Saturday, May 23, 2009


popiah skin
coriander leaves
shallots (sliced thinly and fry until crispy)
peanut sugar (crushed peanut + sugar)
chilli sauce
sweet chilli sauce (chopped chilli padi + sugar + water)
sweet sauce

Filling A
turnip (sengkuang) (shredded)
dried shrimp (chopped)
carrot (shredded)
4 cloves garlic
pork (sliced thinly)
1 tbsp light soya sauce
1 tsp dark soya sauce
1 tsp oyster sauce
salt,sugar to taste

Filling B
french bean (sliced thinly)
prawns (cut into small cube size)
1/2 tsp oyster sauce
salt to taste

Filling C
4 eggs (beaten)
salt, white and black pepper to taste

Filling D
bean curd (cut into fine slivers)

Filling E
bean sprout (tailed and blanched)

Filling F
cucumber (cut into fine slivers)

Filling A
1. Saute garlic and dried shrimp until fragrant.
2. Add in pork, stir fry until cooked.
3. Put in turnip and carrot.
4. Add in seasoning A and cook until turnip turn limp.

Filling B
1. Stir fry prawn and french bean.
2. Add seasoning to taste.

Filling C
1. Fry the eggs and then let it cool. Cut into thin shreds.

Filling D
1. Deep fry the bean curd slivers.

Serve Popiah
1. Spread 1 tsp sweet sauce, 1 tsp chilli sauce in the center of the popiah skin.
2. Place a piece of lettuce on top of the sauces.
3. Place Filling A on top of the lettuce after squeezing out the excess gravy.
4. Then top with filling B, C, D, E, F and fried shallots.
5. Sprinkle some peanut sugar, sweet chilli sauce and coriander leaves.
6. Fold the sides, tuck in firmly and then roll up tightly.

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