J.H.C. stands for Ju Hu Char, a popular nyonya dish. Hokkien Lang like to cook this dish when there is festival. It is basically stir fried turnip (sengkuang) with shredded dried cuttlefish.
There were abundance of turnip at Jusco and I bought a medium one. Took out my mini plastic grater, chose the garnishing blade, there I was, exhausted all my energy to shred the turnip finely. I added in shredded lean pork instead of belly pork. However, I forgotten to soak the chinese mushrooms in advance, therefore it was omitted. Finely shredded cuttlefish is a must as it gives the dish oomph!!!
Umm. So sedap! I could eat unlimited amount of this.
1 comments:
I didn't know that you want to cook J.H.C. Although I am not a Penangite, my mother was from Penang. When she was still around, she he has cooked many great nyonya dishes for us, one of which is JHC. How I miss her cooking. Fortunately, my sister has acquired some of her skills. My sister’s JHC is quite good. I only get to taste it during CNY when I go back to my home town. If you want, I can ask my sister to teach you.
I know one Penang nyonya restaurant in SS2. The JHC there is not bad. One of these days, we can go there for lunch.
SL
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