As I said before, Stir Fry Jicama is always our family favourite vegetable dish and as I mentioned then, the shredded cuttlefish available aren't so good as before. But last weekend, I chanced upon a vendor along the roadside of the wet market selling it. The cuttlefish shreds look very fresh and more 'real', so I bought some to cook this dish. The cuttlefish does smell like cuttlefish, hehehe! You can smell it and tasted fragrant and sweet.
The little curly strips in the photos that look like rubber bands are the cuttlefish shreds.
Anyway, if you don't like cuttlefish but love Jicama or Sengkuang, perhaps you can try these:
1 red carrot - peeled and finely shredded
2-3 stalks Chinese leeks - finely shredded
1 big onion - peeled and thinly sliced
150 gm pork belly - blanched in boiling water until firm - cut thin strips
100 gm dried cuttlefish shreds - rinsed several times under running water, squeezed dry
4 pieces dried mushrooms - soaked, drained and cut thin strips
1 tsp salt and 1/2 tsp msg to taste
2 tbsp chopped garlic
100 ml oil
- Heat oil, fry mushrooms for a few seconds, then add in garlic. Fry until aromatic.
- Add in meat shreds and continue to stir fry for a few seconds.
- Add in dried cuttlefish shreds. Fry until aromatic.
- Add in the shredded vegetables [onions, sengkuang and carrots]. Stir fry to mix all the ingredients well.
- Keep frying until the vegetables turned limp and cooked through.
- Add in seasoning.
- Add in leeks. Continue to stir fry vegetables until ingredients are well mixed and leeks are cooked. Taste to adjust seasoning.
- Dish up to serve with rice or wrap it with fresh lettuce leaves.