spring roll pastry sheet
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dat time me went my frd's house for hari raya, they oso did liddat de leh.
lealli beri nice leh. -
my mum does that for garnish for pork cent egg porridgeOriginally posted by TXian:I cut them into small pieces, then deep fry, keep in air tight container then slowly eat like keropok.. -
yummy ... indeed~~Originally posted by Phoebie:yummy
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yesterday posted here le kept having cravings..today went to dig out my popiah skin and fried them...
But my sister ate all!!!
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where to get those popiah skin, white colour and dun require frying de?
wana bao hokkian popiah. -
i heard joo chiat got one place that sell popiah skin.. ate before.. the skin very yummy.. quite soft, not too thin and thick, and still warm even when bought le brought back homeOriginally posted by browniebaobao:where to get those popiah skin, white colour and dun require frying de?
wana bao hokkian popiah.
not sure if this is the stall
Head towards Joo Chiat Road and turn left. Here, watch how popiah skins are made the way they should be--the traditional method and not by some high-tech machinery. The skins are made the old-fashioned way. Four to five busy workers are constantly cooking the thin batter on a small, rounded flat and heated pan. Kwang Guan Huat at 95 Joo Chiat Road is popular with East Coast residents as well as popiah sellers because the popiah skins are made thin, soft and fresh, still warm when you buy them. With a shop like this, why bother to get thick, hard and cold popiah skins from supermarkets?source
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tmr fry the popiah skins againOriginally posted by TXian:yesterday posted here le kept having cravings..today went to dig out my popiah skin and fried them...
But my sister ate all!!! -
de revival of this thread juz made me crazy over popiah at 12.35am again.
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Originally posted by corebooster:de revival of this thread juz made me crazy over popiah at 12.35am again.
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popiah must have the crunchy thing one. and sometimes prawnnnnnn.....
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i like to buy duck meat. den use de popian skin go n wrap. put de sauce... den eat...hehehes
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yea yea.....de crunchy 1.Originally posted by missqi:popiah must have the crunchy thing one. and sometimes prawnnnnnn.....
missqi. u try put de crunchy stuff with mayo egg and prawn.
its nice. -
i like to use popiah skin as towel to wipe my face
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Originally posted by crimean:i like to use popiah skin as towel to wipe my face
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we have this brand here :
i've only bought their red bean prata which is really delicious. the prata is salty and the red bean sweet. weird but nice combination.
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i've been to a gathering where my friend uses these sheets for dessert.Originally posted by Phoebie:
she has sliced bananas wrapped with these and bake it. the sheets were awesome. i like it. -
Originally posted by littlestream:we have this brand here :
i've only bought their red bean prata which is really delicious. the prata is salty and the red bean sweet. weird but nice combination.
niceOriginally posted by littlestream:i've been to a gathering where my friend uses these sheets for dessert.
she has sliced bananas wrapped with these and bake it. the sheets were awesome. i like it. -
i like. put sugar also...
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my taste bud same as yoursOriginally posted by Pitot:i like. put sugar also... i like sugar with dough, wraps or bread -
joo chiat v messy wan leh...Originally posted by Phoebie:
Any other place? -
hm not sure which place got sell leOriginally posted by browniebaobao:joo chiat v messy wan leh...
Any other place?
maybe can try to homemade popiah skin :This is a recipe from my neighbour. She's 85 and was formerly from CHINA. Still cooking for us kids.
250g flour
1 tablespoon tapioca flour
1/2 teaspoon baking powder
2 tablespoons corn oil
1 large egg, lightly beaten
525ml water
Sift together the dry ingredients.
Mix in the rest of the ingredients.
Knead the dough. It should have a bouncy texture, and should stick to your hand. Heat up a wok, without oil, and make sure to use a non stick pan, as it is easier.
When the wok is hot, spread the dough around the wok in a thin layer (use your hand as the dough is still sticking to it). Size is about 6 inches.
Remove when cooked (roughly around 30 seconds).
