Yam bean / bangkwang / turnip fry and stew with cuttlefish

The main ingredient of this festive dish is yam bean, also known as turnip in Southeast Asia or bangkwang in the local Malay lingo. The other main ingredient is dried cuttle fish that is sliced thinly.

Peranakans in northern Malaysia (Penang nonya) name this dish : "yu heu char" which means "fry with cuttlefish" though it is simmered like a stew after the initial frying.

My late aunt's special recipe has sliced shitake mushroom, prawns and carrots to add colour and sophistication to this home cooked dish for special occasions.

The difference between a successful and mediocre dish in the frying. First the garlic crisp, salty beans, mushroom and cuttlefish. Then the vegetable is added and stir fried to ensure it absorbs all the savoury flavours of the other ingredients. No sugar is needed as yam bean is a root vegetable that contains lots natural starch and sugar.

The flavoursome stew can be eaten with rice or use as filling for lettuce wraps (iceberg, cos or Chinese lettuce, whatever is available).

The more commonly known lettuce wraps "sang choy bao" :

http://homecooksecrets.blogspot.com/2009/09/chef-demonstration-of-sang-choy-bao.html