Malaysian Style Stir Fry Jicama Recipe

During my last grocery shopping trip, I am very delighted to see frozen popiah (spring roll) skin available in my frequent Asian grocer’s freezer. This statement sure made you puzzled, as you will be wondering what’s new about frozen spring roll skin? They are commonly available. Don’t get me wrong! I am always on the look out for the fresh popiah skin that I used to having back in Malaysia. I was once told that they are available, but never managed to find it at every Asian grocer’s that I visited until my last trip.

So without thinking further, I instantly grabbed a pack to try it out to see if it taste the same as the one back home. Since Monday is my meatless day, popiah makes a very good and delicious option for a meatless day meals. Hence, popiah it is for my Monday lunch and dinner. 

But before I can start making my popiah, I will need to get my vegetables and condiments ready before assembling it. There are many different version of popiah fillings depending on where you are from. The main ingredients used in making the filling is the jicama, or also known as young yam, “sengkuang/ mengkuang” in Malay language, “bang kuang” in hokkien dialect or “沙葛 (sha got)” in Cantonese. Other vegetables that are also added into the fillings are French beans/ round beans and carrot in most home cooking, which is also what I usually do. Unlike those that you see at the street side stalls which usually contains only jicama. Nevertheless, they too taste delicious.

And while the vegetables are cooking away, I will prepare my condiments. There are a variety of condiments that you can add it into your fresh spring rolls/ popiah. My essential condiments are deep fried shallots, omelette strips, deep fried firm bean curd, fancy lettuce, ground peanuts, sweet sauce and chili sauce. Other additional condiments that I will add in if I am not making a meatless meals are such as crispy pork lard and sliced Chinese preserved sausages. 

Dry popiah style, that is without gravy.
Penang style popiah with gravy

Unfortunately there are no fresh jicama available in NZ, therefore the next best option that I am able to get is in frozen form. The only different between the fresh and frozen ones is that frozen jicama aren’t as sweet. Besides to shred it using a mandolin or food processor with slicer option can’t be done with a completely thawed jicama, unless you julienned it with a knife or else you will ended up with having mushy jicama. So the trick here if you are shredding it with a machine or mandolin, you will need a semi thawed jicama. How to get a semi thawed jicama? I usually bring the frozen jicama out from the freezer on the same day I am cooking it, and allow it to thaw for 1 – 2 hours until the outer are soft but center still firm. However the thawing time will be different depending on the seasons. Therefore if you have difficulties in shredding it, allow it to thaw further. After trying a few times, you will be able to gauge the right semi thawed jicama texture.

Oh, and if you can’t get the popiah skin, you can just wrapped it with fancy lettuce only like how I always do. They still taste good although I still feels something is missing. 😅😅 Any leftover of this popiah vegetables can be used to make fried spring rolls filling’s too. So are you ready for the recipe now? Scroll further down.

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

INGREDIENTS 
Serves 6 – 8

1.5 kg jicama/ young yam/ mengkuang/ sengkuang/ 沙葛
300g round beans/ French beans
1 large carrots

1 – 2 shallots
3 – 4 cloves garlic
1 tbsp dried shrimps 

2 tbsp cooking oil
1/2 – 1 cup water/ stocks

1 tbsp rock sugar, or to taste
Salt, to taste
Pepper, to taste

1. Finely dice the shallots and garlic.

2. Soak the dried shrimps until soften and finely chopped.

*If you are making it a vegetarian or meatless meal, just omit the dried shrimps.

3. Julienne the jicama, carrots and round beans using a knife, mandolin or food processor with slicer option.

4. Heat up a pot with cooking oil, and add in the chopped shallots. Sauté until soften and fragrant.

5. Then add in chopped garlic and dried shrimps. Sauté until fragrant.

6. Add in the shredded jicama, and mix well.

7. Add in water or stocks, and bring it to boil. Continue to simmer until jicama turns translucent.

*If you prefer Penang style popiah that comes with gravy, add in more water or stocks while cooking the vegetables.

*If you prefer a dry popiah without gravy, add in just enough water to cook the vegetables.

8. Mix in the carrots and round beans.

9. Then season it with salt, rock sugar and pepper to taste.

10. Continue to simmer the vegetables until soften. Serve immediately.

Malaysian Style Stir Fry Jicama Recipe

  • Servings: 6-8
  • Difficulty: easy
  • Print


Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 1.5 kg jicama/ young yam/ mengkuang/ sengkuang/ 沙葛
  • 300g round beans/ French beans
  • 1 large carrots
  • 1 – 2 shallots
  • 3 – 4 cloves garlic
  • 1 tbsp dried shrimps
  • 2 tbsp cooking oil
  • 1/2 – 1 cup water/ stocks
  • 1 tbsp rock sugar, or to taste
  • Salt, to taste
  • Pepper, to taste

Directions

  1. Finely dice the shallots and garlic.
  2. Soak the dried shrimps until soften and finely chopped.
  3. Julienne the jicama, carrots and round beans using a knife, mandolin or food processor with slicer option.
  4. Heat up a pot with cooking oil, and add in the chopped shallots. Sauté until soften and fragrant.
  5. Then add in chopped garlic and dried shrimps. Sauté until fragrant.
  6. Add in the shredded jicama, and mix well.
  7. Add in water or stocks, and bring it to boil. Continue to simmer until jicama turns translucent.
  8. Mix in the carrots and round beans.
  9. Then season it with salt, rock sugar and pepper to taste.
  10. Continue to simmer the vegetables until soften. Serve immediately.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s