Jiu Hu Char | Stir Fry Jicama with Cuttlefish | 炒鱿鱼

Wrapping Jiu Hu Char in Lettuce
for 5 servings
Thinly Sliced into Heaven. This dish brings back a lot of memories with our older generation who prefers everything handmade in kitchen. Jiu Hu means Cuttlefish in Hokkien, and Char means stir-frying.
Prep 20 mins
Cook 1 hr


  • 250 gm Jicama / Yambean / Bangkuang, shredded
  • 62 gm Carrot, shredded
  • 3 Dried Shitake Mushroom, soaked and sliced
  • 15 gm Dried Cuttle Fish, soaked in water and sliced
  • 62 gm Pork Belly, cooked, removed and sliced
  • 50 gm Shallot, sliced
  • 2 cloves Garlic, chopped


  • 0.5 tsp Salt
  • 0.5 tsp Sugar
  • White Pepper Powder
  • Thick Soy Sauce


  • Iceberg Lettuce

Steps to Prepare

  • Soak & Wash Dried Cuttle Fish until Soft.
    Washing Jiu Hu Cuttlefish for Jiu Hu Char
  • Soak & Wash Dried Shitake Mushroom until Soft.
    Soaking Mushroom and Chilli
  • Slice Dried Shitake Mushroom thinly.
    Slice Mushroom for Jiu Hu Char
  • Shred the Jicama and Carrots thinly.
    Sliced Thin Carrots for Jiu Hu Char
  • Drain and keep the water. Set aside.
    Dry Cuttlefish under sun for Jiu Hu Char
  • Slightly dried the Cuttle Fish under sun / oven.
    Put them under sun Dry Cuttlefish for Jiu Hu Char
  • Heat up a wok of oil, fried the shallot until golden brown. Strain it out and set aside.
  • Use the same oil, sauté the garlic until golden brown, then add in the Cuttle Fish and Pork Belly. Keep sauté until fragrant and slightly brown.
    Stir Frying Mushroom and Pork Belly
  • Add in the jicama, carrot and mushroom and keep sauté until it soft. Add in all the seasoning and the water, stir evenly.
    Add in Jicama Carrot and Mushroom
  • Bring it to boil, then simmer for 45 mins until the meat and cuttle fish slice is soft.
    Samuel Looking at Charcoal Fire and Steam Basket
  • Wash the Lettuce.
    Washing the Lettuce
  • Serve with Lettuce as wraps.
    Lettuce Wrap for Jiu Hu Char

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