Saturday, November 7, 2009
Jiu Hu Char (Fried Cuttlefish)
Jiu Hu Char is a dish we always have during Chinese New Year. It is a Nyonya dish and consists of long strips of carrots, yam bean and cuttlefish. It is served with whole lettuce leaves on the side. The way to eat the Jiu Hu Char is to take a spoonful of it and put it in the middle of a lettuce leaf with sambal, if desired. The leaf is then folded over the Jiu Hu Char and popped into the mouth.
The dish is normally very oily. My mum's Jiu Hu Char is less oily than most. Her trick is to add glass noodles to the dish for its silky texture.
This recipe serves about 6-8 people.
5 cloves Garlic ; minced
50 grams pork ; sliced
1 Carrot ; peeled and shredded finely
8 grams dried cuttlefish ; shredded; soaked for 5 minutes
5 small dried mushrooms ; sliced; soaked in hot water for 10 minutes
3 shallots ; sliced
170 grams Bangkuang ; or yam bean; shredded finely
15 grams dried glass noodles ; soaked for 10 minutes
salt ; to taste
1. In a wok, heat oil. Saute garlic until lightly brown and fragrant.
2. Add pork and fry until cooked.
3. Add carrot, cuttlefish, and mushrooms. Fry until they soften.
4. Add shallots, bangkuang and glass noodles and fry until cooked.
5. Season with salt to taste.
6. Serve wrapped in fresh lettuce leaves with a side of sambal for spice.