Comments on: Jiu Hu Char (Fried Jicama/Yambean with Shredded Cuttlefish)

By: Nyonya Food

Nyonya Food — Sat, 24 Jul 2010 16:38:45 +0000

Adeline – no, in my home, we just soak in regular water. Soaking in vinegar would make it vinegary, no? It should still retain the cuttlefish taste, which is the signature taste in this recipe.

By: Adeline

Adeline — Thu, 22 Jul 2010 01:35:54 +0000

Hi, shouldn’t the cuttlefish strips be soaked in vinegar first? That’s how my grandma taught us. :) We are from Penang, but residing in Singapore! We love Jiu Hu Char, esp after it is a few days old, and looks darker than the freshly fried version. Delish!

By: Nyonya Food

Nyonya Food — Sat, 24 Apr 2010 16:14:15 +0000

I think you can get it at any big supermarket with kitchen utensils.

By: ANCELLA SOO

ANCELLA SOO — Sat, 24 Apr 2010 09:13:52 +0000

Can u please tell me where I can get one ice-cream maker in M’sia ?
Thanks first of all.
My kids love ice -cream.

By: carr

carr — Thu, 31 Dec 2009 15:36:55 +0000

My home town is Taiping. This dish is made and served in every festival as well. Jicama is also used in po-piah. When I grow up Taiping is famous for Taiping Po-piah.
Taiping and Penang has a very strong tie I think? I live far away and I lose much connections and memories, is it fair to say that Penang Nyanya food is typical of the cuisine for nyonya or local born Chinese in northern region of Penisular Malaysia? My grandma has picture of herself dressed in nyonya costume when she was a teenager.

By: unkaleong

unkaleong — Fri, 18 Sep 2009 05:53:57 +0000

Nopes, she’s hakka..But grandma used to cook a lot of nyonya dishes and I guess the recipes got handed down from grandma to her to me :) BTW, grandma’s hokkien ;)

By: eva

eva — Fri, 11 Sep 2009 08:04:50 +0000

Thank you so much.
Now I know, similarly used for our spring roll filling. I guess the difference is the shredded cuttlefish.

By: npm

npm — Fri, 11 Sep 2009 06:15:08 +0000

This is definitely a Penang nyonya dish. My sis made this once for a CNY dinner. We used lettuce to wrap around this dish as the filling. Yummy!

By: Nyonya Food

Nyonya Food — Thu, 10 Sep 2009 21:56:16 +0000

Unka – your mother is Nyonya?

By: unkaleong

unkaleong — Thu, 10 Sep 2009 07:03:36 +0000

Everytime mom cooks this, i’ll have to jaga api. Hahaha, not to mention tumbuk sambal belacan as well ;)