Jiu Hu Char (Shredded Dried Cuttlefish With Mangkuang)

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300 g mangkuang/jicama – peeled and slice thinly into fine thin threads or shredded
1/2 carrot – shredded
1/2 small cabbage – shredded
3-4 pieces small dried cuttlefish – soaked till soft and shredded thinly
4 dried shitake mushroom – soaked till soft and shredded

4 cloves garlics – minced
1 tbsp dried shrimp – soaked till soft and minced coarsely
Lettuce leaves
Sambal Belacan

Seasoning Ingredients
1/2 tbsp abalone sauce
1/2 tbsp oyster sauce
2 tbsp light soy sauce
1/2 tsp white pepper
Salt and sugar to taste
50 ml water

1) Heat oil in a wok and saute garlic till fragrant, add in cuttlefish, dried shrimp and mushroom, stir fry till aromatic and soft.
2) Add in shredded cabbage, carrots, mangkuang and fry till cooked. Add in seasoning ingredients and water, stir to mix evenly,  cover and simmer over low heat till gravy thickens. Taste accordingly and adjust to your preference.
3) Serve wrapped with lettuce leaves and Sambal Belacan.


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