RECIPES
Fried Shredded Cuttlefish with Vegetables and Maitake (Ju Hoo Char)
Main
1 packet
Maitake mushroom, cut away bottoms and sliced thinly
3 tbsp
cooking oil
50g
shredded dried cuttlefish, rinsed and drained
3
cloves garlic, minced
100g
belly pork, chicken or prawns
1
big onion, halved and sliced
300g
yam bean (sengkuang), peeled and shredded
100g
cabbage, shredded
50g
carrot, shredded
150ml
stock or water
salt, sugar and pepper to taste
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Heat the oil in a wok or a large sauté pan over medium heat. Fry the cuttlefish until golden and crisp. Dish out.
-
In the remaining oil, sauté the garlic until fragrant. Add the meat and fry until cooked. Add in mushrooms and onion, and cook until onion is soft.
-
Add yam bean and cabbage, and most of the fried cuttlefish, and stir-fry until the vegetables are soft, then add the stock. Bring to a boil and simmer for 10 minutes, stirring occasionally.
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Add the carrot and cook for another 5 minutes. Season to taste with salt, sugar and pepper. Garnish with fried cuttlefish.
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Serve wrapped in lettuce leaves, or with rice.
