preparation
preparation 20 mins
cook time
cook time 30 mins
servings
servings -
course
course -
cuisine
cuisine -
difficulty
difficulty -

Instructions

Method

  1. Grate Jicama and Carrot with Easylogic Grater. Gently squeeze away excess water in Jicama.

  2. Chop Garlic, Shallots, Dried shrimps in Smooth Chopper.

  3. Heat up Inspire Saucepot with 2 tbsp cooking oil, fry garlic, shallot, and dried shrimps until fragrant. Add grated jicama, shallot, sugar, pepper, dark soy sauce, and salt. Cook until jicama is softened.

  4. Put all Cilicuka ingredients into a Smooth Chopper, give it a few pull and its ready. You may want to remove some liquid from Cilicuka if you find the chilli is too watery to your liking.

  5. Prepare all other ingredients for serving and store in Modular Carousel Storage. Popiah Skin and Pie Tee Cups can be stored in Prosperity Keeper.

  6. To serve Popiah, apply a small amount of sweet sauce and cilicuka on the popiah skin, and assemble popiah accordingly.

  7. To serve Kue Pie Tee, put a small amount of Jicama Filling into Pie Tee Cups, and assemble the cup accordingly. Enjoy with Cilicuka.

Ingredients

  • 650 g Jicama, skinned
  • 70 g Carrot
  • 30 g Dried Shrimps
  • 3 tbsp Sugar
  • 1 tsp Pepper
  • 8 pc Shallot
  • 8 Cloves Garlic
  • 1/2 tsp Dark Soy Sauce
  • 1 tsp Salt

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