Teczcape-An Escape to Food

This stir-fry is adapted from thePopiah filling recipe, and I'm attempting to eat it differently as well  using a different "skin" or wrap.


There are many names of jicama including Chinese turnip, sometimes known as Muang Guang (Hokkien dialect) in Singapore/Malaysia. In Mandarin, we call it 豆薯, Dou Shu.

Jicama Stir-Fry 清炒豆薯
Ingredients: 1tsp dried shrimps (Japanese type ebi); 2 green onions finely chopped, separate white and green parts; 1/2 jicama, peeled and cut into strips; 5-6 cabbage leaves, thinly sliced; 1 medium carrot; thinly sliced; sea salt and pepper to taste

Directions: Heat some oil in the pan, toast the dried shrimps in the pan, then add the white parts of the green onions and fry briskly. Add the carrots and fry for about 2 minutes till carrots softened a little. Add the cabbage an jicama, then fry to mix thoroughly. Add 3-4 tbsp of water, cover the pan and let it simmer for 8-10 minutes till all the vegetables are cooked. When all the veggies turn tender, add the green parts of the green onions, pinch of salt and white pepper to taste. Dish out and serve.


Woo hooo....I'm using endive as the wrap for the jicama stir-fry. Light and refreshing.



Sharing Jicama with Weekend Herb Blogging #304 hosted by Chris from Mele Cotte.

Tag: jicama stir fry, jicama

My family's semi-homemade DIY (Do-It-Yourself) Popiah is a welcoming hit among all of us. Every time I am back in Singapore, I try to get my Popiah fix either from hawker stalls or at my parents'. Other than getting to enjoy homemade Popiah this time, I also made the effort to "document" the Popiah-making process. I can't say it is a difficult process but tedious? YES.

The red hue you see is the chili sauce that is smeared on the inside of the skin, then rolled up with vegetables fillings.

Popiah is the pronunciation in Hokkien-Fujian dialect. We also call it 薄饼 (Bao Bing), literally meaning "thin-biscuit" in Mandarin. You can broadly classify it as Spring Roll if you want to. But personally, my idea of Spring Roll is typically fried. So I would rather call it Popiah or maybe Fresh Spring Roll (non-fried)? "Thin-biscuit"? Popiah is definitely not biscuit but being thin as paper? Almost. The wrapper skin is typically a soft, thin paper-like crepe or pancake made from wheat flour (different wrapper from the Vietnamese Rice Paper Rolls); then wraps and encloses an inside of vegetable fillings and spicy-sweet sauce.