Chinese Turnip Stew) and now a twist to the same recipe for a slightly different one with dried prawns (dried prawns yee mee soup, Malaysian style fried mee hoon, petai dried prawn sambal and kangkung belacan). Jiu Hu Char - literally impossible to make just so little, you need at least one small sengkuang, then the mushrooms and carrot, try it with sambal belacan (sambal belacan bawang merah) for the lovable tastes.
1 small sengkuang/yam bean - remove skin and slice as thin as possible
1/2 carrot - remove skin and slice as thin as possible
5 garlic - chopped
2 to 3 tbsp dried prawns - soak and rinse
1/2 handful button mushrooms - cut into two or slice
2 sprigs spring onion - slice
1 anchovy cube (optional)
1/4 cup oil
Salt for taste
Fry prawns till crispy, remove and keep aside.
In the same oil, fry garlic to brown.
Add bean, carrot and mushroom.
Stir, pour enough water to soften, add cube and season with salt.
Simmer and once veg has soften, add fried prawns and spring onion.
Stir in and dish out.