May 23 2008
Popiah (Spring Roll)
I remember during my childhood days, whenever there were festivities, we would always go to a local shop and buy a pound of fresh popiah skin. I love watching the “popiah maker” make the fresh skin. He would hold a ball of dough in one hand, rub the dough on a hot flat plate to form the skin and pulls the extra dough off with a “plop”.
Unfortunately the only popiah skin that are available here are the frozen ones. Normally I use them for making fried spring roll. They are good but sometimes I crave the non-fried version. I have tried to make my own. The dough turned out good but I found out that that rubbing & plopping requires a whole lot of skill!! I just don’t have that skill!! :( Then someone told me to try steaming the frozen popiah skin, and so I did. To my surprise, it turned out pretty good. Of course, the fresh ones will always be the best but this will do for now till my next trip home.
I forgot to take a photo of the filling. The filling consists of jicama, pork, dried shrimp and chinese sausage.
Stumble it!
4 responses so far
pardon this amateur cook,but what’s jicama? And what is it called in chinese dialect?
Your popiah sure looks good. I love home cook stuff !!
In Melb, when my mum makes popiah (enough for 20 or so people over 2 days), she uses the frozen springroll skin from Singapore. They are fresh once thawed and just as nice. You make me feel like having popiah.
you so ‘geng’ can make your own poh piah puai? it is definitely a lot of work for a small amount of enjoyment. i never make fresh poh piah here since i am the only one that likes it, hubby likes egg roll (deep fried kind). i only eat poh piah when i go back to malaysia … which is … soon!!
Thanks for the steaming tip…. I must try it with the frozen skin, which doesn’t taste so good, and we were going to “write it off”.