Stir-Fry Jicama With Dried CuttleFish (Ju Hu Char)

This is a yummy stir-fry Jicama With shredded cuttlefish dish, served on a lettuce leaf as an appetizer.





Stir-Fry Jicama With Dried CuttleFish (Ju Hu Char)

Ingredients

1 Medium Size (About 650 grams) Jicama/Sengkuang/Yam Bean, peeled and shredded
2 Carrots, peeled and shredded
3 Shallots, peeled and sliced
2 Cloves Garlic, peeled and chopped
4 Dried Shitake Mushrooms, soaked in boiling water for about 20 minutes, drain and sliced
1 Piece (about 60 grams) Dried Cuttlefish, thinly sliced and soak in boiling water for about 15 minutes, until softened, drain well
1 to 2 tsp of Cane Sugar
A few dashes of White Pepper
4 to 6 Tbsp of Water or Chicken Stock
2 to 3 Tbsp of Peanut Oil

1 Iceberg lettuce, halved, soaked in cold water and drain well
2 Scallions, chopped
Sambal Belacan, optional

Method

Heat the oil in a skillet or wok over medium heat. Fry the shallots until golden in color.

Mix in the garlic and fry until fragrant and add the mushrooms. Stir fry for a few seconds and add the cuttlefish and fry for another 2 to 3 minutes. Turn the heat to high and add the jicama and carrot. Stir until well combine and add some water of chicken stock. Then season with sugar, white pepper and cook for another 3 to 5 minutes or until the vegetables are soften and the water has evaporated slightly.

To serve: Spoon some of the jicama filling into the lettuce, sprinkle some scallions and serve with some sambal belacan, if desired.