Monday, 1 November 2010

Spring Rolls cum Popiah.....

When I was a student in Australia, I used to make Popiah often. Back home in Malaysia, I don't make Popiah often as they are always easily available everywhere.The few occasions that I do make it, I realize how different they are from the bought ones and how I wish I made a point to make it more often.......I do have willing helpers afterall, in the form of tiny fingers and a great deal of mess!

1 packet Popiah skins
1/4 cup oil
1 large onions, sliced thinly
4 cloves of garlic, sliced thinly
2 tsp dried shrimps, soaked & pound till fine
1 piece of skinless, boneless chicken breast, diced
1 carrot, grated
1/2 small turnip(sengkuang), grated or julienne
1 handful (about 1 cup) beansprouts(taugih)
1/2 cup crispy fried onions(bawang goreng)
1 stalk spring onions, chopped(daun bawang)
1 stalk, chinese celery, chopped(daun sop)

~Method for filling~
1. Heat oil in a pan.
2. Sautee' the onions & garlic till fragrant and soft on high flame.
3. Fry the dried prawns till a little dry.
3. Put in the chopped chicken meat. Cook briefly while tossing it around.
4. Add in the turnips and carrot. Mix it well.
5. Put in the beans sprouts.
6. Sprinkle with the spring onions & chinese celery.
7. Flavour with salt & pepper. Toss it around and quickly turn off the flame.
8. Put the filling on a strainer and drain the juice.

~Method for popiah~
1. Put one piece of the popiah skin on a chopping board.
2. Place a heaped teaspoon of filling close to the edge of the skin.
3. Sprinkle with crispy fried onions.
4. Roll the skin inwards with the filling intact.
5. Halfway through, flap both left & right sides inwards and complete rolling the popiah.
6. Seal with water or eggwash.
7. Repeat the steps till all the filling has been used up.
8. Deep fry in hot oil on low fire, till golden brown and crispy.
9. Enjoy it while it's hot, dipped in chilli sauce!

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authorMarina Mustafa. Author of ten cookbooks.

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