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Popiah

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    Source: lilyng2000.blogspot.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, H
    MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Chromium, Potassium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Filling :

    2. 3 lbs jicama shredded

    3. 1 lb belly pork, cut into thin strips

    4. 2 tbsp fish sauce

    5. 2 tbsp soya sauce

    6. 2 tbsp minced garlic

    7. 5 tbsp oil

    8. Enough water to cover the shredded jicama

    9. Salt and pepper to taste

    10. Garnishing

    11. 2 heads green leaf lettuce

    12. 4 firm soybean cakes, cut into thin strips and fried

    13. 1/4 tsp salt

    14. 1/2 lb beansprouts, tailed and scalded

    15. 1 English cucumber, shredded finely

    16. 1/2 lb small prawns, shelled and steamed

    17. 1 cup crab meat

    18. 1/2 lb shallots, sliced and fried crisp

    19. 3 whole pods garlic, minced and fried crisp

    20. 4 eggs - make omelette and shredded fine

    21. 4 pairs of Chinese Lap Cheong - cut into thin strips and fried

    22. Popiah skins (I used frozen Lumpia pastry - wrap with a tea towel and steam the pastry)

    23. Chilly Sauce

    24. Hoisin Sauce

    Instructions Jump to Ingredients ↑

    1. Filling Heat oil in a kuali and lightly brown garlic.

    2. Add in pork belly and fry until fragrant, then add in shredded jicama .

    3. Pour in enough water and when it comes to a boil, add in the seasonings.

    4. Transfer to the slow cooker and let it cook until jicama is soft.

    5. Adjust taste with salt and pepper.

    6. To serve Popiah Drain a cup of warm jicama and leave the rest in the slow cooker for future servings.

    7. Put a popiah skin skin on a plate.

    8. Spread the center section of popiah skin with chilly sauce and hoisin sauce Place a piece of lettuce on the spread.and top with 1 heaped tbsp of jicama and then top with all the other garnishing ingredents. A little of each type of garnishing is sufficient.

    9. Wrap up tight like you would for the spring roll.

    10. Serves

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