Easy Jicama Recipe (and life update)

The last few days have really been busy!

First, last week-end was my birthday! Woohoo! As some of you may know, my boyfriend and I share the same birthday. To celebrate, I got us tickets to go see The Piano Guys! Their show was amazing! We had such a great time!

the piano guys

I tried to spot my arms somewhere in there, but I’m afraid they’re lost in the sea of arms!

During the week-end, we went back to Sushi Momo and ate at their new location. It was amazing! and I took better pictures! This is probably the best sushi I have ever eaten. So flavorful, imaginative and skillfully prepared!

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After that, I was just buried under paperwork and school work. During this time, my mom brought me an amazingly fresh and delicious jicama. I prepared it with the idea of making Bo Bi, a traditional Vietnamese roll. Well, I got lazy and ate it unrolled with rice: still amazingly good!

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Here is what you need:

  • 1 jicama, peeled and cut in julienne (small stips)
  • 5-6 carrots, peeled and shredded or cut in julienne
  • 2 tbs sesame oil
  • 4 tbs toasted sesame seeds (I used white, but both work)
  • 1 tsp soy sauce
  • salt and pepper to taste

Here is what you do:

  1. In a large sauce pan set on medium heat, warm up 1 tbs of sesame oil. Once this is hot, add the carrots and stir for a few minutes. Add the jicama and mix until the jicama is cooked. It changes color and becomes a little bit more translucent. It takes about 10 minutes.
  2. Stir in the soy sauce, and sesame seeds. Season to your taste.
  3. Remove from the heat and mix in the remaining sesame oil.
  4. Serve with warm rice, or roll in rice paper with some greens.
IMG_3034

Yay for birthday flowers!

This is a very simple and quick recipe, but it is full of flavour and has a great texture. The jicama stays very crunchy even after cooking which goes great with rice. Let me know if you try this out! Hurrah for busy days!

 

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