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.
