Wednesday 13 December 2017

Stir fried sengkuang (jicama) 豆薯

Sengkuang is the main ingredient for popiah, pie tee and vegetarian puffs. It remains crunchy and juicy no matter how long you cook it. You can use meat or prawns in this dish but we like it plain and eaten wrapped in lettuce leaves. 

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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