jicama

Pico de Gallo

soy sauce

vinegar

sugar

sesame oil

scallion,

ginger

peeled,

jicama,

carrot,

cucumber (with peel)

basil

For the dipping sauce: In a small bowl, stir the soy sauce, vinegar and sugar until the sugar dissolves. Add sesame oil, scallion and ginger. Rest for at least 15 minutes before using.

For the fruit and vegetables: Using a mandoline or a sharp knife, slice the pineapple lengthwise about 1/16 inch thick. Trim into rectangles no more than 5 inches long.

Lay the jicama on its flat side and slice, with mandoline or knife, thin enough to curl. Trim into rectangles. Slice the carrot and cucumber to the same thinness, and trim to no more than 5 inches long.

Roll the fruit and vegetables around your index finger to form small barrels, and divide equally, standing them upright, among four small plates. If desired, the barrels can be fastened with toothpicks or arranged on small bamboo skewers. Garnish with cilantro, and serve with dipping sauce.

Salsa Bandera with Jicama and Pineapple recipe from Pati&#039;s Mexican Table Season 9, Episode 7 &quot;Legends of the Sonoran Sea&quot;

Salsa Bandera with Jicama and Pineapple

tomatoes

white onion

pineapple

cilantro

lime juice

salt

olive oil

In a medium bowl, combine all the ingredients and toss well. Let sit for at least 5 minutes before serving. The salsa will keep for 2 days in the refrigerator.

Delicious shredded vegetables are enclosed in homemade soft dough and steamed to perfection.

Hakka Chai Kueh / Choi Pan (Steamed Vegetable Dumplings)

gr carrots

Tbsp cooking oil

garlic (peeled and finely minced)

gr shrimp -optional (peeled, deveined and chop finely)

tsp sugar (or more to taste)

Salt

onions

cilantro leaves (roughly chopped)

275 gr rice flour

125 gr tapioca starch

water

jalapeno peppers

garlic

Tbsp sugar

Tbsp vinegar

Preheat oil in a large wok or skillet. Saute the garlic for about 10 seconds, add in the shrimp and cook until they turn color, about 30 seconds or so. Add in the jicama and carrots and cook for about 2 minutes, add in the green beans and saute for another minute. Add in fish sauce and sugar stir to mix everything. Have a taste and season with salt and pepper to taste. Stir in green onions and cilantro leaves. Remove from the heat and let it cool off completely before wrapping

Preparing the filling (can be done one day ahead):

Place all the chili sauce ingredient in a food processor and blend until smooth. Pour into a small saucepan and cook until the sugar dissolves. The sauce should be slightly sweet and tangy. Adjust by adding more sugar or vinegar to your liking

Preparing chili sauce (can be done one day ahead):

Mix the rice flour, tapioca starch, salt and stir to mix. Pour in hot boiling water and use a spatula to stir and combine. It will be sticky at this point. Continue to stir. When it&#039;s not so hot anymore, use your hands to knead to form a rough dough. Add oil and continue to knead into a smooth non-sticky dough. Cover and set aside for at least 15 minutes

Preparing the skin:

After the dough is done resting, divide into about 30 equal pieces. Keep them covered and work with one at a time. Roughly roll into a ball and then flatten and roll out into about 5-inch in diameter circle. Spoon about 2 tablespoons of filling in the middle of the wrapper and fold over to form a half-circle. Pinch the edge to seal. Repeat with the rest 

Wrapping:

Line the steamer with banana leaves brushed with some oil (optional) or place them on a plate brushed with some oil and steam for 15 minutes or until the skin turns white and slightly translucent. Let them stand for about 10 minutes before serving. Serve with the sauce on the side

Steaming:

There is not much to say about this salad—it is as charmingly simple and straightforward as it appears. You could likely just copy it without a recipe. The point I do want to stress, however, is the necessity of making your own salad dressings. There is all sorts of junk in store-bought dressings and they don't taste nearly as fresh—not to mention that it's ridiculously easy to whisk a few things together or put them in a mini blender. This particular dressing hovers around the vinaigrette family, with just enough crème fraîche to coat the leaves with the thinnest amount of creaminess. Be sure your leaves are cleaned and fully dry so the dressing can cling on. The recipe yields enough for the given salads, but I typically double it so I have extra on hand.

The House Salad

butter lettuce

pomegranate seeds

cheese

crème fraîche

honey

scallion, white part only, finely chopped

apple cider vinegar

sea salt

pepper

Epicurious

To make the dressing, whisk together the crème fraîche, olive oil, and honey. Add the scallion, vinegar, salt, and pepper and whisk again. Taste and add salt and pepper to taste, or a touch more vinegar if you prefer your dressing on the acidic side.

Gently pull the lettuce leaves from the head, making sure they are dry. Gently toss the leaves and jicama with the dressing. Assemble in a stack on each of 4 plates, starting with the largest leaves on the bottom to create a base. Garnish each salad with a quarter of the pomegranate seeds and the cheese shavings. Serve immediately.

What better way to brighten up a meal than with a fresh and colorful coleslaw? While we're all for a classic cabbage slaw, we've created something different.

Simple Apple Jicama Slaw Recipe

lime, juiced

(10-ounce) jicama

pre-made slaw mix

green apple,

¼ cup cilantro, chopped

¼ cup mint, chopped

Mix the olive oil, vinegar, lime juice, and salt in a small bowl and set it aside.

Trim down the pre-cut jicama into thinner matchsticks.

Transfer the slaw, jicama, apple, cilantro, and mint into a large bowl.

Toss the dressing with the contents of the bowl and serve.

https://www.youtube.com/watch?v=9Z0YGz-nEHI

A guide on how to prepare, buy, and store jicama.

