I've not made popiah for years. Too much work involved. This had been a favourite in the Lim family and I'm glad I learnt how to cook it. It's different from how Ing cooks it where she dumps everything in and it's done.
Today while in the market, I saw popiah skin. Decided I have to make it since it's still holiday and CNY and I'm not in a stressed mode yet. So picked up all the ingredients needed.
One picture missing...shallots. First of all, I fried the shallots in my vision pot. I discovered vision pot is great for frying shallots or garlic till crispy as the heat is even. Place the shallots into the oil before it gets hot. It takes a while to brown....once it browns, lower the heat and remove the shallots. It is evenly browned, real crispy and fragrant. Leave the oil for frying all the other stuff.
KC is the expert in folding popiah. So this is how it is done. Skin at the bottom. Lettuce. Put some sauce onto the lettuce.
(Forgot to mention how I cooked the sweet sauce. Bought a bottle from the market. Fried some chopped garlic, put in a bit of sambal which Ing cooked for me and then half bottle of the sweet sauce. Add a small spoon of sugar....fantastic sauce.)
Put the turnip, taukua, cucumber .... oh yes bean sprouts/taugeh (blanched in hot water), chinese sausage, egg, prawns and onions. Roll it up!!! I started work at 10am and food was only ready at 1pm. That was lunch and dinner ... really healthy. Three popiah and a bowl of soup ...the tummy is overfull!
Maybe I can put some tables out and add Penang laksa to the menu!