Jicama in Filipino Cuisine

TL;DR

Jicama, known as “singkamas” in the Philippines, is a versatile root vegetable integral to Filipino cuisine.
It’s commonly eaten raw in salads and snacks, prized for its crunchy texture and subtle sweetness.
Jicama features in traditional dishes like Ensaladang Singkamas and Lumpiang Sariwa, as well as modern fusion creations.
The vegetable is nutritious, low in calories, and high in fiber and vitamin C.
Proper storage and preparation techniques help maintain jicama’s freshness and crisp texture in various Filipino recipes.

Introduction

In the vibrant world of Filipino cuisine, jicama stands out as a versatile and beloved ingredient. This crunchy, refreshing root vegetable has found its way into countless dishes, from simple street snacks to elaborate salads. Its unique texture and mild flavor have made it a staple in Filipino kitchens for generations.

Jicama’s popularity in the Philippines goes beyond its culinary uses. It’s deeply ingrained in the country’s food culture, often associated with childhood memories and traditional recipes passed down through families. As we explore the role of jicama in Filipino cuisine, we’ll uncover its rich history, diverse applications, and enduring appeal.

What is Jicama?

Description and Origin

Jicama, scientifically known as Pachyrhizus erosus, is a root vegetable native to Mexico. It found its way to the Philippines through the Galleon Trade, which connected Manila to Acapulco for over two centuries. This crisp, white-fleshed tuber is shaped like a turnip or large radish, with a thin, brown skin that’s easily peeled away.

The flesh of jicama is remarkably juicy and crunchy, often compared to a cross between an apple and a water chestnut. Its flavor is subtly sweet and starchy, making it a refreshing addition to many dishes. In the Philippines, jicama quickly adapted to the tropical climate and became an integral part of the local cuisine.

Common Names

In the Philippines, jicama is most commonly known as “singkamas.” This name is used throughout the country and is deeply rooted in Filipino culinary vocabulary. Internationally, it’s often referred to as the Mexican yam bean or Mexican turnip, reflecting its origins.

Other names for jicama include:

Sengkwang (in parts of Malaysia and Indonesia)
Yam bean
Chinese turnip
Mexican potato

These various names highlight jicama’s widespread popularity across different cultures and cuisines.

Jicama in Filipino Cooking

Traditional Uses

In Filipino cuisine, jicama shines in its raw form. It’s often enjoyed as a simple snack, peeled and cut into sticks or slices. Street vendors sell these refreshing jicama sticks, sometimes sprinkled with salt or dipped in bagoong (fermented shrimp paste) for an extra kick of flavor.

Jicama is a star ingredient in many Filipino salads. Its crunch and subtle sweetness provide a perfect contrast to tangy dressings and savory components. One popular preparation is to julienne jicama and mix it with green mango, creating a refreshing side dish that’s both sweet and sour.

During hot summer months, jicama becomes a go-to ingredient for its cooling properties. It’s often incorporated into light, refreshing dishes that help beat the heat.

Cooking Methods

While jicama is most commonly eaten raw in Filipino cuisine, it can also be cooked in various ways. Here are some popular cooking methods:

Stir-frying: Jicama retains its crunch when quickly stir-fried, making it a great addition to vegetable medleys.
Sautéing: Lightly sautéed jicama can be used in dishes like ginisang gulay (sautéed vegetables).
Pickling: Some Filipino recipes call for pickled jicama, adding a tangy crunch to dishes.
Grilling: Grilled jicama slices can be a unique addition to barbecues, offering a smoky-sweet flavor.
Soup ingredient: Diced jicama is sometimes added to soups for extra texture and subtle sweetness.

These cooking methods showcase jicama’s versatility in Filipino cuisine, from raw applications to more complex culinary techniques.

Storage and Preparation

Peeling and Cutting Techniques

Preparing jicama is straightforward, but a few tips can make the process easier:

Wash the jicama thoroughly to remove any dirt.
Use a sharp knife to cut off both ends of the jicama.
Stand the jicama on one of the cut ends and carefully peel the skin from top to bottom, using a vegetable peeler or knife.
Once peeled, cut the jicama based on your recipe needs. For snacking, slice it into sticks. For salads, you might julienne or dice it.
If not using immediately, submerge cut jicama in cold water with a splash of lemon juice to prevent browning.

Remember, jicama’s crisp texture is best preserved when it’s cut just before serving.

Storage and Preservation

Proper storage is key to maintaining jicama’s freshness:

Whole, unpeeled jicama can be stored in a cool, dry place for up to two weeks.
For longer storage, keep whole jicama in the refrigerator, where it can last for up to a month.
Once cut, store jicama in an airtight container in the refrigerator and use within a week.
Avoid freezing jicama, as this can alter its crisp texture.

By following these storage guidelines, you can enjoy fresh, crunchy jicama in your Filipino dishes whenever the craving strikes.

