Authentic Nyonya Jiu Hu Char recipe

Lily Oh shares her stir-fried yambean with shredded cuttlefish recipe. This popular Nyonya dish is often enjoyed with sambal belacan, wrapped with lettuce into bite-size parcels. The full recipe is listed below.

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Videography by Jason Ng
Graphics, photography and editing by Adrian Cheah.
All rights reserved © 2020, Adrian Cheah, Jason Ng, Lily Oh
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This video is part of series of the State Chinese Penang Association – "Celebrating 100 Years, Celebrating Our People".

"SCPA Celebrating 100 years in existence, Celebrating our People", is a series of videos created by Adrian Cheah and Jason Ng. It showcases the many talents and wonderful insights that members of SCPA are happy to share, not necessarily encompassing all things Peranakan Cina. The short yet insightful video clips celebrate the diverse beauty of life from a joyful Cantonese ditty to the art of crafting contemporary beaded slippers and from the vanishing technique of starching a kebaya to the origins of a dazzling diamond-encrusted ibu kerongsang. Come, do join us on a journey of discovery as we take you through the realms of reality and fantasy of this diaspora of a unique culture.

More videos in this series are available at:    / @statechinesepenangassociat5759  

This video series is created by Adrian Cheah and Jason Ng
All rights reserved © 2020

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Lily Oh's Jiu Hu Char recipe

Ingredients:
Bombay onions - 2 pieces (shred finely)
Garlic - 1 clove (dice finely)
Pork belly - 1 strip (cut into small pieces)
Dried mushrooms - 10 pieces (Soak the mushrooms. Later cut them into thin strips. Keep the water you used for soaking the mushrooms for later use.)
Jiu Hu Si (dried shredded cuttlefish) - 100g (soak till soft)
Carrots - 100 g (julienned)
Cabbage - 80 g (cut into thin strips)
Yambean - 200 g (julienned)
Vegetable oil - 25ml
Seasoning - dark soy sauce, light soy sauce, salt, white pepper powder and sugar

For serving:
Lettuce - 150 g
Sambal belacan - 30 g

Method:
1. Put some oil in the wok.
2. Stir-fry onions and garlic till fragrant.
3. Add pork belly.
4. Put in mushrooms and shredded cuttlefish. Simmer a bit.
5. Add cabbage and carrots. Simmer again.
6. Add yambean.
7. Add the water from the soaked mushrooms.
8. Cover the wok with the lid and allow to simmer until the vegetables are soft.
9. Season the dish with a pinch of salt, some white pepper powder, some dark soy sauce, light soy sauce and sugar to taste. Simmer further.
10. Served the Jiu Hu Char with lettuce and sambal belacan.