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POPIAH
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INGREDIENTS
Spring roll wrappers 1/2 small Cabbage shredded 1 Onion chopped 2 small Carrots grated 5 cloves Garlic finely chopped 1/4 cube Pork stock 2 Eggs beaten 200g Bean sprouts blanched 250g Peeled shrimp 3 tsp Sugar 3 drops Sesame oil 1 tbsp Hoisin sauce 1 tbsp Sweet bean sauce 8 tbsp Cooking oil 2 tsp Corn flour 1.5 cups Water 1 pinch MSG (Optional) 2 tbsp Soya sauce 1 tbsp Oyster sauce 1/2 tsp Chinese 5 spice powder 2 Dried squid finely sliced 2 shakes White pepper 2 Lap cheong sausages sliced thinly A bowl of lettuce leaves Salt
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METHOD
Blanch the bean sprouts by dipping them into boiling water for about a minute. Then remove and place on a serving dish.
Place the sliced lap cheong in a serving dish.
Finely chop the dried squid
Assemble your ingredients as per the instructions above
Add a pinch of salt, a shake of white pepper and a pinch of MSG (optional) to the beaten eggs and stir.
Put 1 tablespoon of cooking oil in a fry pan and heat.
Add the beaten egg and cook until you have an omelet.
When the omelet is done remove and set aside. when it has cooled chop it finely into very small cubes.
Add 1 tablespoon of cooking oil to a small saucepan and heat
Add sweet bean sauce
Add hoisin sauce
Add 1 teaspoon of sugar
Cook for about 3 minutes and then pour into an earthen jar and set aside to serve with the popiah
Add 1 tablespoon of cooking oil to a fry pan and heat on medium
Add the shrimp and add 1 tablespoon of soya sauce
Add 1 teaspoon of sugar and cook for about three minutes. Remove prawns to a dish and when cooled slice in half lengthwise.
Add 5 tablespoons of cooking oil to a fry pan and heat on medium. Add the garlic and fry until fragrant.
Add the pork stock cube and break it up
Add salt
Add 1 teaspoon of sugar
Add the onion and fry for about a minute
Add the carrot and fry for about 2 minutes
Add the cabbage and stir well
Add oyster sauce
Add 1 tablespoon of soya sauce
Add a shake of white pepper
Add the 5 spice powder
Mix 1 teaspoon of corn flour in 1 cup of water and add to the pan
Cover and cook for about 7 minutes
Remove the lid and cook until the mixture sticks together fairly well then add the sesame oil. Remove to a serving dish.
If your sping roll sheets are a bit dry you can steam them before serving. When you serve having a bottle of water with a spray top helps keep them from drying out as you eat.
Put the ingredients in serving dishes and arrange on the table
Now each person assembles their own popiah. First smear some of the sauce (from the earthenware jar) on to the spring roll. Then add ingredients as you please.
Roll the spring roll wrapper around the other ingredients
Munch away !
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All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
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