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20 pieces spring roll wrappers (popiah skin , recommended to try Homemade Popiah Wrapper ( Spring Roll ) or purchase ready made)
30-50 g cornstarch (to make glue)
70-100 g carrots, julienne
70-100 g cucumbers, peeled, cores removed and cut into strip of 3 cm long for topping
300 g chinese lettuce
350 g turnips, julienne (sengkuang in malay)
100 g French beans, sliced finely
50 g shallots, sliced finely and fried till crispy
1 teaspoon chopped garlic
50 g small shrimp, shelled and boiled and chopped (or with other white meat) (optional)
3 eggs, beat the eggs with
1 teaspoon salt, fry thin omlettes and cut into strips for topping
100 g sweet chili sauce (to taste)
50 g red chilies, washed and pounded (blend) (optional)
100 g crushed peanuts (peanuts must be fried)
1. To make filling: Heat oil and fry garlic till fragrant.
2. Add in french bean, carrot and turnip, braised with stock till soft.
3. Add seasoning (soya sauce, preferred) and reduced till gravy is almost dry.
4. Remove cooked vegetables and strain to separate gravy stock.
5. SAUCES/ CONDIMENTS.
6. Sweet Sauce:.
7. Fresh red chili paste (grind fresh red chili in blender).
8. Fry chopped garlic till golden brown.
9. Crushed Peanuts (pounded?).
10. To roll popiah: Spread sweet sauce onto skin, followed by chilli (optional).
11. Place 1 pc of Chinese lettuce onto the skin.
12. Place 2 tablespoon of the braised vegetable onto the lettuce.
13. Continue to sprinkle other condiments/ ingredients.
14. Add some fried garlic with oil unto ingredient (optional).
15. Fold bottom and side corners before rolling.
16. Secure with vegetable glue before final roll.
17. Serve with garnish of chopped spring onions, coriander, fried shallot and sauce (as dip).
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/drooling -
dotz. im hungry again. n its 3.42am.
time for some arnotts chocolate chip.
ill try both receipes for popiah on monday. hehes -
another recipeOriginally posted by corebooster:dotz. im hungry again. n its 3.42am.
time for some arnotts chocolate chip.
ill try both receipes for popiah on monday. hehes
16 ounces water-packed firm tofu
3 tablespoons canola oil
kosher salt
4 large shallots, minced
1 1/4 lbs jicama, grated
3 garlic cloves, minced
2 tablespoons dark miso
2 tablespoons sugar
18 boston lettuce leaves or red leaf lettuce
1/3 cup unsalted dry roasted peanuts, chopped
2 cups bean sprouts
hoisin sauce
Asian chili sauce
Press tofu. Cut into 1/4 inch cubes. In large skillet, heat 2 tbsp oil over med high. Add tofu and salt liberally. Fry until it forms dark golden crust on bottom then flip and repeat on other side. Drain on paper towels. IF you have not drained the tofu properly it will NOT brown.
In same skillet heat rest of oil over medium. Add shallots and stir fry for 3 minutes. Add jicama and stir fry until it starts to become translucent, about 5 minutes. Add garlic and cook 1 more minute. Stir in miso and sugar cooking for a minute. Season with salt, remove from heat. Transfer to bowl.
Place a skin on work surface. Pile a bit of ingredient across center leaving 1 in border on both sides. Do this in this order: Jicama, tofu, lettuce, peanuts, bean sprouts. Dot with hoisin and chili sauce.
Roll up pancake or skin, fold sides in as you roll. Taste this one to check amounts of Hoisin and chili sauces and adjust if needed. You can decorate with squiggles of Asian Chili sauce. serve.
Make up to 6 hours ahead and store in airtight container in fridge. Omit the bean sprouts and lettuce to keep from getting soggy if you are making ahead.
Please note if you are keeping Vegan there are some Dry Roasted Peanuts that are NOT Vegan. Make sure your brand is.
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i think purple / red cabbage is very nice -
hm saw this recipe.. i think maybe blend very well when eaten with popiah skin
8 cups finely diced cabbage (about 1 head)
1/4 cup diced carrots
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
Cabbage and carrots must be finely diced.
(I use fine shredder disc on food processor.) Pour cabbage and carrot mixture into large bowl and stir in minced onions.
Using regular blade on food processor process remaining ingredients until smooth.
Pour over vegetable mixture and mix thoroughly.
Cover bowl and refrigerate several hours or overnight before serving
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