Stir-Fried Jicama with Cuttlefish and Mushroom is better known as “bang kuang char” or “jiu hu char” in northern Malaysia Hokkien. It is a very popular dish among northern Malaysian Chinese. This old time flavour dish will always be served during festival celebration or ancestral praying.
CHINESE VERSION: 鱿鱼香菇炒沙葛
Bang Kuang Char/Jiu Hu Char (Stir-Fried Jicama with Cuttlefish & Mushroom) | MyKitchen101en
- 100 g skinless pork belly (cut into thin strips)
- 400 g jicama
- 80 g carrot
- 3 tbsps cooking oil
- 30 g garlic (chopped)
- 25 g dried cuttlefish (soaked, cut into thin strips)
- 30 g mushrooms (soaked, thinly sliced)
- 1/3 tsp ground pepper
- 350 ml mushroom soaking water
- 3/4 tsp fine salt
- 20 g green onion (cut into 2-inch pieces)
Marinade for pork belly:
- 1/8 tsp fine salt
- 1/8 tsp ground pepper
- 1/4 tsp fine sugar
- 1/4 tsp cornstarch
- 1/4 tsp sesame oil
1 Add ingredients for marinade to pork belly strips, mix well.
2 Slice jicama and carrot using mandolin slicer, then cut into thin strips.
3 Preheat cooking wok, add in cooking oil, add in chopped garlic and cook until fragrant.
4 Add in pork and cuttlefish strips, sliced mushroom and ground pepper, cook until fragrant.
5 Add in jicama and carrot, stir-fry until fragrant.
6 Add in mushroom soaking water, bring to the boil.
7 Turn to medium-low heat, cover and cook for 15 minutes (stir once after 10 minutes).
8 Season with salt, then mix in green onion.