Chinese Popiah

Popiah (Serves 3-4)

There are many different ways of cooking popiah. This version requires a lot of work and should be done with friends / family on a weekend or public holiday. It takes an estimate 4 hours from start to finish. But the end result is worth the sweat and blood.

Ingredients :

Filling :

Turnip (3 medium-size peeled and shredded)
Carrot (2 peeled and shredded)
French Bean (150g diced)
Tau Kua (2 shredded)
Ground Pork (200g marinated with soya sauce and pepper)
Prawns (15 medium-sized diced)
Garlic (8 cloves minced)
Salt (1 tsp)
Water (1 to 1 1/2 cup)

Garnishes :

Lettuce (1 strips)
Chinese Parsley (4 minced)
Cucumber (2 peeled and shredded)
Beans Sprouts (200g)
Prawn (15 medium-sized)
Eggs (5)
Sugar (1tsp)
Chilli (5 de-seed and blend)
Garlic (10 cloves, blend)
1 bottle thick sweet sauce

Popiah Skin :

2 cup of wheat flour
1/2 cup of corn starch
3 cup of water
1/2 teaspoon of salt
1/2 teaspoon of oil
1/2 teaspoon of sugar

Method :

Filling –

1. Heat a big pot with oil fry the garlic until it is light golden brown.
2. Add in pork and prawns, fry until cooked.
3. Gradually add in the carrot, french beans, turnips and Tau kua. Continue frying until fragrant.
4. Add in salt and water then simmer until soft about 45min.

Garnishes –

1.Wash and dry the lettuce, cut it into strips. Rinse and dry the chinese parsley cut small. Peel and shredded the cucumber.
2. Boil a pot of water to cook the beans sprouts (don’t cook too long) dish out the bean sprouts and put in prawns shelled, after the prawns haven been cooked, remove the shell and cut in to half.
3. Beat the eggs and add sugar. Make an omelet then cut into strips.
4. Finely blend the red chillies into a paste
5. Peel and finely mince then blend the garlic into a paste.
6. Place each garnish on a separate serving plate.

Popiah Skin –

1. Add all the ingredients and mix well in a bowl
2. Take a COLD flat pan and add just enough mixture to cover the pan surface
3. Use high heat and gently fry the mixture until it cooks, forming a skin over the pan
4. Carefully turn the skin over and dry the other side
5. Do not overcook the skin else you will end up with a flat biscuit
6. Allow the pan to cool down before frying the next skin

Tips :

1. If you like Chinese sausages, you can fry some and add it in as a garnish.
2. If you like fragrant peanuts, you can fry some and pound the peanut.

8 Responses

  1. wow i don’t think i’ve ever had popiah, ever… sounds interesting though…

    • Can’t blame you if you were born a swede but Hullo???! 😛

  2. haha i know but eh you’ll be surprised man, coz that’s not the only thing… i haven’t had durian, sotong, frogs legs ( cept for when josh lied to me like 20 years ago saying it was chicken ), crab, mee rebus, rojak, lobster, mee siam and the list goes on and on!
    i know, i know… “i don’t know what i’m missing”. but i’m too stubborn to try haha.

    • Gees! one of the few affordable passions in life is to experience the various pleasures different kinds of food have to offer and you choose to limit yourself?

      Sheesh it’s like saying okay enough, I’ll only have one orgasm period! When you can actually experience multiple! 😆

  3. huh? *blinks* sorry, i don’t know what that means. 😛 *blinks* (yet again, to sell it.) hahaha.

    but ya la, i’m damn fussy! i don’t even like fish.

    • Oh dear…..poor girl’s missing some serious action.. *guffaws*….*guffaws* again for effect! 😆

      You have my sympathies….and prayers… 🙂


  4. not married, no action! lol

    • Yup and elephants can fly…:razz:

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