Malaysia Hawker Food - Popiah

Recipes → Popiah

Ingredient :

1kg sweet turnip, shredded

300g prawn, shredded

300g pork, shredded

6 pieces bean curd, shredded

1 tablespoon chopped garlic

4 tablespoons oil

Seasoning :

½ teaspoon salt

1 tablespoon grounded preserve soya bean

¼ teaspoon pepper

1/8 teaspoon chicken stock granules

½ cup water

Other Ingredients :

3 eggs, add ¼ teaspoon salt, beaten, made into omelette, shredded

300g bean sprout, tailed, scalded

1 pair Chinese sausage, shredded and fried lightly

1 cucumber, shredded, 2 plants lettuce, washed, drained

1/3 cup fried shallots, *600g popiah skin

5 tablespoon sweet sauce, 2 tablespoon chilly sauce, optional

To Prepare :

Filling : Heat up oil in wok, fried the bean sprout until light brown. Dish and drain

With the remaining oil, stir-fry chopped garlic and preserve soya bean until fragrant. Add prawn and pork and stir-fry for a while. Mix in sweet turnip and all the seasoning. Use low fire to cook until sweet turnip is soft and almost dry. Add in bean curd, continue to cook until try. Taste.

To make popiah : place 1 piece of pipah skin on a board, take ½ piece lettuce leaf and put on the popiah skin. Brush a little sweet sauce and chilly sauce on the lettuce leaf, dish 1 tablespoon filling onto leaf, then add some bean sprout, cucumber, Chinese sausage, omelette and fried shallots on top of filling.

Roll up tightly, cut into pieces and serve on plate.

Note : You can deep fry the popiah before serve too.

Popiah Skin Prepare :

500g flour, sifted, 2 cups of water, 1 teaspoon salt, 1 tablespoon oil

To Prepare :

Mix all ingredients to form a soft dough. Sprinkle a little water on top and let it rest for 3-4 hours, or over-night in the fridge.

Use ‘K’ beater and beat the mixture until it leaves the side of bowl.

Heat up pan and make into thin round sheet.

Cool the cooked popiah skin on absorbent paper before storing up.