Saturday, June 8, 2013

Penang Jiu Hu Char

I almost forgotten the taste of this dish if not of this month Malaysian Food Festival Penang!! I only have a vague memory of tasting this particular dish once! That must be very very long time ago as I could not recall whom prepared this dish for us hehehe...getting amnesia >0< 

Recipe ref :
  • 4 medium dried cuttlefish (approx. 50gm)
  • 1 medium sized yam hean (bangkwang), approx 500gm, peeled & julienned
  • 2 medium carrots, julienned
  • 1/2 a beijing chinese cabbage, julienned
  • 8 dried chinese mushrooms
  • 1 large bombay onion, sliced
  • 250gm chicken breast, sliced thinly (marinate with 1/4 tsp salt, 1/2 tsp sesame oil, 1 tsp cornflour)
  • 3 cloves garlic, minced
  • 2 shallots, sliced finely
  • 3 tbsp oil
  • 2 tbsp light soy sauce
  • 1 tbsp fish sauce
  • pepper to taste
  • spring onion & chinese parsley for garnish

  1. Reconstitute dried cuttlefish shreds for about 10 min. Drain, discard soaking water and set aside.
  2. Reconstitute dried chinese mushrooms until completely soften. Drain, squeeze out excess water and cut into very thin strips. Reserve the soaking water for later use.
  3. Add 3 tbsp of oil to a pre-heated wok. Add cuttlefish strips until they begin to crackle. Drain and set aside.
  4. To the same cooking oil, add sliced chicken and fry until meat turns white. Push to one side of the wok.
  5. Add sliced bombay onions and stir-fry until soften to turn slightly translucent. Push to one side with chicken.
  6. Finally add chopped shallots and chopped garlic and stir fry until fragrant. Combine with chicken and onions.
  7. Add light soya sauce and pepper with mushroom strips. Mix well with the other ingredients.
  8. Add carrot and stir fry quickly for about a minute, followed by yam bean for another minute and add finally cabbage. Stir fry until cabbage soften slightly.
  9. Pour mushroom soaking water and some water until it covers about half of the vegetables. Add the shredded jiu hu at this point and mix well.
  10. Leave to simmer with lid on for about 10-15 min, stirring once in a while. Add fish sauce and pepper if necessary.
  11. Stir fry until most of the water has evaporated, but the ingredients still remaining very moist.
  12. Garnish with chinese parlsey and spring onions.

 I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodies

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