Jicama (Singkamas)

Jicama

Wash it thoroughly before consumption. Because it grows in the ground, its roots and skin may contain toxins.

Cut off the top and bottom roots using a sharp knife.

Cut it in half to make it easier to handle, creating a flat surface that allows it to sit firmly on a cutting board.

Carefully peel the skin using a vegetable peeler or with your fingers if the jicama is young and fresh.

Slice or cut it into sticks, depending on your preference.

A popular Vietnamese pork meatballs simmered in a sweet and savory tomato sauce. Enjoy it in a Bánh Mì sandwich or simply with a baguette and a warm bowl of meatballs on the side for dipping.

Vietnamese Pork Meatballs in Tomato Sauce (Xiu Mai)

lb pork

shrimp

yellow or white onion (finely diced)

black pepper

fish sauce

chicken bouillon powder

potato starch (see notes)

green onion (thinly sliced; white/green separated)

vegetable oil (see notes)

garlic (finely diced)

10-12 oz finely diced red tomatoes

water or stock

Make the meatballs

In a large bowl, combine all of the meatball ingredients and only the whites of green onions. Mix until well combined. Shape the mixture into small balls, about 1 1/2 inches in diameter. Set aside.

Cook the tomatoes

Heat the vegetable oil in a large skillet over medium heat. Add the garlic and onions. Cook until fragrant (about 2-3 minute). Add the tomatoes and cook for about 3 minutes, or until they start to break down. Add water or stock and bring the mixture to a low simmer.

Cook the meatballs

Add meatballs, cover and simmer on medium low heat for about 10 minutes.

Season to taste

Add sugar, salt, fish sauce, and ground pepper. If you want the sauce to be thicker, see notes below.

Finish

Garnish with green part of green onions and serve.

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A fresh spring roll made with a rice paper wrapper, filled with thinly sliced eggs, Chinese sausage, jicama, carrots, dried shrimp, and Thai basil leaves.

Vietnamese Jicama, Carrot, Egg &amp; Chinese Sausage Spring Rolls (Bo Bia)

carrot

shallots

Chinese sausages

eggs

Thai basil

rice paper wrapper

vegetable oil (divided)

Vietnamese peanut sauce

Prepare the ingredients

Soak the dried shrimp in hot water for 10 minutes, or until softened, then drain. Peel the jicama and slice it into matchsticks. Peel the carrot and slice at a diagonal for more surface area then slice into matchsticks. Peel and thinly slice the shallots.

Cook dried shrimp, jicama and carrots

 Add about 1 tablespoon of vegetable oil to the skillet. Heat on high. Add sliced shallots and sauté until fragrant (about 20 seconds). Add dried shrimp. Pan fry for another 20 seconds. Add sliced jicama and carrots. Stir evenly and cook for about 15 minutes or until limp. Season with salt then transfer the mixture into a bowl and set aside. Clear the skillet and return to stove.

Cook the Chinese Sausage

Add water to a large nonstick skillet and boil the Chinese sausage for about 5 minutes. Remove from water and once cooled, thinly slice at a diagonal and set aside. Discard water from the skillet and return it to the stove.

Cook the eggs

Add about a tablespoon of vegetable oil to the empty skillet and heat on medium-high. Use a pastry brush or tilt the skillet to spread the oil evenly all over the skillet, including the slides. Add half of the beaten eggs. Swirl it around to get a thin layer. Cook for about 30 seconds or until it is no longer runny. Slide the thin sheet of eggs onto a plate and set it aside. Repeat with another tablespoon of vegetable oil and the remaining half of the beaten eggs. Place the two egg sheets on top of each other. Roll them up then thinly slice them into ribbons. Set aside.

Assemble

Wet your rice paper quickly water then transfer it to a large plate or a clean flat surface. Place a few basil leaves towards the bottom of the moistened rice paper. Next, add the jicama, carrot, and shrimp mixture. Add a few ribbons of egg then a few slices of Chinese sausage. Start rolling everything up from the bottom, tucking and rolling until you get halfway up on the rice paper. Fold in the sides then continue to roll up to seal. See illustrations above.

https://www.youtube.com/watch?v=O_-u5b1udCQ

More recipes: https://www.vickypham.com/

Vietnamese jicama and carrot spring rolls (Bo Bia)

Ingredients

1 jicama (peel and cut into matchsticks)
1 carrot (peel and cut into matchsticks)
4 Chinese sausages (boil for 5 minutes; slice thin)
5 eggs (beaten)
4 large shallots (peel and slice thin)
½ cup of dried salted shrimp (soak in hot water for 10 minutes then drain)
½ teaspoon of sea salt
Thai basil leaves
Rice paper wrappers
Oil

Instructions

In a large skillet, heat up a small amount of oil on medium-high. Add half of the beaten eggs. Swirl the eggs to get a thin layer. Cook until it's no longer runny. Transfer to a plate. Repeat with the other half. Slice eggs into ribbons. Set aside.
In the empty skillet, add a small amount of oil. Add shallots and fry until fragrant. Add dried shrimp, jicama, carrots, and salt. Cook for about 5 minutes then set aside.
To assemble, wet rice paper in water then transfer to a plate. Add the jicama mixture, egg ribbons, Chinese sausage, and Thai basil leaves. Roll everything up midway, fold the sides, then roll up to seal.
Serve with peanut sauce and enjoy.

#Vietnamesefood #peanutsauce #springrolls

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Top 10 jicama recipes from across the web

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Top Tags

Pico de Gallo

Salsa Bandera with Jicama and Pinea...

Hakka Chai Kueh / Choi Pan (Steamed...

The House Salad

Simple Apple Jicama Slaw Recipe

Jicama (Singkamas)

Vietnamese Pork Meatballs in Tomato...

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The most viewed jicama recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine