- 300 g high protein flour
- 50 g flour
- 1/2 tsp baking powder
- 1/2 tsp sugar
- 2 tbsp lukewarm water
- 2 tsp instant yeast
- 250 ml water
- 1/2 tsp bicarbonate of soda
- 1/8 tsp alum (pak fun)
- 1/8 ammonia powder (chow fun)
- 1 tsp salt
note: alum is K.Al(SO4)2.12H2O or NH4.Al(SO4)2 whereas ammonia powder is NH5CO3. Available from McCormick
- mix ingredient (A) with electric mixer.
- mix ingredient (B) and allow to froth, 10 min.
- combine ingredient (C) together
- Mix (B) into (A) well, followed by (C) and beat for 5 min until soft dough forms.
- Cover and leave aside to double in size.
- turn out dough onto a lightly floured surface and knead until smooth.
- roll out into a long rectangle, then cut into strips
- place two strips, one atop the other and allow to rest, 5 to 10 min
- heat wok with oil until hot. press lightly on the two strips of dough with a satay stick
- stretch the strips a little and lower into hot oil
- deep fry until puffy and golden brown
The recipe produces dish similar to hai Express Massaman curry.
- 1/2 to 1 pound (0.45 kg) chicken pieces or chopped chicken breast/thigh
- 1-2 medium potatoes, cut into chunks
- 1 unit of 14 oz (or 400 ml) coconut milk
- 1 small red pepper, thinly sliced
- 1 medium tomato, sliced
- 2 tbsp coconut oil (or vegetable oil)
- 1/3 cup onion, sliced
- 1 thumb-piece ginger, grated
- 4-5 cloves garlic
- 1 red chili, sliced or 1/2 to 3/4 tsp chilli flakes or other alternatives
- 1/2 cup chicken stock
- 1 stalk lemon grass, minced
- 3 bay leaves
- 1 tsp tumeric
- 1/4 cup, chopped unsalted roasted cashews
- 1 tsp ground coriander
- 1 tsp whole cumin seed
- 1/2 tsp white pepper
- 1/8 tsp cardamon
- 1 tsp tamarind, or substitute with lime
- 3/4 tsp shrimp paste (belacan)
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- heat wok
- add oil and saute onion, ginger, garlic and chilli
- stir until fragrant
- add the stock and the following: lemonglass, bay leaves, tumeric, chopped cashews, ground coriander, whole cumin seed, white pepper, cardamon, tamarind, shrimp paste, fish sauce, and sugar.
- Stir and bring to a light boil
- add in chicken, stir to coat with the spicy liquid, then add the coconut milk and potatoes
- stir and bring back up to a boil
- reduce heat to low, or just until a good simmer, 30-40 min or until chicken and potatoes are tender
- add red pepper and tomato last
- taste and season, i.e. fish sauce (salty), chilli (spicy), sugar (if too sour), tamarind (if too salty/sweet), coconut milk (if too spicy).
- Add cashew. Mix and serve.
This recipe can be used for other type of pickled fruits (e.g. mango) or veggies (e.g. cabbage, cucumber, ginger, and carrot)
- 1 green unripe papaya
- 1 tbsp salt
- 5 to 6 red chillies (chilli padi)
- 250 ml good quality vinegar
- 250 ml water
- 250 g sugar
- Cut away papaya skin.
- Slice papaya into thin slices
- Place in clean bowl, add salt, mix and allow to marinate, 1 hr until papaya soften
- squeeze out access liquid
- place vinegar, water and sugar into heavy based saucepan and bring to a low simmering boil, 10-15 min
- remove saucepan from heat and set aside to cool completely
- pack papaya slices and chilli padi in a glass jar.
- pour in cooled vinegar syrup
- allow to marinate 2-3 hrs before serving
- store in fridge for extra crunchy taste
Sweet sauce recipe here can be used as a base to make innovative flavours (see BBC roux recipe), e.g. fermented soy bean (tau cheong), honey, malt, plum, spicy (chilli) sauces/paste.
- 2 tbsp oil
- 2 tbsp flour
- 2 tbsp fermented soy bean (tau cheong)
- 3 tbsp sugar
- 1/2 tsp dark soy sauce
- 240 ml (or 1 cup) water
- heat oil in wok over low heat
- add in flour and stir to form roux (fat+flour cooked to thicken sauce)
- Prepare soy bean stock: add in fermented soy bean and sugar in water. Stir until assimilate.
- Add in the stock to roux and stir well to smoothen.
- taste and season: add in sugar and water to adjust taste and texture.
- strain the sauce with strainer to acquire smooth texture.
Roux basic white sauce (2)
- 40 g butter
- 40 g flour
- 290 ml milk or stock (for thick texture) or 450ml (for thin texture)
- melt button in pan and add in flour
- stir until it form smooth paste, 2 min
- stir 1/5 of stock/milk into the paste and allow to boil, then start stirring until it form smooth blend
- add gradually the remaining of stock/milk, repeat the boiling and stirring to blend. This will produce consistent smooth texture.
- Home-made tim cheung (sweet sauce) by terrywg
- BBC roux recipes by Fanny Cradock
Popiah can be healthy and delectable diet. You can innovate with the popiah filling to suit your preference.
- 600 g flour
- 1 tsp gluten-rich tapioca flour (optional)
- 1 tsp salt
- 200 ml water
- sift through the dry ingredients
- mix the rest of the ingredients
- knead the dough (sometimes rest the dough in water overnight helps)
- it should be a bouncy texture, and should stick to your hand
- Heat up wok without oil and make sure to use non-stick pan (easier)
- when the wok is hot, spread the dough around the wok in a thin layer
- size is approx 6 inches in diameter
- remove when cooked, 30 sec
other alternatives that uses egg will have slight changes in the popiah flavour that I’m accustomed to.
- 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
- Heat wok with oil
- Saute dried shrimp until fragrant, then add in garlic.
- Add in jicama, carrot and mushroom. stir fry until softened.
- add in seasoning, e.g. light soy saue, oyster sauce, salt, and pepper.
- Bring to boil and reduce heat to simmer
- 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)
- chicken shreds (stir-fried and coated with soy sauce)
- Chinese sausage (lap cheung), sliced