Stir-fry Jicama with Shredded Dried Squid (Jui Hu Char)

Whenever I went back to visit Malaysia,my mom sure cooked "lui hu char" for me.I think this dish is popular among Nyonya or Penangite only.Well,since my mom is ex-Penangite ,she cooked this dish all the time especially when there is a festival.In Hokkien we called it "Lui Hu Char".Lu hu char literally translated to English as Fried Squid.Actually the main ingredients is not squid but jicama(sengkung) .Jicama is a crispy, sweet, edible root that resembles a turnip in physical appearance, although the plants are not related.Jícama is high in carbohydrates in the form of dietary fiber. It is composed of 86-90% water.Usually we wrapped lettuce over this dish ,then pairing with sambal belacan(spicy shrimp paste)...thinking about it now make me drooling...wish I can have some now!!








Ingredients:

1 large jicama(sengkung) peeled and shredded

1 large carrot(peeled,shredded and soaked in cold water)

300-500 gm pork,shredded

100 gm shredded squid(premium quality)washed

3-4 cloves garlic,peeled and minced

salt and ground white pepper to taste

2 tbsp fish sauce

2-3 tbsp cooking oil

1 head Boston lettuce or any kind lettuce,washed




Method:

1:Heat wok or skillet with oil at medium high heat.Add in garlic,use spatula to fry for 30 seconds before toss in shredded pork and shredded squid.Increase heat to high ,fry the pork and squid for 2-3 minutes.

2:Add in shredded jicama,carrot,fish sauce,ground white pepper and salt.Stir-fry all ingredients for 5-10 minutes.Check the seasoning .

3:Dish out and serve with sambal belacan or wrap with lettuce.