Shredded Cuttlefish With Vegetables Recipe (Jiu Hu Char)
 

 

      Ingredients

  • Yam bean (mang kuang) – 600 grams

  • Belly pork or pork with some fat – 200 grams

  • Carrot – 120 grams

  • Cabbage – 120 grams

  • Dried shiitake mushrooms, soaked to soften – 5 pieces

  • Small onions, peeled and chopped) – 2 pieces

  • Spring onions (cut into 2 inches length) – 3 stalks

  • Fresh coriander (chopped) - 1 tablespoon

  • Cooking oil -3 tablespoons

  • Garlic (minced) – 2 pieces

  • Dried shredded cuttlefish (rinse and soak) – 100 grams

  • Sugar, salt and pepper to taste

       Method

  • Cook belly pork in boiling water with 2 cloves of garlic for about 10 minutes, dish out and shred into thin strips. Reserve stock.

  • Peel yam bean and carrot then shred into thin strips. Shred cabbage the same way also. (The thinner the better)

  • Soaked and cut mushrooms into small pieces.

  • Heat up cooking oil in pan or wok then stir-fry small onions, garlic and spring onions to fragrant. Add dried shredded cuttlefish and stir-fry until aromatic.

  • Add all vegetables and shredded meat with black and light soy sauce and stir-fry for 10 minutes to mix well.

  • Close the wok cover for 5 minutes and let the vegetables soften and moist.

  • Continue to fry until dish dried up and add in some stock then fried again until dish is completely soften and dried up.

  • Add sugar, salt and pepper to taste and Serve with sambal belacan and rice.

  • It can also be serve by wrapping with Chinese lettuce and sambal belacan.
     

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