Ju Hu Char

Mum decided not to cook this Chinese New Year, so what's a poor girl like me to do if she misses all her favorite food? Cook all of them of course!!! And that's exactly what I did. And today I'm gonna share with you my family's version of the peranakan Ju Hu Char. Photo here shows all the ingredient you need. Sorry, peranakan sucks at giving measurements, so just estimate ('agak') the amount.

Cooking Instruction:
1. Add oil to pan, add in garlic and shallots and fry till fragance.
2. Add pork and fry until the oil of the pork comes out. Then add cuttlefish ad fry till the smells come out.
3. Add onions to the party, and as the juices started to come out, add carrots to soak up the oil. (Remember, Vitamin A and E is best serve in oil!)
4. Next add in the mushrooms, and then the yam beans (incidentally I just learn this word today! We call it mangkuang).
5. Last add the spring onions.

Important: Stir fry it all the time, for at least one hour or until all the yam beans turn transparent and become kinda soggy. Add water (or oyster sauce with water if you like) if it's too dry, and turn up the flames if it's too watery. The end product should not be watery!


Here's our menu for our Chinese New Year meal, all cooked on the same day, within 4 hours. Everything here can be cooked in bulk, and eaten for at least one or two weeks :)  From left the right, the end result of the Ju Hu Char best eaten with Chinese lettuce leaf and sambal belacan; Asam(tamarind) Prawns with sambal belacan, and Kiam Chye Buey. (for recipe click here).

 Here's wishing you all a great year of the Dragon!

Ref:
Yam Beans!