Jicama (in English called jicama) is a close relative of the potato family, which resembles a round radish and is a tuber plant. Bengkoang has a slightly sweet taste with a crunchy and fresh texture, making it perfect for adding to fruit salads (including rujak) or asinan mustard greens. Raw jicama tastes similar to pears or apples, and is a staple in Latin American cuisine. See Step 1 below to start learning how to peel yam.
Step
Method 1 of 3: Preparing Jicama
Step 1. Choose fresh yam
Look for jicama with a firm or firm texture and dry roots. Choose a slightly shiny, rather than dull. The skin of the yam must be clean and without bruising.
- Smaller jicama are younger and sweeter. While the larger ones are older and starchy, they are better boiled and mashed than eaten raw.
- Choose a jicama that is heavier for its size. The lighter ones have probably been sitting too long, and the water has started to evaporate.
Step 2. Wash the yam under cold running water
Use a nylon bristle brush or sponge to remove dirt before rinsing again.
Step 3. Place the washed yam on a cutting board
Use a knife to remove the top and bottom of the yam tubers.
Method 2 of 3: Using a Vegetable Peeler Pisau
Step 1. Place a vegetable peeler knife at the base of the bengkoang (the end where the roots/stems grow)
Tuck the vegetable peeler knife under the yam skin.
Step 2. Pull the paring knife up
Peel and remove the skin of bengkoang in parts.
Step 3. Twist the jicama and continue peeling the skin
Continue to peel the yam until all the skin has been removed. It is important to peel the skin of the yam until it is completely clean because eating the skin can cause pain.
Step 4. Process the peeled yam
Cut the yam into small sticks or cubes according to the instructions for the yam recipe that you will use. Throw the skins in your organic waste pile or in the trash. Delicious yam is prepared or cooked in the following ways:
- Cut into sticks - matchstick-shaped pieces of jicama can be added to salads and pickles.
- Diced and baked. This makes for a delicious oven-baked yam.
- Chopped and boiled. Add some butter and salt to create a delicious starchy dish.
- Sliced and sauteed. This makes for an easy-to-make side dish that's perfect for pairing with meat or fish.
Method 3 of 3: Using a Paring Knife
Step 1. Place the knife at the base of the jicama
Your fingers should hold the handle of the knife, while your thumb should hold the jicama.
Step 2. Use your finger to slowly push the blade toward your thumb
Do not let the knife come into contact with your thumb. The skin should come off as the knife moves toward your thumb. Be careful not to remove too much of the yam as you cut the skin.
Step 3. Move your thumb a little closer to the tip of the jicama
Continue to run the knife towards the tip of the bengkoang and continue to peel the skin of the bengkoang all the way to the tip.
Step 4. Bring the knife back to the base of the jicama
Continue to peel off the other skin. Continue until you have removed all of the yam skins, and dispose of the peels in the trash or compost/organic waste bin.
Tips
- One cup (150 grams) of diced yam contains 45 calories and a large amount of vitamin C.
- Unlike potatoes, yam does not turn brown when exposed to air. It is for this reason that yam is a staple in vegetable dishes.
- Jicama is also used in stir-fries because it tends to absorb the flavors of the surrounding ingredients so they blend in.
- Add diced jicama to salads for a slightly sweet crunchy sensation.
- Store unpeeled yam in a plastic bag. This yam can be stored for up to 2 weeks in the refrigerator.
