Thursday, October 29, 2015

Jiu Hu Char (Sengkuang/Yam Bean With Dried Prawn)

Are you going like, what is Jiu Hu Char? Stay aside if you are Chinese (Taucu Steamed Fish, Salted Egg Fish, Bok Choy Soup,  Chinese Fried Rice, Shanghai Noodles, Steamed Cod Fish & Rice Congee). I bet, though I still have some element of doubt, especially towards the younger generation of Chinese (Pork Belly Salted Fish), otherwise, the older ones in my age group of fifties, I sincerely believe know what is Jiu Hu Char. Its none other than a sengkuang/yam bean dish (Chinese Turnip Stew), there is also the Nyonya version (Keluak Nyonya Fish Curry), but by far, most of the ingredients for Jiu Hu Char sums it all up and about. I mean, you can't run far out from our common, pantry friendly ingredients? Can we Malaysians? Of course not.

Jiu Hu Char by itself is a shout out deliciousness. Kid friendly as well, what I love the most is the gravy/sauce. That's why I always end up adding more water, and if you want to elevated a Jiu Hu Char meal to the highest level, almost reaching to cloud 9, you must pair this typical Chinese dish with sambal belacan (sambal belacan bawang merah). Bang! No, no need to cook any other dishes, Jiu Hu Char, sambal belacan (Kangkung Belacan) and rice says it all for a tummy, mouth and throat spiralling meal. I am not sure if Jiu Hu Char will go down well for the Indians (Beetroot Raita, Tapioca Poriyal, Cauliflower Curry & Chilli Mutton), my Indian other half-half, took me most shockingly when he quietly pleasured in. Whatever said and done, at the end of the day, remember, you never try, you never know. Indeed, my food philosophy to all of you. Take care darlings. We shall see each other sooner or later. 
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
Heat oil.
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.

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  1. That dish looks a winner! I also love the bowls with the blue borders. So pretty! The chopsticks too!
    Have a lovely time with family tomorrow!

  2. Your words will give more confidence to budding bloggers including myself... And the dish sounds tasty...

  3. something different that I have never tried...looks good

  4. such a flavorful and tempting looking dish....tempting clicks dear

  5. That sounds simple and delicious! I like that you've added mushrooms to the dish!

  6. I totally love some of your unique recipes...I just have to make some time and definitely give it a try...Loving it:)

  7. This looks so yummy with all healthy veggies...

  8. Really tempting, delicious and easy recipe...... :)

  9. Oh wow, it's goodness overloaded, dear! xoxo

  10. I love dried shrimp and use it a lot to make veggie stirfry. This looks so very appetizing and healthy too.

  11. wow I have never eaten such a dish before. It sure looks good

  12. Hi Nava, this is one of my favorite dish. Yours look very appetizing. I also cook this today, love to wrap in lettuce to enjoy.

    Have a nice day, regards.

  13. I wish i stayed close to u so that I cud eat the food u cook.. our food is pretty boring stuff everyday.. loved the recipe

  14. WOW! Your recipes are so innovative and delicious. Looks very colorful and tempting!


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