Simplest Popiah wrapper

Popiah can be healthy and delectable diet. You can innovate with the popiah filling to suit your preference.

Popiah wrapper

-Ingredients

  • 600 g flour
  • 1 tsp gluten-rich tapioca flour (optional)
  • 1 tsp salt
  • 200 ml water

-method

  1. sift through the dry ingredients
  2. mix the rest of the ingredients
  3. knead the dough (sometimes rest the dough in water overnight helps)
  4. it should be a bouncy texture, and should stick to your hand
  5. Heat up wok without oil and make sure to use non-stick pan (easier)
  6. when the wok is hot, spread the dough around the wok in a thin layer
  7. size is approx 6 inches in diameter
  8. remove when cooked, 30 sec

other alternatives that uses egg will have slight changes in the popiah flavour that I’m accustomed to.

Popiah fillng

-Ingredients

  • 900 g icama thinly sliced
  • 1 large carrot
  • 2 to 4 pieces shitake mushroom, sliced thinly
  • 1 tbsp dried shrimps (soaked in water to soften)
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • Pinch salt
  • Dash of peper

-method

  1. Heat wok with oil
  2. Saute dried shrimp until fragrant, then add in garlic.
  3. Add in jicama, carrot and mushroom. stir fry until softened.
  4. add in seasoning, e.g. light soy saue, oyster sauce, salt, and pepper.
  5. Bring to boil and reduce heat to simmer
  6. Add water to prevent drying and continue to simmer until jicama is softened to taste. add seasoning if required.

-other ingredients to popiah

  • fried eggs, sliced thinly
  • sauces, e.g. cantonese sweet sauce (Tim cheong)
  • chilli sauce (with garlic)
  • lettuce
  • chicken shreds (stir-fried and coated with soy sauce)
  • Chinese sausage (lap cheung), sliced

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