Popiah

I'm remember ten years ago the price we get it on pasar malam per roll about RM 0.70 but now I think around RM 1.50 to 2.00 per roll, too much different. One roll is not enough for me at least 2 to 3 rolls. Then I'm prepared one time using spring roll pastry but the taste totally different. But we can't get the ready make popiah skin here, that we can get it in K.L easily. 

Then my shark say why we can't make it ourself, I'm start to seach for the recipes and give a try. The result coming out perfect, we can have the taste of Malaysia in here as well. And we can show to my little monster what is call Popiah and how to make it, they enjoy because can choose any filling they like, is playing time.

Recipes source : Seasaltwithfood

Ingredients for the batter

800gm plain flour

1 1/2 tsp sea salt (I'm using normal salt)

800ml water

(Makes around 50 pieces using 7 to 8inch pan)

Method

1. Combine all the ingredients in a mixer bowl. Stir to mix , wrap with cling film and let it rest for at least 3 hours. ( I'm put in the fridge overnight)
2. Beat the batter for about 15 minutes, or until the batter is smooth and elastic.
3. Prepared a non stick pan on a medium heat. Once the pan is hot, lower the heat slightly. Using one hand, coat the batter and rub onto the pan. Then use the other hand to peel off the wrapper when is cooked. ( The side of the skin coming off from the pan that means is cooked)

Notes:

Just need to beat the batter until smooth and elastic not over beat.

Must be practice a bit to coat the batter onto the pan quickly in a circular motion using one hand. (The first  few skin is always not perfect)

The temperature of the pan have to be just right, not too hot.

Can refer to seasaltwithfood video How to make Popiah Skin/Wrapper.

Ingredients for the filling

(Is flexible, you can add anything)

Fresh lettuce

Cooked jicama (I'm using cabbage)

Cooked Lap Cheong(chinese sausage) chopped small

Cooked Bean Sprout 

Fresh Cucumber, shredded

Cooked Omelet, shredded

Cooked dried shrimp, chopped

Fried Shallot, I'm using ready make from ikea

Sweet Sauce/Hoi Sin Sauce

Chili Sauce

To serve : Place a popiah skin on a plate or flat surface and spread some sweet sauce and chili sauce, follow by lettuce, cooked jicama and all other filling. Wrap it up like spring rolls and serve.

For the jicama

1 medium jicama, peeled and shredded

2 shallots, peeled and sliced

2 tbsp Oyster sauce

1 bowl water

Sugar to taste

Salt to taste

2 tbsp dark soy sauce

Pinch white pepper

Vegetable oil

Method

In a large wok, heat some oil, add the shallots and cook till fragrant. Mix the shredded jicama, stir.

Add the other ingredients except sugar and salt, mix to combine and bring to boil. Lower the heat, simmer until the jicama has softened. At last season with sugar and salt.