How to Make Popiah

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Recipe by Grand Hyatt Kuala Lumpur

POPIAH photo courtesy of Ian Chow

POPIAH photo courtesy of Ian Chow

I knew when I shared the Curry Laksa recipe in my last post that it would be just a matter of time before those who watched the accompanying Hangout-on-Air started asking for the Popiah recipe as well >>

Click to watch my Popiah and Curry Laksa Hangout-on-Air >> https://www.youtube.com/watch?v=BYe-1dr0MBU

The version served at JP Teres is different to mine in these ways (as you would have picked up from my broadcast) so the recipe is definitely worth sharing. –

–  kicap manis instead of hoi sin sauce

– boiled egg instead of egg omelette

– it also uses raw minced garlic and crushed peanuts, neither of which are in my recipe

As a behind-the-scenes peek into the event, my friend Aspaliza was doubling as baby Noah’s nanny and my assistant the day I ran this Hangout, so she too was being hosted by the Grand Hyatt. I brought the popiah up to her room at the end of my broadcast and when fasting was over for the day (it was Ramadan) she ate it and thought it was the most delicious thing ever.

They made little mini popiahs for the Balik Kampung buffet at JP Teres and I made sure I grabbed some every time I ate there, despite the overwhelming variety of delicious food on offer; they were very addictive.

Popiah

Ingredients –

1kg braised yam bean (aka sarkot/sengkuang/sweet turnip/jicama)

15 pcs popiah skin

100g cooked prawns

2 hard boiled eggs, grated

200g Chinese lettuce

50g coriander leaves

20g ground peanuts

50g minced garlic

200g fresh chilli sauce

200ml kicap manis (sweet soya sauce)

Method –

  1. Smear kicap manis, minced garlic and chilli sauce on the popiah skin.
  2. Place one piece of Chinese lettuce and top with 2 Tbsps braised yam bean.
  3. Top with cooked prawn, egg, coriander and ground peanuts.
  4. Fold in the sides, then roll up; cut into 4 pieces before serving.

Popiah Filling

Ingredients –

1kg yam bean

200g carrots

100g dried shrimp

salt to taste

sugar to taste

white pepper to taste

3L chicken stock

Method – 

  1. Cut yam beans and carrots into thick juliennes.
  2. Heat up oil in a frying pan.
  3. Fry dried shrimp until fragrant.
  4. Add yam bean and carrots, fry briefly.
  5. Add chicken stock and bring to a boil.
  6. Adjust seasoning with salt, sugar and white pepper.
  7. Lower the heat and simmer until the yam bean is translucent and the mixture has reduced to a porridge-like consistency.

I’ve also included my very old video on how to make Popiah Skin below, complete with terrible audio. It’s something you would watch in spite of the quality, frankly, and the fact that it’s my most-viewed video ever bears testament to the fact that people are really, really desperate to learn how to make popiah skin. It’s got quite a few thumbs down presumably because of the quality, but if enough of you hit Like to counter them (so much negativity on YouTube) I could be persuaded to shoot it again, with much clearer instructions 😉

Click to watch How to Make Popiah Skin >> https://www.youtube.com/watch?v=RK0UJEQPbKg

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Popiah Skin photo courtesy of Ian Chow

Popiah Skin photo courtesy of Ian Chow

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