Recipes - Malaysian & Singaporean

Ju Hu Char (Stir-fried jicama with shredded cuttlefish)
ju hu char


Ju Hu Charis a popular Nyonya side dish or lettuce wrap filling, and a must-have prepared for all major festivals. Traditionally Nyonya, cooking the Ju Hu Char is a test of skills as the jicama needs to be julienned so finely. A versatile dish, you can also have the ju hu char wrapped in popiah skin or on a pie tee (top hat).
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: 30mins - 60mins
Course:
Cook Method:
Cuisine: Malaysian & Singaporean









Ingredients:

225g pork belly

6 tbsp cooking oil
30g (chopped finely)
30g (chopped finely)

3 dried Shiitake mushrooms (soaked till soft, centre stalks removed, and cut into thin strips)
30g shredded dried cuttlefish (wash the cuttlefish in a mixture of white vinegar and water to remove any preservatives)
1/2 tsp salt
2 tbsp light soy sauce
1 tbsp bean paste

90g carrots (grated thinly)
300g (grated thinly)
2 big onions (sliced thinly)
900g jicama (grated thinly)"




Steps:

1) In a small pot, boil water and cook the pork belly for about 20 mins. Let cool and cut into long strips. The water now becomes the stock base for the dish. Set stock aside.
2) Heat 6 tbsp of oil to saute ingredients A till fragrant. Dish out the garlic and shallots and set aside roughly 3 tbsps of the now flavoured oil.
3) With the remaining oil in the wok, add the thinly sliced pork, ingredients B and saute till cooked. Dish out on a large plate.
4) In the same wok, pour in the balance of the flavoured oil and ingredients C. Add enough stock to cover vegetables and simmer until all the moisture dries up. Add in stir fried ingredients B and mix well.
5) Ju Hu Char is great eaten in a lettuce wrap, topped with sambal belacan. You can also garnish with crispy shallots or chopped coriander.


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Ju Hu Char (Stir-fried jicama with shredded cuttlefish)

Ju Hu Char (Stir-fried jicama with shredded cuttlefish)

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Ju Hu Charis a popular Nyonya side dish or lettuce wrap filling, and a must-have prepared for all major festivals. Traditionally Nyonya, cooking the Ju Hu Char is a test of skills as the jicama needs to be julienned so finely. A versatile dish, you can also have the ju hu char wrapped in popiah skin or on a pie tee (top hat).

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course:
Cook Method:
Cuisine: Malaysian & Singaporean
Ingredients

225g pork belly

6 tbsp cooking oil
30g (chopped finely)
30g (chopped finely)

3 dried Shiitake mushrooms (soaked till soft, centre stalks removed, and cut into thin strips)
30g shredded dried cuttlefish (wash the cuttlefish in a mixture of white vinegar and water to remove any preservatives)
1/2 tsp salt
2 tbsp light soy sauce
1 tbsp bean paste

90g carrots (grated thinly)
300g (grated thinly)
2 big onions (sliced thinly)
900g jicama (grated thinly)"

Instructions

1) In a small pot, boil water and cook the pork belly for about 20 mins. Let cool and cut into long strips. The water now becomes the stock base for the dish. Set stock aside.
2) Heat 6 tbsp of oil to saute ingredients A till fragrant. Dish out the garlic and shallots and set aside roughly 3 tbsps of the now flavoured oil.
3) With the remaining oil in the wok, add the thinly sliced pork, ingredients B and saute till cooked. Dish out on a large plate.
4) In the same wok, pour in the balance of the flavoured oil and ingredients C. Add enough stock to cover vegetables and simmer until all the moisture dries up. Add in stir fried ingredients B and mix well.
5) Ju Hu Char is great eaten in a lettuce wrap, topped with sambal belacan. You can also garnish with crispy shallots or chopped coriander.

Summary
Recipe Name
Ju Hu Char (Stir-fried jicama with shredded cuttlefish)
Published On
Cook Time
Total Time
Ingredients
225g pork belly 6 tbsp cooking oil 30g (chopped finely) 30g (chopped finely) 3 dried Shiitake mushrooms (soaked till soft, centre stalks removed, and cut into thin strips) 30g shredded dried cuttlefish (wash the cuttlefish in a mixture of white vinegar and water to remove any preservatives) 1/2 tsp salt 2 tbsp light soy sauce 1 tbsp bean paste 90g carrots (grated thinly) 300g (grated thinly) 2 big onions (sliced thinly) 900g jicama (grated thinly)"
Average Rating
0 based on 00 ratings

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