CNY Festive Dish - ' Ju Hu Char '

Strange....I normally would not cook this dish even if WB beg me to cook for him...but I DID agree to cook this time when he begged LOL!  He said " we went to Bali for CNY so I miss this dish "  I replied " okay, no problem " hahaha I could not take back my words...once out of the mouth, I have to keep to my word and cook this festive dish for him.  Even my daughter was surprised when I told her I cooked this dish..... that she just have to post on her facebook :)  knowing me so well...okay people can changed alright!

copy and paste what she posted on her fb

Asked the mothership why she cooked a festive dish for no reason out of the blue.

Mama C : Aigooo .... abuji wants to eat ma, says he misses it.

a lot of labor to prepare this dish

but worth all the hardwork this dish entailed for the end result -

a flavors packed dish of ' ju hu char '

which I would normally served only on CNY

served with  lettuce cup...yumm

Stir Fry Julienned Turnips With Dried Cuttlefish  aka ' Ju Hu Char'

Ingredients :

1 turnip - julienned 
1 carrot - julienned

8 dried black mushrooms (soaked and shredded )
200 gm of lean meat ( shredded )
40 gm dried cuttlefish ( buy the ready shredded type) - soaked till soft
3 cabbage leaves - ( cut into shreds)

1 red onion - cut into slices5 tbsp of vegetable oil

seasonings:

1 tbsp of oyster sauce
a drop of thick soy sauce
salt to taste
Garnishing :

8 shallots - sliced thinly ( fried )


Method 

• Heat wok with 5 tbsp oil and fry the shallots till lightly brown and crispy. Dish up and put aside. Using the remaining oil, fry the julienne turnips and carrots till half cooked. Dish up the turnips and carrots and put aside. Heat a tbsp of oil to the wok, stir fry the cuttlefish till fragrant , then add in the rest of the shredded ingredients and stir fry till cooked,  then add in the turnips and continue to fry till it is well mixed and the turnips are soft. Add in salt to taste and a drop of thick soy sauce for coloring. Lastly, add in the fried shallots and mixed well. You can keep some of the fried shallots for garnishing later when serving.

Enjoy!