Pickled jicama can be turned into various unique dishes such as stir-fry, braised fish, or soup, but one of the most beloved ways to cook it is by braising it with peanuts. This humble dish offers a harmonious blend of flavors, combining the mild sourness of the jicama with the nutty richness of peanuts, making it an ideal choice for a rustic, countryside-style meal. Check out this unique recipe for braised jicama with peanuts, shared by Ms. Van Nga from Hai Phong.
Ms. Van Nga, the creator of this delicious dish.
Ingredients:
– Approximately 1 kg of salted jicama (pickled jicama)
– 20k dried peanuts
– Seasonings: fish sauce, salt, seasoning powder, cooking oil
Instructions:
Step 1: Preparation
Although the jicama has already been salted, it’s best to remove any old leaves and give it a quick rinse in a basin. Avoid over-washing, as this will reduce the desired sourness.
Sort through the peanuts, discarding any that are damaged, and then rinse them to remove any dust or debris. Drain the peanuts and set them aside.
Squeeze the excess water from the jicama and place it in a pot.
Grind the peanuts with a small amount of water, but be careful not to overdo it, as you don’t want a fine powder.
Pour the ground peanuts over the jicama, adding just enough water to barely cover the ingredients. Season to taste and begin braising.
As the water boils, the peanuts will sink to the bottom along with the jicama, so there’s no need to stir immediately. Simmer for about 1 hour and 30 minutes over low heat.
The braised jicama with peanuts is now ready! It should be soft, flavorful, and well-balanced, with a tangy sourness and nutty richness. This dish is perfect for enjoying with a bowl of rice.
We hope you enjoy this unique and delicious dish! Bon appétit!
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