Yam Bean with Pork

Yam bean is also called Jicama (Mexican name) or sâ-got 沙葛 in Cantonese. It can be found all year round at the wet markets around Hong Kong.

Peel the skin of the tubers, slice and cook them like potatoes.  The texture is crisp and the taste lightly sweet.  Martha Dalheen explained in her book that the raw root can be dipped in guacamole or served with lime wedges and chili pepper-salt dip.

I usually cook the rhizomes with pork.

 

Braised Pig’s Trotters with Fermented Bean Curd

This is the time of the year when we yearn for hearty meals and for families to prepare roasted meat and soups. We are now in November and the cooler months approaching special winter dishes such as braised goat is back on the menu of restaurants.

Goat, mutton, eggs, chicken, etc. belong to the yang category. According to Chinese beliefs yang foods are believed to increase the body heat, nourish and replenish us during the cold season.