Tuesday, March 11, 2014

Pang Guang Char (Stir-fry Jicama/Yambean) 炒沙葛

天气炎热,烟霾迷漫,客机失联事故, 真是影响心情和胃口。
近日只想吃些清淡的菜肴,所以这个“炒沙葛”就诞生了。。。。

Hot and hazy weather, flight missing matter, make one no mood and appetite.
I think this vegetable dish "Pang Guang Char" will suit me at this moment. 

我祈求上帝的怜悯恩典, 阿门!
I pray for God's mercy and grace, Amen!
喜欢的话可以加入鱿鱼絲,变成娘惹小菜 ~ 鱿鱼炒 (Jiu Hu Char) 了!
You may add some dried cuttlefish to make it become a nyonya dish ~ Jiu Hu Char :)
Preang Guang Char (Stir-fry Jicama/Yambean) 炒沙葛
(Recipe by Esther lau@Copycakekitchen)
Ingredients:
2 tbsp cooking oil
100g chicken breast (slice thinly)

1 medium size jicama/yambean
40g carrot
2 cloves garlic (chopped)
2 dried shitake mushrooms (soaked in warm water)
30g dried shrimp (soaked and chopped)


Seasoning 
1-1/2tsp salt
1 tsp sugar

1/2tsp light soya sauce
A dash of pepper
Garnishing
1 tbsp fried shallot
spring onion

Method:
  1. Cut yambean, carrot and mushrooms and onion finely into thin strips.
  2.  Heat up oil, saute garlic and dried shrimp until aromatic, add in mushroom and meat, continue to stir.
  3. Add in the vegetables. Stir-fry until the vegetables are soft.
  4. Add seasoning to taste.
  5. Dish out and serve immediately with fresh lettuce leaves and chili sauce.
I am linking this post to Little Thumbs Up "Prawn" for March 2014 
Hosted by Moon from Food Playground and organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY
Enjoy!

32 comments:

  1. I love to eat 沙葛 raw! Your stir-fry looks very tasty!

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    Replies
    1. Angie, I love to wrap them with fresh lettuce, very refreshing!

      Delete
  2. 这是我家常出现的菜肴,我们一家三口超。。。。。。。。爱吃!
    看到我都想开锅了!呵。。。。。。呵。。。。。

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    Replies
    1. 呵呵,清淡又爽口,我也好好好爱它呀! :)

      Delete
  3. 这个有点相似sonia家的薄饼哦!

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    Replies
    1. 对hor, Tracy! 很想念sonia的popiah 哦! 用这个来解相思,哈哈!

      Delete
  4. Hello Esther, this dish sounds like "ju hu char" . Ah..broccoli is your favourite and jimaca is my favourite too! They make wonderful and different dishes and delicacies. Yes, I love to wrap this delicious cooked jimaca in lettuce. So nice.

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    Replies
    1. Mel, wish you are my neighbour we can exchange food ya ...hahaha...

      Delete
  5. 我也很爱这道菜肴, 也和你一样喜欢用菜来包裹的。
    我要这个做早餐, 帮我裹上两个, 嘻嘻!

    ReplyDelete
    Replies
    1. 贵夫人喜欢的话,我可以包多几个送上,哈哈哈!

      Delete
  6. 夫人也喜欢裹着生菜吃。。
    会吃好多咧!

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    Replies
    1. 对呀,包住新鲜生菜吃,清脆爽口,很赞!

      Delete
  7. This comment has been removed by the author.

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  8. Hi Esther,

    Sorry about the above deletion. Spelling error!!! :p

    I love to eat these as bao filling too!!!

    Realized that you have dried shrimp in your preang guang char... Do you want to link this post with LTU (prawn)?

    Zoe

    ReplyDelete
    Replies
    1. Zoe, No problem. I will link this post to LTU, thank you for informing me :)

      Delete
    2. Thanks for linking with us :D

      Delete
  9. 清淡可口的食谱,很赞的配合!下次我也要试放些东菇进去炒,谢谢分享哦!

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    Replies
    1. Jessie加了东菇的确是很香,可是我老公且把它一片一片挑出来,好气人哦!

      Delete
  10. 很久没有吃到我家妈妈的炒沙葛,这有我们小时候的味道。。。现在的孩子还想不太会吃!!

    ReplyDelete
    Replies
    1. 小厨,现在的小孩有太多选择了,这个古早味的东西,就留给我们这些前辈慢慢回味!哈哈!

      Delete
  11. i love this kind of versatile dish! can wrap with anything i want... even for vegetarian bao!

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    Replies
    1. Hi Victoria, you're right, this is also good for vegetarian bao filling, yummy :)

      Delete
  12. Esther, this is good! Good diet food too :D

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    Replies
    1. Phong Hong, betul juga!!!! Pandainya, hahaha...

      Delete
  13. 我懒惰炒
    都是生吃
    娃哈哈

    ReplyDelete
    Replies
    1. 嗯,生吃沙葛??? 有点怪。。嘻嘻!

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    2. 嘻嘻 本来可以是切片放rojak酱然后夹花生碎
      不过这几年来都是当水果生吃哈哈

      Delete
  14. Hi Esther, my mum will cook this whenever she comes to my house and we'll eat it with 生菜。It's my favourite dish! So happy to see it in your blog :D

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    Replies
    1. It's easy and healthy eat with lettuce.
      Thank you for your comment, Amy :)

      Delete
  15. Hi Esther,
    I love to add dried cuttlefish into this. It taste so good.
    Thanks for sharing this to LTU!
    mui

    ReplyDelete