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Popiah

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    Source: www.deliciousasianfood.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, H, C, E
    MineralsZinc, Copper, Natrium, Fluorine, Chromium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Filling (A)

    2. 1 bowl belly pork (3 layer pork) (boiled for 5 minutes, cooled and shredded finely)

    3. 1 bowl shelled prawns (cut into small pieces)

    4. 1 bowl turnip (cut into fine slivers just thicker than a toothpick)

    5. 1 bowl french beans (cut into fine slivers just thicker than a toothpick)

    6. 1 bowl carrot (cut into fine slivers just thicker than a toothpick)

    7. 1/2 bowl cabbage (cut into fine slivers just thicker than a toothpick)

    8. 1 bowl firm bean curd (cut into fine slivers just thicker than a toothpick and deep fried)

    9. 1 bowl bamboo shoot (cut into fine slivers just thicker than a toothpick)

    10. 1/2 bowl shallots (cut finely)

    11. 1/4 bowl garlic (cut finely)

    12. 5 tablespoons oil

    13. Seasoning (B)

    14. Salt to taste

    15. Sugar to taste

    16. 1 teaspoon white pepper powder

    17. 4 tablespoons light soya sauce

    18. 2 tablespoons brandy

    19. (C)

    20. 4 large eggs (beaten, fried thinly omelette-style in non-stick pan and cut into thin shreds)

    21. 1 cup bean sprouts (tailed and blanched)

    22. 1 cup finely shredded cucumber

    23. 1 cup pork loin (boiled till cooked, allow to cool and shred finely using fingers)

    24. Lettuce and chinese celery

    25. 1 cup peanut sugar (toast peanut in wok till brown, remove peanut skin, ground it till almost fine and mix with sugar on 1 peanut:1/2 sugar ratio)

    26. Sweet flour sauce

    27. Chilli spread (optional. Blend red chilli with garlic)

    28. Popiah skin

    Instructions Jump to Ingredients ↑

    1. Separate the following into 5 equal portions:- pork belly, prawns, shallots, garlic and cooking oil.

    2. Heat 1st portion of oil in wok and fry 1st portion of shallots and garlic till aromatic. Add pork belly and prawns and stir well for 2 minutes. Add turnips and stir till turnips slightly limp. Remove from wok and place in a big pot.

    3. Cook the rest of the ingredients (french beans, carrot, cabbage and bamboo shoots) one by one just like how the turnips were cooked above and layer them in the pot.

    4. After the 5 main ingredients were cooked and layered in the pot, heat up the pot and add the fried bean curd. Add seasoning and mix the ingredients thoroughly. Cover and simmer for 30 minutes. Turn off the heat and keep the ingredients warm till required.

    5. To serve the Popiah, place a piece of Popiah skin on a flat round plate. Spread a teaspoon of sweet flour sauce (and chilli spread if desired) in the centre of the skin and sprinkle some peanut sugar on the sauce. Tear a piece of lettuce and place over the peanut sugar. Using a tablespoon and fork, place 2 to 3 spoonfuls of filling ingredients (A) on top of the lettuce after squeezing out excess gravy. Arrange the ingredients like a sausage / roll. Top with a little fried egg, bean sprouts, cucumber, pork loin and chinese celery. Fold the sides, tuck in firmly then roll up tightly.

    6. Serve immediately.

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