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Popiah filling recipe singapore mai

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Popiah filling recipe singapore mai

Relating to this recipe: Popiah can be obtained at pretty much every hawker center but nothing can beat homemade. It's fun for everyone when many are arriving for supper. Simply have everybody perform the work. I would not attempt to help make the skins myself. Just purchase them from the legit popiah skin maker. But buy frozen skins only when really desperate!

Ingredients
Serves: 8

  • 2 bangkwang (turnip), peeled and shredded
  • 1 carrot, peeled and shredded
  • two tablespoons vegetable oil
  • 4 cloves garlic clove, chopped
  • 1 tablespoon soya sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon white-colored pepper
  • 24 popiah skins
  • 24 lettuce leaves
  • Condiments
  • chilli sauce
  • sweet soya sauce
  • minced garlic clove
  • Fixings
  • 3 lap cheong, sliced
  • 300g cooked small prawns
  • 5 hard steamed eggs, chopped
  • 200g beansprouts, blanched
  • 50g ground roasted peanuts
  • 50g pork cracklings

Directions
Prep: 30 min › Prepare: 1 hr 20 min › Ready in: 1 hr 50 min

  1. Inside a large wok, heat the oil and add some garlic clove. Prepare until aromatic adding the bangkwang and carrots, Stir and prepare until soft. Season with soya sauce, sugar and pepper.
  2. Put the filling mixture inside a slow oven and prepare for one hour.
  3. To put together the popiah, lay a lettuce leaf on the popiah skin and brush with 1 teaspoon of sweet soya sauce, chilli sauce to taste and a few minced garlic clove. Place a spoonful of filling and garnish with fixings as preferred. Wrap popiah and eat!

Make ahead

Everything can be created ahead and refrigerated so save the strain and spread the job out over a few days!

Other ideas

Families recipe differs: add tofu, cabbage, or three-layer pork.

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