Skip to main content

Stir-Fry Jicama With Dried CuttleFish (Ju Hu Char)

This is a yummy stir-fry Jicama With shredded cuttlefish dish, served on a lettuce leaf as an appetizer.

Stir-Fry Jicama With Dried CuttleFish (Ju Hu Char)


1 Medium Size (About 650 grams) Jicama/Sengkuang/Yam Bean, peeled and shredded
2 Carrots, peeled and shredded
3 Shallots, peeled and sliced
2 Cloves Garlic, peeled and chopped
4 Dried Shitake Mushrooms, soaked in boiling water for about 20 minutes, drain and sliced
1 Piece (about 60 grams) Dried Cuttlefish, thinly sliced and soak in boiling water for about 15 minutes, until softened, drain well
1 to 2 tsp of Cane Sugar
A few dashes of White Pepper
4 to 6 Tbsp of Water or Chicken Stock
2 to 3 Tbsp of Peanut Oil

1 Iceberg lettuce, halved, soaked in cold water and drain well
2 Scallions, chopped
Sambal Belacan, optional


Heat the oil in a skillet or wok over medium heat. Fry the shallots until golden in color.

Mix in the garlic and fry until fragrant and add the mushrooms. Stir fry for a few seconds and add the cuttlefish and fry for another 2 to 3 minutes. Turn the heat to high and add the jicama and carrot. Stir until well combine and add some water of chicken stock. Then season with sugar, white pepper and cook for another 3 to 5 minutes or until the vegetables are soften and the water has evaporated slightly.

To serve: Spoon some of the jicama filling into the lettuce, sprinkle some scallions and serve with some sambal belacan, if desired.


Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W