Popiah

According to Infopidia - Popiah(also spelt Poh Piah), in Teochew for "thin pancake", is a thin paper-like crepe or pancake wrapper stuffed with a filling made of cooked vegetables and meats. When deep fried, the crispy roll is known as a spring roll, but if left raw it is known as popiah. The popiah is of southeastern Chinese origins, originating in the Fujian province. It is derived from the spring roll which was eaten during spring when there was an abundance of vegetables. The Chinese diaspora has spawned variants of the roll throughout Asia, intermingling ingredients from the local culture resulting in such likes as the Nonya version of the popiah.

I like to prepare this dish for the Chinese New Year cos it is eaten at room temperature except fpr the main filling which i will keep warm in the slow cooker. Friends and relatives who drop by to 'pai lean' - meaning respecting the new year - can enjoy rolling up a few rolls of this savory.

Ingredients:

Filling :

3 lbs jicama shredded

1 lb belly pork, cut into thin strips

2 tbsp fish sauce

2 tbsp soya sauce

2 tbsp minced garlic

5 tbsp oil

Enough water to cover the shredded jicama

Salt and pepper to taste

Garnishing

2 heads green leaf lettuce

4 firm soybean cakes, cut into thin strips and fried 1/4 tsp salt

1/2 lb beansprouts, tailed and scalded

1 English cucumber, shredded finely

1/2 lb small prawns, shelled and steamed

1 cup crab meat

1/2 lb shallots, sliced and fried crisp

3 whole pods garlic, minced and fried crisp

4 eggs - make omelette and shredded fine

4 pairs of Chinese Lap Cheong - cut into thin strips and fried

Popiah skins (I used frozen Lumpia pastry - wrap with a tea towel and steam the pastry)

Chilly Sauce

Hoisin Sauce

Method:

Filling

Heat oil in a kuali and lightly brown garlic.

Add in pork belly and fry until fragrant, then add in shredded jicama .

Pour in enough water and when it comes to a boil, add in the seasonings.

Transfer to the slow cooker and let it cook until jicama is soft.

Adjust taste with salt and pepper.

To serve Popiah

Drain a cup of warm jicama and leave the rest in the slow cooker for future servings.

Put a popiah skin skin on a plate.

Spread the center section of popiah skin with chilly sauce and hoisin sauce

Place a piece of lettuce on the spread.and top with 1 heaped tbsp of jicama and then top with all the other garnishing ingredents. A little of each type of garnishing is sufficient.

Wrap up tight like you would for the spring roll.


Serves