I’ve been craving for singkamas since this morning but I don’t know where in the wide desert can I find one. Bagoong na alamang (fermented shrimp paste) is the more popular dip for singkamas but I prefer the spicy salted vinegar more than anything.
Singkamas or water chestnut is said to have originated from Mexico (where they call it jicama or Mexican yam) and was later on introduced and cultivated widely in the Philippines through the galleon trade during the Spanish colonial era.
Singkamas is a great substitute for ubod (heart of palm) when making fresh spring rolls. It can also be used as an extender for various dishes such as menudo and other tomato based recipes.
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