Popiah

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!



Ingredients

• 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

Method
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!