This was the finale for mother's day and it takes two days of prep work to get everything that is required for popiah ready. Ended up with no leftovers as I had a couple of extra guests who dropped in but I'm not complaining as it means I won't have to be eating leftovers for the next two days.
It starts out with cleaning, peeling and grating Chinese turnips (jicama for those who do not live in South East Asia) and frying the turnips with garlic, fermented bean paste and bean curd. To get the turnips to soften and absorb the flavors. I usually cook the main ingredient a day earlier and leave it to simmer over a slow fire for 5 hours or more. I will reheat and simmer till about the time it is about to go on the table.
This time I made my own egg skin popiah wraps which were a blast to made but I had the factory made ones on hand too.
This was the spread just before we started to dig in. Hard boiled eggs sliced, crab sticks (substitute for crab meat), prawns, julienne cucumber, bean sprouts, lettuce, coriander, fried turnip, ground chili, ground garlic, sweet sauce, ground peanuts and popiah skins.
Egg Popiah skin ingredients:
300 g flour
4 tbsp oil
700 ml water
1/4 tsp water
Mix flour with water and whisk till flour dissolves in the water.
Add the eggs one at a time and whisk to mix.
Add oil and salt.
Heat a non stick frying pan and start making the skins.
Makes approximately 30 skins
Fried Turnip5 turnips -- skinned and grated
4 Bean curd -- cut into strips
4 cloves Garlic -- pounded
1 tbsp fermented bean paste
2 tbsp oil
Heat oil and saute garlic
Add fermented bean curd continue to saute till fragrant
Add bean curd and turnip and fry till well mixed
Simmer till soft and ensure that the pot of fried turnip does not burn
Garnishing ingredients for popiah:
Cooked cocktail prawns