss which is always being served during festival celebration or ancestral praying. This dish is usually eaten wrapped like a parcel with fresh lettuce leaves.
Ingredients (Serve: 3-4)
400g jicama, skin removed & julienned
100g skinless pork belly (missing in the photo)
80g carrot
50g shredded dried cuttlefish
150g cabbage, sliced
30g Shiitake Mushrooms, sliced
1 onion, sliced
3-4 cloves garlic, minced
Salt, sugar & pepper to taste
Cooking oil
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Step 1: Boil pork belly for 15 minutes, remove and allow it to cool. Cut into fine strips and set aside.
Step 2: Heat up cooling oil in a wok, saute minced garlic until fragrant then add in shredded dried cuttlefish and continue to saute.
Step 3: Add in pork belly (Step 1), mushrooms and onion and continue to stir fry.
Step 4: Add in jicama, carrot & cabbage, stir fry until vegetables are soften.
Step 5: Season with salt, sugar & pepper.
Step 6: Served with fresh lettuce leaves and chili sauce.
HAPPY COOKING! #stayhealthy
Love this dish and cook it all the time! My husband’s side of the family cooks it the way you do but without the cabbage (and wrap them in sang choy during CNY). Me, I cook it minus the cabbage & pork belly. ^_~
Kris, I think the combination of ingredients can be adjusted according to preference and availability?
Love this old school dish, a must for every CNY
KY, a must for Penang lang like you 🙂
Honestly speaking, my family has never tried cooking using this ingredient before. Jicama…sounds yummy. Will try one day.
Tekkaus, jicama is also used as one of the ingredients for wonton/dumpling filling, to provide the crunchiness.