Sengkuang is the main
ingredient for popiah, pie tee and vegetarian puffs. It remains crunchy and
juicy no matter how long you cook it.
Sengkuang is actually the Malay name for our
so-called turnip. It is known as sweet turnip or yam bean in English, sha ge (沙葛）or dou
shu (豆薯) in mandarin, bang kuang in Hokkien and sah kok in Cantonese. It is rich in vitamins A, C, E, K and Bs. The
high vitamin C content helps prevent capillary damages, thus reducing the risks
of nose bleeds and helps prevent cold and flu. There is a good balance
of sodium and potassium present in sengkuang, making it useful for alkalizing
the blood. The minerals in this vegetable are calcium, iron, magnesium,
manganese and zinc. It has excellent anti-oxidant and anti-inflammatory
properties that are helpful for relieving breathlessness and asthma. It
is low in calories, cholesterol and fats. It is delicious whether eaten raw or
cooked and is an ideal food for health.
Ingredients
1 small sengkuang
(sweeter)
2 carrots
4 dried mushrooms
Julienne the sengkuang and
carrots
Soak and slice the
mushrooms thinly
Heat up 2 tbsp cooking oil
and 1 tsp sesame oil
Put in the mushrooms and
mix well in the oil
Add the carrot and
sengkuang
Stir until the vegetables
are totally coated with the oil
Add a little water at a
time to prevent the vegetables getting burnt
Season with salt, pepper
and a little chicken stock
Cover and cook on low fire
for 30 minutes
Check frequently to make
sure that there is enough water to help it cook
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