Jiu Hu Char (Stir-Fried Jicama with Dried Cuttlefish)

This Chinese New Year, I had the privilege of learning how to make jiu hu char, a beloved Nyonya dish, from my mum.

For those unfamiliar, it’s a stir-fry of jicama (or bangkuang) and dried cuttlefish. Typically enjoyed as a side dish with rice or wrapped in crisp lettuce leaves, it embodies the essence of Peranakan cooking. Simple yet deeply flavourful, with a balance of textures and tastes that make it unforgettable.

As usual, my mum made it sound effortless.

“Very simple only!” she said, as she manually sliced the jicama into fine, uniform strips.

But when I tried to recreate the dish back in Penang, I quickly realized just how much skill and intuition goes into making a truly great jiu hu char. From handling the unwieldy jicama to achieving the perfect balance of flavours, every step required patience and precision.

Very few ingredients, but each one plays a role

What struck me most, though, was how this dish reflects the philosophy of classical Chinese cooking: using minimal ingredients to create maximum flavour. Mum’s version is a testament to that.

My mother’s version of jiu hu char has very few ingredients but each one plays an integral role.

Jicama (Bangkuang): The star of the dish provides a crisp, slightly sweet base. Its natural juices are key to creating the dish’s light gravy, and its texture contrasts beautifully with the other ingredients.

Dried cuttlefish: Jiu hu (in Hokkien) adds a deep, umami richness to the dish. These days, you can find it in the form of machine-cut floss at the wet markets, making it ideal for busy modern cooks. Dried cuttlefish is hard and not easy to slice manually, according to mum.

Carrots: While not the main focus, carrots add a touch of colour and sweetness that complements the dish.

Prawns: In my mum’s version, prawns replace the traditional pork lard, lending a natural sweetness and a touch of luxury to the dish. They also add a subtle seafood brininess that pairs beautifully with the cuttlefish.

Shitake mushrooms: Presoaked and finely sliced, these mushrooms add an earthy depth and a meaty texture that rounds out the dish.

Garlic: Provides a fragrant base that ties everything together.

Salt: The only seasoning used in this recipe, salt enhances the natural flavours of the ingredients without overpowering them.

To serve, pair the jiu hu char with crisp lettuce leaves for wrapping and a sprinkle of fried shallots for added crunch and aroma. A side of sambal belacan (spicy shrimp paste) is the perfect accompaniment.

No water added!

According to my Peranakan friends, the best versions of this dish don’t rely on added water. Instead, the natural juices from the jicama and carrots create a light, flavourful gravy that ties everything together. True to form, my mum didn’t add a drop of water.

Jiu hu char is more than just a dish: it’s a connection to my heritage, a lesson in culinary artistry, and a reminder of the love and resilience that defines my mum.

If you loved this Nyonya dish, give my kerabu beehoon a try.

Jiu Hu Char (Stir-fried Jicama with Dried Cuttlefish)

Mum's version of jiu hu char, a beloved Nyonya delicacy of stir-fried jicama with dried cuttlefish, has beautifully layered complex flavours and textures. Goes well as a side dish or eaten as a salad wrap

4 from 1 vote

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Course Side Dish

Cuisine Asian, Malaysian, Nyonya

Servings 4

Equipment

• Chopping board
• Knife
• wok
• Spatula

Ingredients

  

• 50 g dried cuttlefish machine-cut floss from wet markets
• 1 large jicama or 2 small ones, peeled and cut into fine strips
• ½ small carrot peeled and cut into fine strips
• 6-8 medium-sized prawns peeled and deveined
• 3 shitake mushrooms presoaked and thinly sliced
• 3 cloves garlic minced
• Salt to taste
• 2-3 tablespoons cooking oil

To serve

• Crisp lettuce leaves for wrapping
• Fried shallots for garnish
• Sambal belacan as a side condiment

Instructions

 

• Peel the jicama and carrot, then cut them into fine, uniform strips. This ensures even cooking and a pleasing texture.
• Thinly slice the presoaked shitake mushrooms and mince the garlic.
• Heat cooking oil in a wok or large frying pan over low to medium heat. Add the dried cuttlefish floss. Be careful not to burn the dried cuttlefish. Adjust heat as necessary.
• Add the minced garlic and sauté until fragrant, about 30 seconds.
• Add the prawns to the wok and stir-fry until they turn pink and are just cooked through.
• Add the jicama, carrot, and shitake mushrooms. Stir-fry for 5-7 minutes, allowing the vegetables, ensuring everything is well combined.
• Season the dish with salt to taste.
• Once the jicama is tender but still retains a slight crunch, remove the wok from heat.
• Serve the jiu hu char warm, garnished with fried shallots. Enjoy it as a side dish with steamed rice or wrapped in crisp lettuce leaves, accompanied by a side of sambal belacan for a spicy kick.

Notes

Jiu Hu Char - Quick FAQ

1. What is jiu hu char?

A classic Peranakan stir-fried dish made with finely shredded jicama, dried cuttlefish, and vegetables. It’s usually eaten with rice or wrapped in lettuce leaves.

2. What ingredients are essential for authentic jiu hu char?

My mum’s version uses jicama, dried cuttlefish, carrots, prawns, shitake mushrooms, garlic and salt. Simple ingredients, but each plays a very specific role.

3. Do I need to add water when cooking jiu hu char?

No. A good jiu hu char gets its gravy solely from the natural juices of jicama and carrots. Adding water dilutes the flavour and changes the texture.

4. Is it important to slice the jicama very finely?

Yes. Thin, uniform strips cook evenly and release moisture at the right pace. Uneven pieces will affect both texture and gravy consistency.

5. Can I buy pre-shredded cuttlefish?

Yes! Many wet markets now sell machine-cut dried cuttlefish floss, which saves time and is perfect for this dish.

6. Why does my mum use prawns instead of pork?

This is her own creative tweak. Prawns give the dish a natural sweetness and a gentle seafood depth. It’s lighter than using pork lard but still gives incredible umami.

7. What type of mushrooms should I use?

Presoaked shiitake mushrooms sliced into thin strips. They add earthy richness and help balance the sweetness of the jicama.

8. What seasoning does jiu hu char need?

Surprisingly little — just salt, which enhances the natural sweetness and umami of the ingredients. The flavour comes from technique, not heavy seasoning.

9. How do I serve jiu hu char?

Traditionally, it's scooped into crisp lettuce leaves, topped with fried shallots and paired with sambal belacan. It’s also lovely as a rice-side dish.

10. Why is jiu hu char so tricky despite having so few ingredients?

Because the magic lies in knife skills, moisture control, timing and balancing natural sweetness and umami. It needs intuition — the kind mums make look “very simple only,” but actually comes from decades of practice.

Keyword jicama, dried cuttlefish