Nutritional Benefits of Jicama

Jicama isn’t just delicious; it’s also packed with nutrients that make it a healthy addition to Filipino cuisine. This root vegetable is low in calories but high in fiber, making it an excellent choice for those watching their weight or managing blood sugar levels.

Here’s a quick look at jicama’s nutritional profile:

High in vitamin C, boosting immune function
Rich in prebiotic fiber, promoting gut health
Good source of potassium, supporting heart health
Contains antioxidants that fight inflammation

In Filipino cuisine, jicama’s health benefits complement the flavors and textures it brings to dishes. Its high water content (about 90%) makes it a hydrating food, perfect for the tropical Philippine climate. The combination of fiber and water also aids digestion, a welcome benefit after hearty Filipino meals.

Popular Filipino Dishes with Jicama

Ensaladang Singkamas

Ensaladang Singkamas is a classic Filipino salad that showcases jicama’s refreshing crunch. This simple yet flavorful dish combines julienned jicama with tomatoes, onions, and sometimes green mango. The salad is dressed with a tangy mixture of vinegar, salt, and pepper, creating a perfect balance of flavors.

To prepare Ensaladang Singkamas:

Julienne the jicama into thin strips
Slice tomatoes and onions thinly
Mix the vegetables in a bowl
Dress with vinegar, salt, and pepper to taste
Toss well and serve chilled

This salad is often enjoyed as a side dish or a light appetizer, especially during warm weather.

Lumpiang Sariwa

Lumpiang Sariwa, or fresh spring rolls, is another beloved Filipino dish that features jicama. These unfried spring rolls are filled with a variety of vegetables, including jicama, which adds a satisfying crunch to every bite.

The typical filling includes:

Julienned jicama
Carrots
Green beans
Bean sprouts
Lettuce
Ground pork or shrimp (optional)

These ingredients are wrapped in a thin, crepe-like wrapper made from eggs and flour. The rolls are then topped with a sweet-savory peanut sauce, creating a delightful contrast of textures and flavors.

Other Notable Dishes

Jicama’s versatility shines in various other Filipino dishes:

Atchara: A pickled green papaya relish that often includes jicama for added crunch.
Sinigang: This sour soup sometimes features jicama as part of its vegetable medley.
Pinakbet: A vegetable dish from the Ilocos region where jicama can be included for texture.
Kinilaw: A ceviche-like dish where jicama can be added for extra crunch alongside the seafood.

These dishes demonstrate how jicama has been integrated into diverse Filipino recipes, from appetizers to main courses.

Modern Adaptations

Filipino Fusion Cuisine

As Filipino cuisine evolves, chefs are finding innovative ways to incorporate jicama into fusion dishes. Some creative uses include:

Jicama tacos: Using thin jicama slices as a low-carb alternative to tortillas
Jicama slaw: A crunchy side dish for Filipino-style barbecue
Jicama chips: A healthier alternative to potato chips, often seasoned with Filipino spices

These modern adaptations showcase jicama’s versatility and its ability to bridge traditional Filipino flavors with contemporary culinary trends.

Global Culinary Influences

The global popularity of jicama has influenced its use in modern Filipino cooking. Inspired by international cuisines, Filipino chefs are experimenting with new preparations:

Jicama carpaccio: Thinly sliced jicama dressed with citrus and herbs, inspired by Italian cuisine
Jicama stir-fry: Incorporating jicama into Chinese-inspired dishes
Jicama salsa: A Filipino take on Mexican-style salsas, perfect for grilled dishes

These global influences are expanding the role of jicama in Filipino cuisine, creating exciting new flavor combinations and textures.

Frequently Asked Questions

Can jicama be eaten raw? Yes, jicama is often eaten raw in Filipino cuisine. It’s crisp, juicy, and mildly sweet, making it perfect for snacking or adding to salads.
How do you choose a good jicama? Look for firm, unblemished jicama with dry roots. It should feel heavy for its size, indicating juiciness.
Is jicama keto-friendly? Yes, jicama is low in carbs and high in fiber, making it suitable for keto diets when consumed in moderation.
Can you substitute jicama in Filipino recipes? Water chestnuts or green apples can sometimes be used as substitutes, though they won’t perfectly replicate jicama’s unique texture and flavor.
Are there any parts of jicama that are inedible? The brown skin and the vines of the jicama plant are toxic and should not be consumed. Only the white flesh of the root is edible.

Conclusion

Jicama’s journey from a Mexican import to a beloved ingredient in Filipino cuisine is a testament to its versatility and appeal. Its refreshing crunch, subtle sweetness, and nutritional benefits have secured its place in both traditional and modern Filipino dishes.

From simple street snacks to elaborate salads and innovative fusion creations, jicama continues to delight Filipino palates. As Filipino cuisine evolves and gains global recognition, jicama stands ready to play its part, bridging the gap between tradition and innovation in the vibrant world of Filipino flavors.