Tuesday, September 14, 2010
Jicamas are very sweet when made into soups. I first did this many years back when my 3rd uncle, asked me to use this to make a soup base for Chinese New Year’s reunion dinner steamboat.
Then the Chinese fast food rice shop that I go to daily, serves this soup as well. It’s really sweet. But don’t cut the jicamas too large as they don’t turn really soft after cooking, unlike white radishes that do. They will be soft, but they retain their shape really well and they won't get mutilated by your soup ladle. So, please cut them into bite sizes.
Try this, it’s really a nice and “clear” sweet soup.
Jicama and Carrot Soup Recipe
400gm jicama/sengkuang/Chinese turnip (it was about 500gm before peeling)
150gm carrots (2 medium ones)
200gm pork loin or lean pork
2 sprigs of spring onion, finely sliced
2L water (8 cups)
¾ tsp salt
1. Bring water to boil.
2. Meanwhile cube your pork loin, jicama and carrots.
3. Smash the peppercorns and put into the boiling water together with jicama, pork and carrots.
4. Bring back to a boil and turn to low heat and simmer for 2 hours.
5. Season with salt. Put in sliced green onions and turn off the heat.