POPIAH RECIPES

Name: Singapore Popiah Recipe (Fresh Spring Rolls)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Singapore
Ingredients: 2 tablespoons crushed chilli flakes or 6-8 red finger-length chillies (deseeded and ground); 8 cloves garlic (crushed with a little salt); 4 tablespoons Tim Cheong or Kecup manis; 6 large lettuce leaves; 1 small cucumber (peeled and finely shredded); 100 g 2 cups beansprouts; 1 cake tau kwa (pressed tofu 100g(3 1/3 oz), deep-fried until golden, diced); 2 hard-boiled eggs (peeled and chopped); 2 lap cheong (simmered 3 minutes, thinly sliced); 1 1/2 tablespoons oil; 1 small onion (halved, thinly sliced across); 2 cloves garlic (minced); 4 teaspoons tau cheo (salted soy beans); lightly smashed 100 g (3 1/3 oz pork loin,); very thinly sliced 100 g (3 1/3 oz prawns, peeled, heads removed); 250 g 8 oz boiled or canned bamboo shoot, finely shredded; 1 bangkuang ((300g / 10 oz), finely shredded); 1 tablespoon soy sauce; 1/4 teaspoon ground pepper; 125 g 1 cup plain flour; 1/2 teaspoon salt; 300 ml 1 1/4 cups water; 5 eggs (lightly beaten); 2 teaspoons oil; Note: Tim cheong

SINGAPORE POPIAH RECIPE - PINOY RECIPE AT IBA PA

Singapore Popiah Recipe - Pinoy Recipe at iba pa image

Popiah is usually made up of julienned vegetables such as stir fried turnip, carrots and beansprouts along with the occasional egg

Provided by Ed Joven

Categories Snack

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 25

Ingredients

2 tablespoons crushed chilli flakes or 6-8 red finger-length chillies (deseeded and ground)
8 cloves garlic (crushed with a little salt)
4 tablespoons Tim Cheong or Kecup manis
6 large lettuce leaves
1 small cucumber (peeled and finely shredded)
100 g 2 cups beansprouts
1 cake tau kwa (pressed tofu 100g(3 1/3 oz), deep-fried until golden, diced)
2 hard-boiled eggs (peeled and chopped)
2 lap cheong (simmered 3 minutes, thinly sliced)
1 1/2 tablespoons oil
1 small onion (halved, thinly sliced across)
2 cloves garlic (minced)
4 teaspoons tau cheo (salted soy beans)
lightly smashed 100 g (3 1/3 oz pork loin,)
very thinly sliced 100 g (3 1/3 oz prawns, peeled, heads removed)
250 g 8 oz boiled or canned bamboo shoot, finely shredded
1 bangkuang ((300g / 10 oz), finely shredded)
1 tablespoon soy sauce
1/4 teaspoon ground pepper
125 g 1 cup plain flour
1/2 teaspoon salt
300 ml 1 1/4 cups water
5 eggs (lightly beaten)
2 teaspoons oil
Note: Tim cheong

Steps:

To make the Wrappers, place the flour, salt and water in a bowl and mix to form a smooth batter.
Then add the eggs and mix well. Heat a 20-cm (8-in) skillet, add 1/2 teaspoon of the oil to grease the skillet. Add 1/2 cup (125 ml) of the batter and swirl the skillet to spread the batter in a thin layer.
Cook over moderate heat until the batter sets, about 30 seconds. Flip the batter and cook on the other side for a few seconds. Remove from the skillet, place on a serving plate and cover with a damp cloth. Repeat to make 10 Wrappers.
Heat the oil for the Filling in a wok or saucepan. Stir-fry the onion and garlic over low to moderate heat until soft, about 2 minutes. Add the tau cheo and stir-fry 1 minute. Increase the heat, add the pork and stir-fry until it changes colour, about 1 minute. Add the prawns and stir-fry 1 minute, then add the bamboo shoots, bangkuang, soy sauce and pepper.
Stir the mixture and bring to a boil. Then reduce the heat, cover and simmer for 30 minutes, until cooked through. Add 1 tablespoon of water if needed. Transfer the cooked mixture to a bowl and allow to cool.
To serve, transfer the Filling and Wrappers to the dining table. Place the chilli, garlic and sweet black sauce in small sauce bowls on the table. Arrange the lettuce leaves, cucumber, bean sprouts, tau kwa, boiled eggs and lap cheong on a large plate.
Smear one side of a Wrapper with chilli sauce, garlic paste and sweet black sauce.
Add half a lettuce leaf, some of the Filling, cucumber, bean sprouts, tau kwa, egg and lap cheong. Tuck in the sides of the Wrapper and roll it up. The Popiah can be sliced into 3-4 pieces if preferred.
Repeat to make the rest of the Popiah.

Nutrition Facts : ServingSize 140 g, Calories 188 kcal, CarbohydrateContent 14 g, ProteinContent 8 g, FatContent 11 g, SaturatedFatContent 3 g, CholesterolContent 45 mg, SodiumContent 676 mg

HOMEMADE POPIAH - SPRING ROLL RECIPE - FOOD.COM

Homemade Popiah - Spring Roll Recipe - Food.com image

Remember the 85 yrs old Chinese Lady ? Well, here's a follow up of a tasty fillings for that marvelous spring roll wrapper - Popiah Skin # 65211. Enjoy ! :)

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 20 spring rolls, 10 serving(s)

Number Of Ingredients 15

Ingredients

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)

Steps:

To make filling: Heat oil and fry garlic till fragrant.
Add in french bean, carrot and turnip, braised with stock till soft.
Add seasoning (soya sauce, preferred) and reduced till gravy is almost dry.
Remove cooked vegetables and strain to separate gravy stock.
SAUCES/ CONDIMENTS.
Sweet Sauce:.
Fresh red chili paste (grind fresh red chili in blender).
Fry chopped garlic till golden brown.
Crushed Peanuts (pounded?).
To roll popiah: Spread sweet sauce onto skin, followed by chilli (optional).
Place 1 pc of Chinese lettuce onto the skin.
Place 2 tablespoon of the braised vegetable onto the lettuce.
Continue to sprinkle other condiments/ ingredients.
Add some fried garlic with oil unto ingredient (optional).
Fold bottom and side corners before rolling.
Secure with vegetable glue before final roll.
Serve with garnish of chopped spring onions, coriander, fried shallot and sauce (as dip).

Nutrition Facts : Calories 258, FatContent 7.8, SaturatedFatContent 1.4, CholesterolContent 65.6, SodiumContent 550.6, CarbohydrateContent 36.6, FiberContent 9.9, SugarContent 5.5, ProteinContent 14.2

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