Thursday, February 4, 2016

Mang Guang Char(Stir Fry Shredded Jicama) 【沙葛小炒】

Jicama is a very common fruit/vegetable in Malaysia, it could be eaten raw as fruit or cooked into different type of dishes. This Mang Guang Char is one of them, we eat it as dishes to go with rice or congee.

It is a very common vegetables to be wrapped in spring roll/Popiah, it can also be used as filling of steamed bun/pau.


今天介绍的这个沙葛小炒是马来西亚一个很家常的做法,小贩中心卖春卷的小摊子会在电锅里熬上一大锅沙葛,然后加上水煮豆芽、炒鸡蛋、豆腐碎、花生碎、辣椒酱和甜酱,裹在自家做的春卷皮上,直接吃,也可油炸了吃。 平常家里也可以做这个沙葛小炒作为包子的内馅,也很好吃哦!

500 gm/1 medium size Jicama
200 gm 1 Carrot
1 tbsp of Dried Shrimp
1 tsp Minced garlic
1 tsp Minced Shallot
1/4 tsp of Chinese five spice
1/4 tsp of Pepper powder
1/2 tsp Salt or to taste

1 只 500 克的 沙葛  去皮,擦丝 
1 根 200 克的 胡萝卜 削皮擦丝(也可以加切碎的四季豆或者韭菜) 
1 大勺 虾米 
1 小勺 蒜蓉 
1 茶匙 红葱碎 
1/4 茶匙 五香粉

1. Peel and julienne Jicama and carrot. Soaked dried shrimp in hot water, coarsely chopped.

2. In a wok, heat up 2 tablespoons of oil, stir fried chopped dried shrimp, garlic and shallot until fragrant, add shredded Jicama and carrot, cook for about 5 minutes.

3. Season with five spice, salt, pepper powder, turn heat to low and cover with lid, continue cooking for another 10-15 minutes until Jicama and carrots become soft.

1. 先把虾米泡软切碎,把萝卜和沙葛擦丝。

2. 锅里下点油,把蒜蓉,葱碎和虾米爆香,然后把萝卜丝和沙葛丝下去炒大约5分钟。 然后加入五香粉、盐和胡椒粉调味,加盖关小火,焖10-15分钟至萝卜丝和沙葛死变软即可。


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  2. [...] 相同的馅儿还可以拿来包春卷,有兴趣的朋友可以查看Spring Roll/Poh Piah [...]