STIR FRIED CUTTLEFISH SHREDS AND VEGETABLES

I think this dish is the Nyonya Jiu Hoo Char cos’ the ingredients and cooking method is exactly the same. The only difference is perhaps it is a ‘Halal’ version since chicken fillet is used instead of pork belly.

So for those who do not eat pork, you can try this version. Taste wise, there isn’t much difference with the Nyonya Jiu Hoo Char. It is aromatic, delicious and tasty vegetable dish to serve wrap in lettuce leaves, sambal belacan and with steaming hot rice.  The dried cuttlefish adds sweetness and flavour to this dish.

Ingredients

400 gm turnips – sengkuang – peeled and finely shredded

1 medium size red carrot – peeled and finely shredded

100 gm cabbage – finely shredded

1 onion – peeled and finely shredded

100 gm chicken fillet – shredded

4 dried mushrooms – soaked and shredded

80 gm dried cuttlefish shreds – soaked, rinsed and drained

1 leek – finely shredded

1 tbsp chopped garlic

4-5 tbsp cooking oil

Seasoning [Combined]

1 ½ tbsp each light soy sauce and oyster sauce

½ tsp each of salt and msg to taste

1/4 tsp pepper

1. Prepare the ingredients above.
2. Heat oil in a non-stick wok, sauté garlic until fragrant. Add cuttlefish shreds and fry until they pop or turn crispy. 
3. Add in chicken fillet, mushrooms and fry for 2-3 minutes.
4. Add in shredded turnips, carrots and cabbage. Stir and toss well to combine all the ingredients. Cover wok and cook until vegetables are cooked through. 
5. Add in seasoning ingredients and leeks.
6. Fry well to combine. Dish up to serve with sambal belacan and lettuce leaves.
   
   
   
   
   
   
   

Tips – this dish tastes good after frying/reheating for several times

This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

and Zoe from Bake for Happy Kids