Showing posts with label Jiu Hu Char (Fried Jicama with Cuttlefish). Show all posts
Showing posts with label Jiu Hu Char (Fried Jicama with Cuttlefish). Show all posts



This is one of my favourites.  A traditional dish usually made during Chinese New Year and other religious festivities but I do not observe that and cook it often.  I am sure others do too.  I remember that I used to make extra to freeze and on a busy day, I would take out a batch to reheat and mix together with rice, sambal, shredded iceberg lettuce and sometimes with fried eggs. It is even more tasty overnight and reheated.

220g bangkwang / jicama
200g cabbage
60g carrot
80g onion
30g garlic
1 shallot
2-3 dried Shitake mushrooms
100g pork belly
10g thinly shredded dried cuttlefish
1 tbsp or more vegetable or peanut  oil
1/4 tsp salt or more to taste

Soak mushrooms in water until softened, gently squeeze excess water and 
shred thinly.
Slice and shred pork, jicama and carrot into narrow strips.
Thinly slice cabbage and onion.
Mince garlic and shallot.

How to cook
1. Heat oil in wok and stir pork for one minute. 
2. Push to the side, add garlic and shallot and saute until lightly brown.
3. Mix back the pork, add mushrooms, cuttlefish and stir until fragrant over medium heat.
4. Add onion, jicama, carrot and cabbage. Mix well, cover and cook over medium low heat for a few minutes.
5. Uncover, season with salt and continue cooking and stirring at intervals until vegetables are cooked but not mushy.

** Traditionally, the pork is boiled first before cutting but I prefer not to because I want to preserve the nutrients and sweetness.  However, if fresh pork is not easily available, please do so.

JIU HU CHAR- eat it with a difference.

Lately, I have taken to eating mix whole grain rice.  I tried making fragrant blue coloured rice to mix with Jiu Hu Cha and it was lovely!
For fragrance, I use pandan leaves (pandanus) and pea flowers for color. Both are naturally sweet and lend some sweetness to the rice.

How to make fragrant blue rice
2 cups mix whole grain rice
2 1/2 cups water
Handful of pea flowers
4 pandan leaves

1. Bring water to boil and stir in flowers. Remove from heat and allow to steep.
2. Meanwhile, tear pandan leaves lengthwise into two or three strips and tie into a knot. Place in a steaming tray.
3. Wash and spread rice evenly in tray.
4. Remove the flowers and pour the water (blue coloured from flowers) over rice.
5. Place tray into a steamer of boiling water and steam over high heat for 20 minutes.
6. Continue steaming for 15 minutes over medium heat.
7. Uncover, stir and check for doneness.  Add extra water if needed and continue steaming until cooked and fluffy.

** Can be cooked in rice cooker. Adjust water accordingly.


                                                                              ~ Kim ~

Introduction to Herbs, Spices and Ingredients to spice up your foods and cause your taste buds to encounter a tantalising and unforgettable experience.

Herbs, Spices and Ingredients Whenever I go to the market, the galore of foodstuffs never fail to make me amazed by God's provi...