Jicama in malay - Malaysian Indian Mamak Style Rojak
Our goal is to take the questioning out of your food preparing process so you can worry less and enjoy more! Recipe ideas included, especially from readers! A bulb may weigh one or two pounds and has a rough 'n' tough brown skin which should be peeled before eating or cooking.
You can usually find it around the onions and potatoes and other root vegetables, although it may also be randomly stuck somewhere else in the store.
If left to grow, the jicama plant can reach 20 feet in height. It has a deep green color and has three leaflets. Jicama is pronounced ‘Hik-ka-ma’ and Pachyrhizus erosus is the scientific name of the plant. It is a tuberous vegetable with large subglobose shaped like a large turnip that weighs about 3kg or more, depending on its size.
The Pachyrhizus erosus or jicama is a member of the Fabaceae or pea family. However, this Central and South American native vegetable is not cultivated for its pulses but rather for its edible tubers. Whether cooked or in salads and snacks, jicama offers great flavor and nutritional value. There is so much more to jicama than meets the eye.
Jicama is pronounced ‘Hik-ka-ma’ and Pachyrhizus erosus is the scientific name of the plant. It is a tuberous vegetable with large subglobose shaped like a large turnip that weighs about 3kg or more, depending on its size. Jicama is the main ingredient in the Malaysian cuisine known as popish and a Chinese salad called yusheng.
Dive in, everybody, because jicama is a delicious, healthy vegetable to add to your diet. Recipe ideas included, especially from readers! So many vegetables, so many that are unfamiliar! This is the first of an occasional series of posts I'm calling Vegetables 101 filled with quick, easy and practical information about out-of-the-ordinary.
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