POPIAH
Popiah (薄饼 / 薄皮卷 in Chinese) is a Hokkien/Teochew-style fresh spring roll , bigger than a spring roll and not fried. It is eaten anytime of the day with other food like Fried Carrot Cake or noodles-based meal or as a snack .The name in Chinese dialect literally means 'thin biscuit', a reference to the thin flour skins used to wrap the spring rolls' ingredients .
The Popiah skin that is used to wrap the filling is a soft , thin paper-like crepe made of rice flour. All the fillings are cooked before they are wrapped with the popiah skin. The fillings include grated jicama (bangkuang) , julienned turnips and bamboo shoots , bean sprouts, eggs, diced Lap Cheong (Chinese sausage) and boiled egg (usually you will find half of it in a roll of popiah) and maybe prawns or minced pork .
First the skin is placed on a board , chilli paste , garlic paste, dark sweet sauce are spread on the skin then the fillings are placed on the skin and wrapped with it. Once the wrapping is done, the hawker will cut it up, usually into four pieces and it is ready to be served.
A good Popiah should have a correct dose of chilli. Too much of it and you will not be able to enjoy the original taste of Popiah. The Popiah filling is wet but it should not be too wet because it would cause the Popiah skin to break easily .
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
The Popiah skin that is used to wrap the filling is a soft , thin paper-like crepe made of rice flour. All the fillings are cooked before they are wrapped with the popiah skin. The fillings include grated jicama (bangkuang) , julienned turnips and bamboo shoots , bean sprouts, eggs, diced Lap Cheong (Chinese sausage) and boiled egg (usually you will find half of it in a roll of popiah) and maybe prawns or minced pork .
First the skin is placed on a board , chilli paste , garlic paste, dark sweet sauce are spread on the skin then the fillings are placed on the skin and wrapped with it. Once the wrapping is done, the hawker will cut it up, usually into four pieces and it is ready to be served.
A good Popiah should have a correct dose of chilli. Too much of it and you will not be able to enjoy the original taste of Popiah. The Popiah filling is wet but it should not be too wet because it would cause the Popiah skin to break easily .
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs