Aunt Ruby’s Jiu-Jitsu Char

Growing up, we have pet rabbits. The rabbit bites the lettuce and I still remember the smell. Sometimes these lettuces were partially corrupted. I grew up with a dislike for the smell of lettuce.

When I was wrapped in iceberg lettuce, it didn’t change very quickly when I realized how delicious the jul was. It’s a match made in heaven, especially when Sambal Bellachan is added a little.

Jiu-Jitsu Char always appears at dinner reunion. I’m wondering why my mother cooked it as a celebratory dish. After all, turnips (or “bank one”) are very cheap and still do. Once you start cooking, you will know that you need cutting and frying work. It is one of the recipes that make cheap and ordinary ingredients expensive for gourmet cuisine thanks to careful preparation and excellent cooking techniques.

I’m scribbled here the recipes my mother gave me. Her “secret” is to add a combination of fried shallots and a stir-fried and turnip steamed flour, if you can call it. If you have experience in this cooking, you can understand what she is saying. In any case, here is the following experimental recipe: Several steps have been simplified.

Incidentally, the same method can be used for filling Popia or Cu-Piety.

Doodles of my mother’s recipe. I usually skip the step where the chopped meat is seasoned, as I think it is often seasoned when cooked with the remaining ingredients in a wok.

material

2 medium sized or 1 big turnip
I bought 20 shallots or equivalent amounts of store fried shallots.
Dried squid strips (from two squid if you cut them yourself)
1 carrot
Dried Chinese Mushrooms or Fresh Shiitake Mushrooms
1/2 tsp dark black sauce
1 tablespoon oyster sauce
2 tablespoons of soy sauce
200g chopped pork
1 tablespoon oil
1/2 tsp white pepper
Over 300 ml

Serve:
Coriander leaves
Fresh iceberg lettuce

Fry the shallots thinly and fry until crispy. You can also purchase ready-made fried shallots. Choose obstacles and what looks fresh. Soak the dried mushrooms. Cut into thin strips. Thin strips of turnips and carrots. If you have a good mandolin, use it. Please refer to the photo. Slice into thin slices (approx. 2 mm thick) and use a good knife to cut the strips. Heat the wok with oil. Add minced pork, mushroom strips, squid strips, soy sauce, oysters, dark sauce and pepper. Fry for about 2 minutes. Next, add a strip of turnips and carrots. Add half of the fried shallots. Raise and stir fry until tabcaramelise (turnips contain a lot of sugar), and the wok is sticky. This will take at least 20 minutes or more. Next, add water to the batch and stir-fry it all the time. Turn the flame down, simmer for another 20 minutes, stirring occasionally. The turnip should be soft and damp. Serve warmly. Garnish with the rest of the fried shallots and coriander leaves.

This dish requires some effort, but it is very tasty. Serve with Ice Bell Cretus.

Lead Photo: This is a fantasy way to serve jiu-jitsu char with special wasabi lettuce grown in my hydroponic system.

Use mandolin to slice turnips evenly and thinlyThen use a knife to slice it into strips

Add water and simmer into a stew, and patiently stir-fry the turnips.Amazing batch of jiu-jitsu