Penang Legacy ~~ Jiu Hoo Char

Jiu Hoo Char is one of the favorite foods of Penangites,

no matter where they are.

Hunting for the tastiest is always a perennial problem.

To make it easier and in time for the coming Chinese New Year,

let's go through a 'rehearsal' today.

Garlic and shredded squid, 'jiu hoo see', is what you must have.


Make sure this is well cooked, if not the squids will stink.

Then comes the fermented beanpaste (tau cheo), 3 layer pork 'sam chan' and

dried mushrooms. To make the pork easier to slice, scald it it boiling water first.



Now, for the main ingredient, turnips, carrots and chinese celery.

The turnips are to be sliced thin before cutting them up into strips.

Less juice will be obtained if you cut them this way.

If you shred them, a lot of juices will be obtained, and this will not be so

good for frying.

Wash the sliced vegetables under running water, until the water comes out clean.




Fry the vegetables until they dry up. Add pepper, salt and sugar to taste.


( Salt might not be necessary as beanpaste is already salty.)

Slurpy soup ~ Keichee Yuk Chuk Chicken soup

This is the easiest soup recipe, hardly any work to do yet taste

yummy yummy.


You will need kei chee, ya that's the one in red.

It is good for the eyes they say...

Wonder if it is really true.


Just a handful of kei chee....


And a handful of yuk chuk. Remember to wash them thoroughly.

It is sometimes mouldy, but when cut it does not seem so.


Cook the two with chicken , I use chicken wings.

Boil them for an hour or so. Add some chicken stock if it is not sweet enough

and some salt to taste. Yuk Chuk is a bit sweetish, mind you.


See the halfway done soup..........


After boiling and cooked, it is one word............slurpy....

Serikaya

This is a recipe for serikaya, to be used as a spread for bread or

or as a spread to the salty cream crackers.

You need 3 eggs,


An equal amount of thick coconut milk, meaning without adding water.



an equal amount of sugar,


and some daun pandan.


So, altogether taken, this is what you need. I used the same cup to make

equal amounts.

As for the eggs, I measured them with the cup and put them into a

bigger cup. So, it looks a bit odd.


Combine the sugar and the eggs and stir it to dissolve the sugar.

I double the sugar and eggs by placing a pot over a deep pan.


Actually one needs to sieve the mixture but I didn't.

When sugar has dissolved, add the pandan leaves and coconut milk.

Stir the mixture until it is cooked.

It takes about one and a half hour.



In the process, caramelise a spoonful of sugar to give you a brown colour and

add it to the mixture.


This is the half finished product,


and the finished serikaya.


This is the amount you will get with the three eggs. It is not so smooth,

because I didn't sieve the mixture in the process earlier.



Happy cooking.