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Written by Gloria
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Thursday, 14 February 2008 01:00 |
Bangkuang is a Bahasia Malaysia word for jicama - a white fleshed root vegetable with brown skin. It is crunchy and juicy, and the taste varies from bland to quite sweet. It can used
fresh in salads or stewed in a dish, as in Popiah which refers to a Stewed Jicama wrapped in rice paper
It is called also called yam bean, mexican turnip. In Malay it is called ubi sengkuang and in Chinese it is known as sah kot
Jicama. AFlickr PhotosThese pictures have been delivered by flickr on a random basis. We have no influence on it. |
