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Ju Hu Char is what we called in Hokkien dialect or literally translate to English as Stir-fry Shredded Cuttlefish .Ju hu Char is a typical Nyonya dish made with shredded jicama,carrot,dried cuttlefish,shitake mushroom and some sambal belacan. This dish usually eaten with wrapped boston lettuce leaves, as snack ,it's really light,sweet and refreshing. I recalled my mom must cook this special dish for ever festival when giving prayer on her prayer alter. I miss my mom cooking:( Well,when I was back in Malaysia last year,my mom gave me a portable hand slicer and shredder .This kitchen gadget is so useful and good to shred any vegetables or fruit. I would love to share my simple and yet delicious Ju Hu Char with you..
Ingredients:
1 large jicama (sengkung or white turnip ) peel and shredder,about 2 lb
1 large carrot ,peel and shredder (soak in cold water after shredder to remove the color)
6 pieces dried cuttlefish (wash, shredder or chopped) I can't find the ready shredder dried cuttlefish
1/2 cup shelled off clam
1/4 fried anchovies
1 tbsp salt
1 tbsp ground white pepper
4 cloves fresh garlic (peel and chopped)
1 tbsp oil
1 head romaine lettuce (wash and drain)
sambal olek on side *optional*
Method:
1: Peel,shred and wash jicama,carrot and cuttlefish, sieve ,then set aside. Heat wok or skillet at medium high heat with oil ,add in anchovies and dried shredder cuttlefish,fry until fragrant,then dish out on a plate.
2:Add in some oil and chopped garlic into the wok,fry for 30 second,then add in shelled off clam, shredder jicama and carrot.Keep stirring for 2 minutes then add in salt and white ground pepper.Stir-fry until all well combine.
3: Check the seasoning,then dish out,set aside. To wrap with lettuce use 2 tbsp or more ,then drizzling with some sambal olek or spicy sauce ,fold the lettuce then serve .
Clam,anchovies and dried cuttlefish
Note:I used dried cuttlefish to replace the fine shredder Ju Hu since I can't find any here yet..Beggar can't be choosy,right ?*wink* As long as the dish have dried Cuttlefish flavor,it's really superb!! You can use any lettuce like Boston lettuce or Iceberg lettuce..
Wow, this dish brought back a lot of memories for me too. My grandma and now my mom will always make this dish during CNY. When we were kids, we will have to cut the dry cuttle fish with scissors. And if they are not cut uniformily (my grandma was a Nyonya, she was veryX10 fussy) we have to pick them out and make sure they are cut to the same size. Also, the sengkuang and carrots too have to be same size. Wish there was a shredder back then! oh yeah, the sambal belachan is always a must in our household.
ReplyDeleteI too used to help my grandmother cut the cuttlefish with a scissors but now we hardly eat this dish anymore. Really brought back memories of childhood :)
ReplyDeletedawn:
ReplyDeleteyour grandmother and mine must be sister!! I remember when we was kids,whenever she make achat,we have to measure the cucumber,carrot and brinjal b4 cut!lol! I guess old Nyonya/Penang ppls are more fussy with their food..I cincai leh,kasi hentam lor!
icook4fun:
Gert,these days we can just buy shredder cuttlefish,tak payah susah susah cut with scissor..I forget to bring some back when I was in Msia..Actually I didn't know here didn't have this type of cuttlefish..
Reminds me of Chinese Hokkien Popiah!
ReplyDeleteMy must have during CNY (without the Jur hu though). :)
ReplyDelete