Tuesday, March 24, 2009


I cooked Popiah fillings quite some time back, (using the more tedious method that my grandma used - Cabbage, long beans, turnip, carrot, beancurd, hei bi, 2-layered pork), but ironically, it wasn't as popular as the following, which was so much easier to prepare and cook!

  • Cabbage
  • Turnip
  • Carrot
  • Egg (either hard boil or fried, depending on preference)
  • Sausage (heated over wok, no oil required!)
  • Popiah skin - use the type that can only be found in markets. According to the store owners, they can last up to a few months with proper refrigeration.
  • Scallop concentrates
  • Sugar
  • Salt
  • Light soy sauce
1) Stir-fry turnip, cabbage and carrot
2) Add scallop concentrates, sugar, salt and light soy sauce to taste.
3) Add sweet sauce/balachan, 3 tbsp of the veges, egg and sausage to the popiah skin, roll and serve!

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