Posted by: cris | June 24, 2013

Singkamas (Jicama) Part 2

Here are some recipes I found online:

A. Singkamas Salad (

A refreshing side dish to Grilled Tuna Belly

Serves 4 Prep Time 10 minutes

1 cup singkamas (jicama), cut into fine strips
2 tablespoons cilantro leaves, chopped
2 tablespoons lime juice
1 teaspoon white sugar
dash of salt and pepper

1 Combine all ingredients and mix well.

B. Lumpiang Singkamas (

4 regular singkamas cut strips
1 cup sweet potato strips
1 cp pork cut into cubes
1 cup peas (chicharo) or baguio beans
2 tokwa or tofu squares
1/4 cup pounded peanuts
salt and sugar to taste

Pare singkamas and cut into strips.
Cut tokwa or tofu into cubes.
Prepare sweet potato in the same manner
as the singkamas.
Saute garlic and onion in oil.
Add pork cubes and tokwa or tofu.
Add sweet potato.
Then add singkamas, and cover.
Let boil for five minutes.
Add peanuts, salt sugar, toyo and vetsin. Transfer to another container and drain.
Wrap on lumpia wrappers and fry in deep fat oil.

Note: If you don’t use vetsin (msg) like me,you may instead use sugar (that would be muscovado/raw sugar on my part)

C. Singkamas Salad with grilled prawns (


2 pcs Indian mangoes , peeled and julienned
1 pc Ripe yellow mangoes , cubed
1 pc Cucumber , peeled
1 pc Singkamas , peeled and julienned
200g watercress or arugula
1 tbsp dessicated coconut , pan-roasted

Ingredients For The Prawns:
8-10 pcs Medium tiger prawns , peeled
1 tsp iodized salt
1/4 tsp paprika
1/4 tsp black pepper
a pinch of cayenne pepper

Ingredients For The Salad Dressing:
2 tbsps Patis
2 tbsps Calamansi Juice
2 tbsps Honey
2 tbsps Olive oil


In a large mixing bowl, combine all the cut vegetables. Cover with plastic wrap and chill in the refrigerator.

In a smaller bowl, combine all ingredients for the salad dressing. Cover and chill in the refrigerator. do not dress the salad until just before serving.

Season peeled prawns with salt, paprika, black pepper and cayenne pepper. Grill or pan-grill until cooked.

To assemble, pour dressing over the mango-singkamas mixture and toss gently. mix with some watercress or arugula. Top with grilled prawns and sprinkle some roasted dessicated coconut just before serving.


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