March 10, 2014

Di Gua Jicama

Jicama is an important vegetable for the Foochows and the other Fujian people. Known as di gua or mang kuang, or Seng Kuang to the malays, it is an important ingredient in popiah, rojak and as a filling for baos or dumplings.

On hot days, the Foochows treat it as a fruit and eat it raw. Today many even juice it to cool their bodies down during the Summer.

Photo is from Mr. Pau Chiong sing of Bintulu Emmanuel methodist church.
 In Mandarin Chinese, it is known as dòushǔ(豆薯) or liáng shǔ (涼薯), as sa1 got3 沙葛 (same as "turnip") in Yue Chinese/Cantonese, and as bông-kong 芒光 in Teochew, where the word is borrowed from the Malay, and as dìguā 地瓜 in Guizhou province and several neighboring provinces of China, the latter term being shared with sweet potatoes.
In Japanese it is known as 葛芋 (kuzu-imo).

The extract of Bengkuang is found in many beauty products and usually sold as a facial mask.  And in a more holistic way it is used to treat boils.

Rujak is popular throughout the South East Asian region particularly among pregnant women. 

I love to slice mang kuang very finely and have it stir fried with just a bit of pounded chillies, dried prawns and sliced onions.

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