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MAKE IT YOURSELF: JIU HU CHAR
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INGREDIENTS
6 to 8 dried shiitake mushrooms
200g pork belly
3 dried squids or cuttlefish (above), about 120g
1kg bangkwang (yam bean, above)200g carrot
4 to 5 cloves garlic, peeled
6 to 8 shallots, peeled
1Tbs cooking oil
1/8tsp dark soya sauce
Salt and white pepper to taste
Local lettuce
Sambal belacan
METHOD
1. The night before, rinse the dried mushrooms under
running water and let soak overnight in a large bowl of water. Place a plate over the mushrooms to keep them submerged.
2. On the day of cooking, rinse the pork belly under running water, place in a small pot and add enough water to cover it by 1cm. Bring to a boil, turn the heat down to low and cook for 20 minutes. Turn the pork over halfway through. After 20 minutes, transfer it to a plate, let cool. Turn the heat up to high and reduce the boiling liquid to about half the original volume. What you want is a concentrated pork broth.
3. Snip the tentacles off the dried squid or cuttlefish with a pair of kitchen shears and and cut them into 4 to 5cm-long pieces. Discard the heads or reserve for boiling soup. Rinse the squid or cuttlefish under running water. Using the kitchen shears, snip into thin, matchstick-size strips. Soak in water for 20 minutes together with the tentacles, then drain and set aside.
4. Squeeze water from the soaked mushrooms, slice off and discard the stems and slice the mushroom caps thinly.
5. Peel the bangkwang with a vegetable peeler and cut into matchstick-size strips. Peel the carrots, slice on the diagonal and cut into matchstick-size strips. Finely chop the garlic and slice the shallots thinly.
6. Slice the skin off the cooled pork belly, then cut the pork into thin strips.
7. Heat the oil over medium-high heat in a large wok. Add the shallots and fry for about 30 seconds, or until wilted and fragrant. Do not brown the shallots. Add the garlic and stir-fry for 20 seconds until fragrant.
8. Add the sliced mushrooms and stir-fry for 2 to 3 minutes. Add the drained squid or cuttlefish and stir-fry for 2 to 3 minutes.
9. Add the carrots and stir-fry for 2 to 3 minutes, then add the bangkwang. Keep it moving in the pan for 3 to 4 minutes, tossing it with the rest of the ingredients. Add the dark soya sauce and mix it well into the vegetables. If you prefer a darker colour, add more dark soya sauce. Add salt and white pepper to taste.
10. Pour in the pork broth, scrape down the sides of the pan and let the mixture cook, uncovered, for 10 to 15 minutes, or until the vegetables are soft but still juicy. Turn off the heat.
11. Ladle into a large bowl. Spoon the mixture onto lettuce leaves and top with some sambal belacan. Fold the leaves over the mixture and eat.
Serves six to eight as an appetiser