In Chinese, we call this vegetable Sar Kot and in Malay it is sengkuang. The English name for it is Jicama (Pronounced: HEE-kah-mah) or Yam Bean. It is an ingredient for popiah and rojak. It is also delicious when served raw and eaten with a sauce.
Lai Yoong told me that jicama is added to soup to make it sweeter. She watched a cooking programme on Astro and learned the tip from it.
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