Jiu hu char (鱿鱼炒)

Almost all Penang nyonya families will serve jiu hu char for all festivals. Jiu hu see is shredded cuttlefish which is the special ingredient in jiu hu char. Thus I am preparing this dish for prayers during cheng beng (qingming/清明) since it is a favourite with the deceased members of my family.

Ingredients

2 small sengkuang (sweeter)

1 carrots

6 dried mushrooms

50 gm shredded cuttlefish (jiu hu see)

Soak and slice the mushrooms thinly then marinate:

½ tsp light soy sauce

½ tsp oyster sauce

½ tsp sesame oil

½ tsp sugar
Dash of pepper

Wash and soak the shredded cuttlefish to remove the saltiness

Julienne the sengkuang and carrots

Mix them thoroughly so that it is easier to stir fry

Heat up 2 tbsp cooking oil and 1 tsp sesame oil

Put in the mushrooms and mix well in the oil

Add 2 tsp chopped garlic and fry until fragrant

Add the shredded cuttlefish and mix thoroughly

Add the carrot and sengkuang

Stir until the vegetables are well coated with the oil

Add a little water at a time to prevent the vegetables getting burnt

Season with salt, pepper and a little chicken stock

Cover and cook on low fire for 1 hour

Check frequently to make sure that there is enough water to help it cook

The flavour and taste will be better if you leave it for a few hours before serving

It is best eaten wrapped with fresh lettuce leaves with a dash of chilli sauce