Nyonya Jiu Hu Char Recipe (Stir Fry Jicama with Cuttlefish) 

Jiu Hu Char (Stir Fry Jicama with Cuttlefish) is a popular Peranakan side dish that is the quintessential festival dish for the Penang Nyonyas. This dish consists mainly of shredded jiu hu si (shredded cuttlefish), jicama (bang kuang) and carrots. Other ingredients include pork belly strips and mushrooms. Jiu Hu Char is best enjoyed with rice or wrap with lettuce with a touch of sambal for that extra spicy kick.
INGREDIENTS
100g pork belly (skin removed)(marinate with 1 tbsp soy sauce, 1/2 tbsp sesame oil and few dash white pepper)
900g bang kuang / jicama
1 carrots
Chinese mushrooms (rinse and soak in hot water for 30 minutes)
1/2 cup dried shredded cuttlefish (rinse and soak for 5 minutes)
3 tbsp vegetable oil
7 shallots (thinly sliced)
1 garlic (minced)
2 tbsp dark soy sauce
2 tbsp oyster sauce
Salt and white pepper to taste
1/2 cup water
1 bunch green leaf lettuce for serving (optional)
Garnish
Spring onion (optional)
Fried shallots
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