← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 800 g Jicama (củ sắn), peeled and cut into fine matchsticks
• 1 Carrot, cut into fine matchsticks
• 30 g Dried cuttlefish (sotong kering / jiu hu), soaked in water for 30 minutes, cut into thin strips
• 5 dried shiitake mushrooms, soaked for 30 minutes, sliced (keep the water)
• 100 g Pork belly, cut into thin strips (optional)
• 4 tbsp Vegetable oil
• 4 cloves Garlic, minced
• 1 tbsp Soy sauce
• 1 tbsp Oyster sauce
• ½ tsp Sugar
• ¼ tsp White pepper
• 150 ml mushroom soaking water
• Salt, to taste
• 1 head of lettuce, leaves separated, to serve
• 2 tbsp sambal belacan, to serve (optional)

Method

1. Heat the oil in a wok over medium heat and fry the cuttlefish strips for 2–3 min until fragrant and lightly golden. Lift out half to sprinkle on top later.
2. Add the pork belly and fry for 2 min, then the garlic and mushrooms for 1 min.
3. Add the jicama and carrot and toss well for 2 min, then add the soy, oyster sauce, sugar, pepper and mushroom water.
4. Cover and cook over medium heat for 12–15 min, stirring now and then, until the jicama is soft and translucent and most of the liquid has gone. Season with salt.
5. Pile onto a plate, scatter the reserved cuttlefish over and serve with lettuce leaves to wrap spoonfuls in, with a dab of sambal belacan.

Tips

• Cut the jicama as finely and evenly as you can, or use a mandoline: the texture makes the dish.
• Contains soy, wheat and oysters. Dried cuttlefish is sold at Chinese dried-goods shops; dried shrimp is a fair substitute.

Sources

Written in our own words after cross-checking these recipes:

Malaysian Chinese Kitchen Bake With Paws MyKitchen101en