Jiu Hu Char is a stir-fried mixed vegetable dish that is often cooked in almost every Hokkien home in Penang. A must try Nyonya-Hokkien dish of Penang that is usually served with rice. It is also sometimes used as filling in spring rolls (popia).


  • One medium sized yambean/ bangkuang
  • One carrot 2 cabbage leaves
  • 50g dried cuttlefish, shredded
  • 5 shallot finely sliced
  • 2 cloves garlic, diced
  • 2-3 pieces dried mushroom, soaked and cut into strips
  • 5 to 6 lettuce leaves
  • 30g pounded dried prawns or chicken meat cut thinly into strips
  • Oil, oyster sauce,  salt, pepper to taste

Method Cut the bangkuang, carrot and cabbage into fine, thin strips or shred the vegetables and mushroom. Heat oil in kuali/pan. Fry shallot and garlic until lightly brown and add in the cuttlefish and dried prawn or chicken. Add shredded vegetables and stir fry. Add water, oyster sauce, pepper and salt to taste. Stir for at least 5 minutes. Dish and serve on a place of lettuce leaves. The dish can be eaten wrapped in lettuce leaves and with rice.

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