Recipe - "Popiah"

Popiah Recipe

In my previous recipe, (http://5foodway.blogspot.com.au/2015/08/recipe-making-popiah-skin.html) I shared the making of popiah skin. This time, I will be sharing with you on how to make popiah filling.

 

Ingredients

1 kg yam bean (shredded)

2 carrots (shredded)

6 shallots (sliced)

3 cloves garlic (finely chopped)

30 gm dried shrimps (soaked, drained and roughly chopped)

200 gm pork or chicken meat (cut into small pieces and marinade with salt and pepper)

250 gm round beans (diagonally sliced thinly)

2 tbsp vegetable oil

Soy sauce to taste

Salt and pepper to taste

300 ml water

Lettuce leaves

 

Toppings

2 chinese sausage (sliced thinly)

1 cucumber – julienned fine

2 firm tofu (tau kwa), julienned fine – slightly fried and set aside

2 eggs (omelette) – thinly sliced

300 gm bean sprouts (blanched)

100 gm fine roasted ground peanuts

Crispy fried shallots (http://5foodway.blogspot.com.au/2014/05/jennifers-secret-ingredient-in-her.html)

Coriander leaves

 

Condiments

Garlic paste, sweet sauce (http://5foodway.blogspot.com.au/2014/08/recipe-sweet-sauce-tim-cheong.html) and chilli sauce

 

Procedure

In a large wok, heat oil and add shallots. Saute shallots for 3 minutes, add garlic. Saute both shallots and garlic till lightly brown.

Add dried shrimps, minced chicken or pork. Fry till fragrant. Add Yam bean. Sprinkle with some soy sauce and pepper. Low heat, fry for 5 to 8 minutes, add carrot. Fry for 2 minutes, add water and let it simmer to about 45 minutes.

Add round beans. Cook for another 15 minutes. Add salt and more pepper to taste.

To assemble the popiah, spread some garlic paste, sweet sauce and chilli sauce on the popiah skin.

Lay a Lettuce leaf on the sauces. Scoop about 2 tables spoonful of filling and garnish with the toppings.

Carefully flip over the right and left sides of the popiah skin and start rolling up the popiah, pressing gently and tightening the fillings as you roll up.

Serve and DEVOUR immediately.