Comments on: Popiah (Spring Roll)

By: bp

bp — Sat, 31 May 2008 03:16:06 +0000

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”.

By: whoisbaby

whoisbaby — Wed, 28 May 2008 21:19:02 +0000

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!!

*envy* enjoy all the yummy food in Malaysia!!

By: Clockwise

Clockwise — Wed, 28 May 2008 15:13:59 +0000

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.

Hey Judy, how are you? Haven’t seen you for a while. Hehe… time to make a trip to the Asian grocery store.

By: allthingspurple

allthingspurple — Fri, 23 May 2008 08:58:26 +0000

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 !!

Jicama is mangkuang in Hokkien. I dun know what it’s called in Cantonese.