Jiew He Char Recipe
Time taken: 3-4 hours (if you are cooking by yourself)
Ingredients
Broth:
2 pieces pork belly
1 medium pot of water
6 cloves garlic
Salt to taste
Stir fry:
1/2 cup vegetable oil
1 bulb garlic, chopped finely
1/2 cup shallots, chopped finely
Cooked pork belly from broth, chopped into small
pieces
1 teaspoon sugar
1.5 cups red onion, sliced finely
1.5 cups leek, sliced finely
1.5 cups Beijing cabbage, sliced
1 cup dry Chinese mushrooms, soaked in water and
sliced
1 Tablespoon tao jio (fermented bean paste), chopped
finely
1 cup dried squid, soaked in water with a tablespoon
of rice wine vinegar and cut into very thin slices
2 bang kuan (jicama), peeled & cut into thin
matchsticks
2.5 cups carrots, peeled and shredded
Soy sauce to taste
Salt to taste
Method:
Boil pork belly in a medium pot of water with garlic
and salt to make broth. Take out the pork bellies and when they are cooled
down, chop them into small pieces.
Heat up 1/2 cup oil over medium heat in large wok. Fry
garlic and shallots until golden brown. Remove garlic and shallots and most of
the oil. Put in a bowl.
Fry pork belly pieces with 1 teaspoon sugar in same
wok. Remove.
Fry leek and red onions for a few minutes until
cooked. Remove.
Add more oil with garlic and shallots into wok.
Fry cabbage until cooked. Remove.
Fry mushrooms with 1/2 teaspoon of sugar. Remove.
Fry tao jio with dried squid. Remove when squid is
curly and browned.
Add more shallot/garlic oil to wok.
Fry bang kuan and carrots for a few minutes. Add salt
to taste and broth until soft.
Mix cooked leeks and onions with bang kuan and
carrots. Then add everything together into 2 big woks. Add salt and soy sauce
to taste.
