Nyonya Jiu Hu Char (Stir Fry Jicama with Cuttlefish)

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Nyonya Jiu Hu Char (Stir Fry Jicama with Cuttlefish)
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Nyonya Jiu Hu Char (Stir Fry Jicama with Cuttlefish)

Jiu Hu Char (Stir Fry Jicama with Cuttlefish) is a popular Peranakan side dish that is the quintessential festival dish for the Penang Nyonyas. This dish consists mainly of shredded jiu hu si (shredded cuttlefish), jicama (bang kuang) and carrots. Other ingredients include pork belly strips and mushrooms. Jiu Hu Char is best enjoyed with rice or wrap with lettuce with a touch of sambal for that extra spicy kick.

Ingredients

  • 100g pork belly (skin removed)(marinate with 1 tbsp soy sauce, 1/2 tbsp sesame oil and few dash white pepper)

  • 900g bang kuang / jicama

  • 1 carrots

  • Chinese mushrooms (rinse and soak in hot water for 30 minutes)

  • 1/2 cup dried shredded cuttlefish (rinse and soak for 5 minutes)

  • 3 tbsp vegetable oil

  • 7 shallots (thinly sliced)

  • 1 garlic (minced)

  • 2 tbsp dark soy sauce

  • 2 tbsp oyster sauce

  • Salt and white pepper to taste

  • 1/2 cup water

  • 1 bunch green leaf lettuce for serving (optional)

  • Garnish

  • Spring onion (optional)

  • Fried shallots

Directions

    Recipe Video

    Kelly
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    Hi, I’m Kelly. I’m from Penang and I love to eat and cook delicious food. I love fusion food, often inspired by Mediterranean and Asian cuisine. Here I share my cooking recipes and videos which I hope will inspire you to unearth the inner chef in you. Follow me on Facebook/Instagram and subscribe to my YouTube channel for more cooking adventures. Let’s get cooking!