Chayote Jiu Hu Char – signatory mine

The second dish I wanted to make with the chayote fruit is Jiu Hu Char. I grew up in Kuching, Sarawak. My mother will cook this traditional dish – Jiu Hu Char with jicama (bangkwang) every Chinese New Year. It is one of my more favoured dish. We sauced it with baked beans. Even then, it must be the certain brand that begins with the alphabet ‘H’. We were indeed quite spoiled.

Today I used the chayote fruit but I did not ‘cook’ it. I washed and soaked the cuttlefish strands (Jiu Hu, in Hokkien dialect) and drained. In hot oil I fry till the wonderful aroma emerges. Then I added in beaten eggs. Actually would be better if I make omelette and sliced thinly but I am a tad lazy today. All day it has been wet and cold and deary in Hertfordshire. Then I hand sliced the chayote fruit and added in after heat off from my wok. Together with spring onions and one red chili. I do prefer colourful dish. Seasoning was salt and freshly ground pepper, pinch of sugar and I harvested my calamansi lime and added the juice. Served on iceberg lettuce with dash of chili sauce. Heaven is a filled lettuce leaf?

Most enjoyable time was eating these wraps – kekekekekek I love cuttlefish any which way period. Grilled, processed with chili and sugar, dried and fluffed etc. Today’s cook affirm to me that I do prefer to eat my chayote more towards the raw side.