Jiu Hu Char is a flavorful Malaysian stir-fried dish made with shredded jicama, carrots, and dried cuttlefish.

This dish has its roots in the Peranakan or Nyonya cuisine, which is a blend of Chinese and Malay culinary traditions.

To prepare Jiu Hu Char, start by shredding the jicama and carrots, and soaking and slicing the dried cuttlefish.

Next, stir-fry garlic and dried cuttlefish until fragrant, then add the shredded jicama and carrots, and stir-fry with soy sauce until everything is well combined and cooked through.

Some variations of this dish include adding mushrooms or other vegetables for extra flavor and texture.

In Malaysia, Jiu Hu Char is often served as a side dish or as part of a larger meal, and it pairs well with steamed rice or wrapped in lettuce leaves.

While Jiu Hu Char is a delicious and nutritious dish, it is important to note that it contains dried cuttlefish, which may be high in sodium.