POPIAH PT. 1: THE FILLINGS

The ingredients used for Popiah (Spring Roll) is quite similar to the Jui-Hu Char, and so is its process.

Julienning with the knife of its main ingredients is the preferred way, rather than using a mandolin or a grater. Other recipes call for a lot of other macam-macam; the preference is entirely up to you. If you're the Kiasu type, crabmeat or even abalone is the way to go.

This post has been in digestion for over a year and half: first I had the making of the popiah skin already in the can; then my hard disk went kaput without a back-up; so I thought. Demonstrations are courtesy of my cousin AL and the popiah ladies at the back lane of Jalan Padungan.

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INGREDIENTS 1½ Kg. Jicaima (Bangkuang) 4 Pcs. Tauknua 100 gm. French Beans 100 gm. Minced Shrimps 30 gm. Carrot (Julienned) Popiah Wrappers Condiments Sweet Sauce, Ground Fried Pnee Hu (Flat Fish), Peanuts, Chillies Paste, Omelette, Lettuce,

INGREDIENTS PREPARATION

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FRYING

Fry the Tauknua (firm tofu) first...

...to rid the water residue until it's quite dry, set aside.

Fry the minced pork, shrimps, carrots...

... French beans and lastly the Jicama

Over low fire, toss and turn the veg. ever so often so all the bases are covered. Initially the Jicama will give out its liquid...

... when the veg. dries up, pour chicken stock around, bit by bit, to let it sink into the veg. Repeat a few times until the veg. doesn't have the raw taste, yet is tender while maintaining the crunchiness. Finally adjust with salt to balance the taste before serving.

WRAPPING THE ROLL (Self-Explanatory)

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