Mung Kuan Char (Stir-fry Jicama) on lettuce = Lettuce Wrap Malaysian Chinese way!
This is what I enjoyed tremendously during Chinese New Year Eve reunion dinner. Top with some homemade sweet and sour chili and I'm in heaven! The crunchiness and juices from the jicama pair with the fresh and crunchy lettuce (I used iceberg lettuce here), how can it not be delicious? Of course during Chinese New Year, I top mine with slices of baked chicken too, oh man, I'm salivating just thinking about it.
I used minced shrimps, carrot, Chinese mushroom, jicama and garlic for this stir-fry jicama (mung kuan char). Seasoned with salt, sugar and chicken granules.
I am salivating just by looking at your photos too, hee ... I call these culinary art pieces ;)
ReplyDeleteohh.. my favourate !!! R u Hokkien too ?
ReplyDeleteHope someday I can cook & bake as good as you. Just tried out Kitchen Snippet's Upside down cake last weekend as it was my first try. I am soooo happy *smile*.
ReplyDeleteoh.. these are good! reminds me alot of the ingredients in po-piah. yum!
ReplyDeleteWow, that is awfully healthy and refreshing. Would love some.
ReplyDeleteahhh, this is a MUST HAVE during CNY in Penang. Every table has them. I love it.
ReplyDeleteI also drooling...how?
ReplyDeleteHehe, thanks noobcook. :)
ReplyDeleteYes Jin Hooi, "Hokkien lang" here! :)
Hi Family First,
Congrats on the success of your first cake attempt! :)
Yes baking fiend, the filling is similar to popiah and pie tee!
Thanks SIG.
So Lianne, Hokkein lang too huh? It's a must have for my CNY too. :)
Tigerfish, we both drool together lor, can only food porn now. :P
this is a hokkian dish which my mom love to cook for us!!Love it!.I have something for you,hop over to my kitchen now!
ReplyDeletewah! I think the kids will like this. I want one too!!
ReplyDeleteMakes me want to make lettuce wrap again.
ReplyDelete