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.
- 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.
- Soak & Wash Dried Shitake Mushroom until Soft.
- Slice Dried Shitake Mushroom thinly.
- Shred the Jicama and Carrots thinly.
- Drain and keep the water. Set aside.
- Slightly dried the Cuttle Fish under sun / oven.
- 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.
- Add in the jicama, carrot and mushroom and keep sauté until it soft. Add in all the seasoning and the water, stir evenly.
- Bring it to boil, then simmer for 45 mins until the meat and cuttle fish slice is soft.
- Wash the Lettuce.
- Serve with Lettuce as wraps.