Thursday, August 20, 2009

My Friend Encik Mokhtar from Nestle ate this popiah not very appetizing is it? like a doodle yuck! He ask me to write this piece and I can't deny a fan can I?

My friend just email me and told me about a popiah he ate. He says it is the best popiah and coming from a penangite it must be truly something but then it is the best popiah which is halal for popiah is a chinese dish. Wiki says

Popiah (Poh Piah) is a Fujian/Chaozhou-style fresh spring roll common in Taiwan, Singapore, and Malaysia. Popiah is often eaten in the Fujian province of China (usually in Xiamen) and its neighboring Chaoshan on the Qingming Festival. It is sometimes referred to as runbing (潤餅) or baobing (薄饼) in Mandarin. In the Teochew (Chaozhou) dialect, popiah is pronounced as "Bo-BEE-a" [1], which means "thin wafer" (also in the Hokkien dialect).

A popiah "skin" is a soft, thin paper-like crepe or pancake made from wheat flour which is eaten in accompaniment with a sweet sauce (often a bean sauce, a blended soy sauce or hoisin sauce or a shrimp paste sauce (hae-ko, POJ: hê-ko), and optionally with hot chilli sauce before it is filled. The filling is mainly finely grated and steamed or stir-fried turnip, jicama (known locally as bangkuang), which has been cooked with a combination of other ingredients such as bean sprouts, French beans, and lettuce leaves, depending on the individual vendor, along with grated carrots, slices of Chinese sausage, thinly sliced fried tofu, chopped peanuts or peanut powder, fried shallots, and shredded omelette. Other common variations of popiah include include pork (lightly seasoned and stir-fried), shrimp or crab meat. Seaweed is often included in the Xiamen versions. Some hawkers in Malaysia and Singapore, especially in non-halal settings, will add fried pork lard. As a fresh spring roll, the popiah skin itself is not fried.

In mainland China, Singapore, Malaysia and Taiwan there are "popiah parties" at home, where the ingredients are laid out and guests make their own popiah with proportions of ingredients to their own personal liking.

Similar foods in other cuisines include the Filipino/Indonesian variant referred to as Lumpiang Sariwa, fried spring rolls and fajitas (Tex-Mex). In Vietnam, bò bía is the Vietnamese variant of popiah, introduced by Teochew immigrants. It is common to see an old Teochew man or woman selling bò bía at their roadside stand. So this variant do not contain pork or chinese sausages but contain shrimps or crab meat as I'm use to it.

Where is it located penang?no but Taman Tun Dr Ismail and I am waiting to be invited by him. Malays tend to fried them which make them last longer but I never love it to be fried, I love the popiah basah or wet one yes I love it that way! One thing that makes a good popiah stand out is the sauce so perhaps the Taman Tun has found a sauce that is out of this world! Is it a malay or an Indian one I honestly don't know but I know this Popiah is a dish I couls say IMalaysia for it trangress race!!!

Here's the halal version


  • 20 pieces popiah skin

  • 2 carrots, shredded
  • 300g yam bean (sengkuang), shredded
  • 100g French beans, sliced finely
  • 100g cabbage, shredded
  • 50g small prawns, shelled
  • 50g shallots, sliced finely and fried till crispy
  • 2 tbsp oil
  • 1 tsp chopped garlic

  • Salt to taste
  • Sugar to taste

    Sauce (mix):
  • 4 tbsp chilli sauce
  • 2 tbsp mayonnaise
  • 1 tbsp sugar
  • 1/2 tsp ground black pepper
  • 2 tbsp water
  • Pinch of salt

    To make filling: Heat oil and fry garlic till fragrant. Add prawns and all shredded and sliced vegetables. Cook till vegetables turn soft. Add seasoning and cook till gravy is almost dry. Remove cooked vegetables and strain to separate gravy stock.

    Place two tablespoonfuls of filling on a piece of popiah skin. Roll up neatly. Arrange popiah in a tray. Pour sauce over and serve with garnish of chopped spring onions, coriander and shallot crisps.

  • Here the non halal one we msulims must learn everything so give it a trylah!

  • Ingredients
    Filling (A)

    • 1 bowl belly pork (3 layer pork) (boiled for 5 minutes, cooled and shredded finely)
    • 1 bowl shelled prawns (cut into small pieces)
    • 1 bowl turnip (cut into fine slivers just thicker than a toothpick)
    • 1 bowl french beans (cut into fine slivers just thicker than a toothpick)
    • 1 bowl carrot (cut into fine slivers just thicker than a toothpick)
    • 1/2 bowl cabbage (cut into fine slivers just thicker than a toothpick)
    • 1 bowl firm bean curd (cut into fine slivers just thicker than a toothpick and deep fried)
    • 1 bowl bamboo shoot (cut into fine slivers just thicker than a toothpick)
    • 1/2 bowl shallots (cut finely)
    • 1/4 bowl garlic (cut finely)
    • 5 tablespoons oil

    Seasoning (B)

    • Salt to taste
    • Sugar to taste
    • 1 teaspoon white pepper powder
    • 4 tablespoons light soya sauce
    • 2 tablespoons brandy


    • 4 large eggs (beaten, fried thinly omelette-style in non-stick pan and cut into thin shreds)
    • 1 cup bean sprouts (tailed and blanched)
    • 1 cup finely shredded cucumber
    • 1 cup pork loin (boiled till cooked, allow to cool and shred finely using fingers)
    • Lettuce and chinese celery
    • 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)
    • Sweet flour sauce
    • Chilli spread (optional. Blend red chilli with garlic)
    • Popiah skin


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

    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.

    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.

    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.

    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.

    Serve immediately.


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