Print Friendly


Stirfried Turnip & Carrot as well as some dried shrimps and shredded dried cuttlefish’s inspired by a girlfriend of mine, Elvira and in the style ala Jiu-Hu-Char. It’s actually a simplified version of Jiu-Hu-Char coz I didn’t have all the ingredients (e.g. yambeans/sengkuang, cabbage and pork) needed to make it. I was also extremely lucky and super-happy to find a replacement for yambeans in “meiraap” (dutch for turnip) going at half price at the supermarket.. 🙂

jiuhuchar with meiraap 1

Ingredients:

  • 500g turnips (or yambeans preferably)
  • 250g carrots
  • 10g dried shiitake mushrooms
  • 40g dried shrimps
  • 40g shredded cuttlefish, rinsed
  • 3 shallots, peeled and finely sliced
  • 3 cloves garlic, peeled and finely chopped
  • 2 tbsp vegetable or sunflower oil
  • 1 tbsp light soy sauce
  • ½ tsp sugar, or to taste
  • salt and ground pepper, or to taste

timetable

recipe

    Serves 4
    Prep time 20 mins
    Cook time 20 mins
    Total time 40 mins
40mins
total time
Serves 4
PrepTime: 20 mins; CookTime: 20 mins

Turnip Meiraap raw 2This is Meiraap in Dutch or Turnip in English

Preparation:

  1. Soak dried shiitake mushrooms in hot water for 20 mins, remove shrimps but keep water. Remove stalks, slice mushrooms thinly and set aside.
  2. Soak dried shrimps in hot water for 10 mins, remove shrimps but keep water and chop shrimps roughly. Add to shredded cuttlefish and set aside.
  3. Peel turnips (or yambeans) and carrots. Slice as thinly as possible and then cut as finely as possible to resemble little toothpicks (julienne).
  4. Heat wok on medium heat, add oil and sautee garlic till fragrant. Then add dried shrimps and cuttlefish and stirfry till they begin to pop, just a few mins.
  5. Add shallots, turnip and carrots and stirfry for a few more mins. Then add saved water from soaking dried shrimps and mushrooms and some water till abt 200 ml and pour into wok.
  6. Bring to the boil and let simmer, stirring occasionally, for abt 10 mins. Turnips should be translucent but still retaining some crunch.
  7. Season with light soysauce, sugar as well as salt and pepper to taste.
  8. Serve with rice and some sambal belacan or as a starter, wrapped in Chinese lettuce or little gem leaves.

jiuhuchar with meiraap

Delish.. 🙂



Rate this post if you like:
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...