Popiah

finally im making popiah during weekend. the ingredients are not difficult to prepare but the process of wrapping was tiring..

but my popiahs are not bad.. crispy and nice..yum yum


Ingredients:
1. mengkuang
strip it thinly. put into a pot and add water to cover the mengkuangs. heat up. add dark soya sauce and pepper. shimmer till the water dry up and mengkuangs are soften.
2. carrot
strip it thinly. boil it with plain hot water
3. tau pok.
strip it. boil with hot water too
4. tauge (beansprout)
clean it and remove roots. boil with hot water too
5. popiah skin ( cover the skin with a clean clothes, as stated in the instructions)

Methods.
1. after all the ingredients 1/2/3/4 are ready (cooked & boiled), you can start to do the popiah wrapping
2. put a small amount of each ingredients ( or you can mix 2/3/4 in a bowl, easier) then warp the filling with the popiah skin. tighten the wrap with a bit of strach water at the end of the wrapping.
3. repeat till you finish all the fillings.
4. remaining popiah skin keep in freezer. the instructions said to keep in fridge with temperature -18 deg ? so i reckon it meant freezer.
5. deep fry the popiahs.

tada... one dish ready to consume. LGG loves it cos it is fried ! shake head! anything fried and crispy will be his favourite.

of course, i fried some bee hoon to go with the popiahs..


lots of work with the popiahs..spending whole afternoon in kictchen..phewww
Happy Cooking !