Comments on: Jiu Hu Char (Fried Jicama/Yambean with Shredded Cuttlefish)

By: carr

carr — Thu, 31 Dec 2009 15:36:55 +0000

My home town is Taiping. This dish is made and served in every festival as well. Jicama is also used in po-piah. When I grow up Taiping is famous for Taiping Po-piah.
Taiping and Penang has a very strong tie I think? I live far away and I lose much connections and memories, is it fair to say that Penang Nyanya food is typical of the cuisine for nyonya or local born Chinese in northern region of Penisular Malaysia? My grandma has picture of herself dressed in nyonya costume when she was a teenager.

By: unkaleong

unkaleong — Fri, 18 Sep 2009 05:53:57 +0000

Nopes, she’s hakka..But grandma used to cook a lot of nyonya dishes and I guess the recipes got handed down from grandma to her to me :) BTW, grandma’s hokkien ;)

By: eva

eva — Fri, 11 Sep 2009 08:04:50 +0000

Thank you so much.
Now I know, similarly used for our spring roll filling. I guess the difference is the shredded cuttlefish.

By: npm

npm — Fri, 11 Sep 2009 06:15:08 +0000

This is definitely a Penang nyonya dish. My sis made this once for a CNY dinner. We used lettuce to wrap around this dish as the filling. Yummy!

By: Nyonya Food

Nyonya Food — Thu, 10 Sep 2009 21:56:16 +0000

Unka – your mother is Nyonya?

By: unkaleong

unkaleong — Thu, 10 Sep 2009 07:03:36 +0000

Everytime mom cooks this, i’ll have to jaga api. Hahaha, not to mention tumbuk sambal belacan as well ;)

By: Nyonya Food

Nyonya Food — Thu, 10 Sep 2009 06:41:03 +0000

Bangkuang.

By: Nyonya Food

Nyonya Food — Thu, 10 Sep 2009 06:39:59 +0000

I am sure you can find tamarind paste in PH. I am not familiar with sinigang.

By: Nyonya Food

Nyonya Food — Thu, 10 Sep 2009 06:36:54 +0000

In – thanks for the information. Good to know.

By: eva

eva — Thu, 10 Sep 2009 04:32:06 +0000

What is jicama or yambean?
I had never tried this dish & it looks interesting with the cuttlefish & I really wanted to try cooking this.
Many thanks.