Popiah is a Chinese style fresh spring roll. It’s perfect combination of sweetness from the flour sauce, the savouriness of ingredients, the spiciness of spices, and the crunch of cooling vegetables makes this dish heavenly! The two common ways to enjoy this dish is holding them like a burrito, which some prefer, while others cut the popiah roll into slices and pick them up with chopsticks.
Share Food’s extraordinaire home cook Jeffrey Yeo brings to the table his secret recipe of Hokkien Popiah. His devotion to culinary perfection is truly inspiring. Dedicating his time and patience into every dish result in home cooked food that is of high standards and quality.
It may look like a simple dish but don't be surprised that the steps are time-consuming. Every step and ingredient are handpicked, scrutinised and perfected before its final plating. A true advocate to delicious home cooked food.
We are proud to present Jeffrey Yeo's amazingly yummilious Hokkien Popiah!
Here are the ingredients you will need: [Fillings] turnips, carrots, Beijing cabbage, leeks, bamboo shoots, French bean, yellow onions, garlic, young ginger, shallots, bean curds, dried shrimps, popiah skin, [Seasonings] sea salt, Chinese cooking wine, light soy sauce, sesame oil, cornflour, pork stock, spare ribs, prawn stock, prawns, [Condiments] egg omelette, local lettuce, bean sprouts, small prawns, sweet dark sauce, sweet roasted ground peanuts, garlic, garlic chilli sauce and coriander leaves.
Day 1: Prepare the turnip, carrots and bean curd
Firstly, shred the turnip and carrot.
Place them in the large stock pot and cover it. Store it in the fridge overnight to allow the water from the vegetables to evaporate. Place the bean curds between tea towel, set them in the fridge to dry out overnight too.
Day 2: Prepare the ingredients
First step: Prepare the pork stock.
Boil 1.5 litre of water in a pot. Blanch and drained the pork to remove any impurities. Add 1 teaspoon of salt and pork into the pot and poached for 20 minutes.
Second step: Prepare the ingredients using food processor.
Shred bamboo shoots, leek, Beijing cabbage and French beans separately.
Third step: Cook the vegetables.
In a heated pan, fry garlic and oil. Stir-fry carrot and turnip with salt. Set aside.
Stir fry oil, garlic, minced onions, shallots and ginger till fragrant. Add in leek, bamboo shoots and salt. Mix well and set aside.
Stir-fry oil, garlic and dried shrimps till fragrant. Add in cabbage, sesame oil and Shaoxing wine and mix well. Set aside.
Stir-fry oil and garlic till fragrant. Add in French bean and salt. Mix well and set aside.
Fourth step: Prepare the pork belly.
Boil pork belly in pork stock for 20 minutes. Remove and wash it under running water. Sliced thinly
5cm x 0.5cm strips.
Stir-fry pork belly with oil and garlic till it’s fragrant. Set aside in the stock pot.
Fifth step: Simmer the ingredients in stock pot
Simmer stock for 1 hour. Stir occasionally to prevent the ingredients from getting burn.
Sixth step: Pan-fry the bean curd.
Coat the beancurd with cornflour. Pan-fry beancurd till it’s slightly golden brown. Place it on a kitchen towel and drain the oil.
Fry the beancurd for the second time to increase its crispiness. Remove from pan and let cool on the kitchen towel. Slice it thinly and set aside.
Seventh step: Add the beancurd into the stock pot and simmer again
Add the sliced beancurd into the stock pot. Allow it simmer for another thirty minutes.
Day 3: Cook prawn stock and assemble the popiah
First step: Cook the prawn stock
Pan-fry prawns on high heat for seven mins. Add water and simmer prawns for forty-five minutes.
Second step: Simmer the fillings
Pour 40 ml of prawn stock into the popiah filling and simmer for an hour. Stir occasionally to prevent it from getting burnt.
Step 3: Assemble the popiah
Lay two layers of popiah skin. Lay lettuce leaves, popiah ingredients, prawn, omelette, groundnuts, bean sprouts, coriander, chilli, garlic and sweet sauce over. Wrap it up and enjoy!
It is so yummy that you will gobble it down and hurriedly make another without even thinking about it! Try making it this weekend!