Jiu Hu Char - Fried shredded yam bean with dried cuttlefish

Jiu Hu Char

If you are from Penang, you will know this dish. With just a few ingredients, it is full of flavours.

It can be eaten with rice or just wrap with Chinese lettuce. Homemade sambal is a must for this dish. 

Bangkuang / yam bean

Ingredients

This is how I wrap it. Spread some sambal on the Chinese lettuce, & with a spoon full of jiu hu char. 

& just fold it up like this. 

Jiu Hu Char Recipe: 

Ingredients: 

500g yam bean / bangkuang

2 carrots 

3 dried mushrooms - soak in water. 

5 cloves garlic - minced 

50g shredded dried cuttle fish - cleaned 

50g dried shrimps - cleaned 

2 tsp oyster sauce

1 tsp sugar or to taste

Salt & pepper to tast

3 tbsp cooking oil

100ml water

Preparation steps:

1. Thinly shred the bangkuangs & carrots. As thin as you can, about toothpick length & size. 

2. Thinly sliced the soften mushrooms. 

3. Heat up oil in a wok. Add the garlic, fry until fragrant then add in the cuttlefish & dried shrimps. Fry until fragrant. 

4. Add the mushrooms, fry a little then add the carrots. Fry for a few minutes. 

5. Add the bangkuang, fry until they are soften. Add some water & all the seasoning. stir well & let it simmer for 10minutes. Then fry until semi dry. 

6. Let it cool, keep in the fridge & reheat the next day before serving. 

7. Serve with steamed cooked rice / Chinese lettuce. Sambal is a must! 

Bon appétit !!

Chin's notes : 

1. Best eaten the next day. 

2. Sometimes, pork belly is added to this dish, thinly slice the pork belly to the same size of the bankuang / carrot. 

3. Homemade sambal recipe : http://fromchinshome.blogspot.fr/2014/12/sambal-belacan.html?m=0