Monday, December 10, 2007

Ju hu char

700g bangkuang, shredded
3 medium-sized carrots, shredded
6 dried mushrooms, soaked and cut into thin strips
3 tbsp oil
7 shallots, sliced finely
3 cloves of garlic, minced
200g belly pork or chicken thigh meat, finely sliced
11/2 tbsp light soya sauce
1 tsp cornflour
100g shredded dried cuttlefish, washed
250ml water or chicken stock
2 tsp salt (or according to taste)

1. Marinate pork or chicken with soya sauce and cornflour.

2. Heat oil in work, add shallots and garlic and fry till fragrant.

3. Add cuttlefish strips and fry till they pop. Add pork or chicken strips and sauté till flavours are sealed in.

4. Put in the bangkuang, carrot and mushrooms and stir fry.

5. Add the salt and pour in the water or chicken stock. Bring to boil, then simmer for about 10 minutes.

Note: Simmer longer if you prefer a drier version of Ju Hu Char.

Serve it with the Chinese lettuce and sambal belacan combined with juice from small limes.

- From the article Yam it up by Eu Hooi Khaw.

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