Looking at this recipe recall me of my mother stir fry jicama dish. My mom version is simple with only garlic, dried shrimps and jicama. We usually eat it by wrapping as filing with lettuce (生菜). And mostly have it during festival season. I don't know why? I guess it is great way to finish off the lettuce which usually used for praying.
Since this Jiu Hu Char looks similar with what I used to eat, I keen to try. This version of stir fry jicama is definitely more tasty and flavourful as Jiu Hu is added.
This is Jiu Hu (Hokkien dialet); 鱿鱼(Mandarin); Dried squid. This size of Jiu Hu costs RM75 per kg. There is bigger size and costs RM85 per kg.
It is just great to have it as dishes to go with rice. However I try something new. Used as filling in my Vietnamese rice paper and serve with sweet, sour pickled vegetables at the side.
Refer here on how to prepare the Vietnamese rice paper rolls
I also use as filling in my burger.
2 shallots, chopped
60g dried squid, washed and shredded (2 squid as shown in picture)
4 pieces dried mushroom, soaked and sliced
1 piece carrot, shredded
1 medium jicama ( sengkuang), shredded
2-3 pieces cabbage leaves, shredded
(B) 1½ teaspoons salt or to taste
½ teaspoon sugar, or to taste
dash of pepper
1 teaspoon dark soya sauce for colouring
¼ cup water or more if prefer gravy
2. Season with salt, sugar, pepper and dark soya. Add in water and stir fry few more minutes till vegetables cooked. Taste to check the crunchiness of the vegetables. Add more water if you need more gravy.
