Hokkien Popiah
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.
Shred the turnip and carrots and refrigerate overnight.
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.
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.
Stir fry pork belly with oil and garlic till fragrant
Fifth step: Simmer the ingredients in stock pot
Simmer stock for 1 hour. Stir occasionally to prevent the ingredients from getting burn.
Simmer for 1 hour, stirring occasionally
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.
Pan-fry then add water and simmer the prawns
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!
Lay the lettuce leaves, popiah ingredients, prawn, omelette, groundnuts, bean sprouts, coriander, chilli, garlic, and sweet sauce over the popiah skin
It is so yummy that you will gobble it down and hurriedly make another without even thinking about it! Try making it this weekend!
Hokkien Popiah
| Servings | Prep Time |
| 4 popiahs | 3 days |
| Cook Time |
| 3 hours |
|
|
|
|
Share Food home cook extraordinaire, Jeffrey Yeo brings to the table his secret recipe of Hokkien Popiah. Don't be surprised that some his dishes may take days of preparation because everything step and ingredient is handpicked, scrutinised and perfected before its final plating. A true advocate to delicious home cooked food.
|
- 1 pieces turnips Large-size, peeled and cut into chunky(1大芜菁，去皮，切成大块)
- 1 carrots Large-size, peeled (1大胡萝卜，去皮)
- ¼ Beijing cabbage cut into halved（¼白菜，切半)
- 2 leeks cleaned（2大蒜，清洗）
- 1 bamboo shoots green portion only （ 1竹笋，只需绿色部分）
- 125 g french bean （125克四季豆）
- ¼ yellow onions minced （¼白洋葱，切碎）
- 10 cloves garlic minced（10瓣蒜，切碎）
- 3cm young ginger minced（3厘米姜，切碎）
- 3 shallots minced (3小葱头，切碎)
- 2 beancurds （2豆干 ）
- 1 tbsp dried shrimps （1汤匙虾米）
- 8 layers popiah skin (8层薄饼皮)
- sea salt （海盐）
- chinese cooking wine （绍兴酒）
- light soy sauce （酱青）
- sesame oil （麻油）
- cornflour （蜀粉）
- 150 g pork belly （150克三层肉）
- 70 g Spare ribs （70克排骨）
- 125 g prawn （125克虾）
- 1 egg omelette cut into thin strips (1个煎蛋，切成薄条。）
- Head of local lettuce picked and cleaned （本地生菜，清洗。）
- 50 g bean sprouts blanched in boiling water （50克豆芽，用热水煮熟。）
- 80 g small prawns poached in brined water and halved （80克小虾。用盐水煮熟，切半。）
- sweet dark sauce （甜酱油）
- sweet roasted ground peanuts （碎花生）
- minced garlic (蒜蓉)
- garlic chilli sauce (蒜蓉辣椒酱)
- coriander leaves (芫荽)
- 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. (将芜菁和胡萝卜切丝， 倒入汤锅里，盖着。放入冰箱里隔夜，让蔬菜的水分蒸发。)
- Place the beancurds between tea towel, set them in the fridge to dry out overnight too. (把豆干包在茶巾里。放入冰箱隔夜，让水分蒸发。)
- Boil 1.5l of water in a pot. Use a ladle and scoop the hot water, blanch and drained the pork about 3 times to remove any impurities. (在锅中煮沸1500毫升水。用舀子将热水淋在三层肉和排骨上, 然后把水排掉，以除去杂质。将这个步骤重复三次。)
- Add 1 tsp of salt and pork into the pot and poached for 20 mins. (把猪肉放入和1茶匙的盐倒入锅里，用小火煮20分钟。)
- Shred bamboo shoots and leek. Scrape clean, set aside.(把竹笋和大蒜切碎。备用。)
- Shred Beijing cabbage. Scrape clean and set aside. (把北京包菜切碎。备用。)
- Shred French beans. (把四季豆切碎。备用。)
- CARROT & TURNIP = Remove the carrot and turnip from the refrigerator. In a heated pan with 1 tbsp oil, add in 1 tsp garlic. Stir-fry carrot and turnip with ¼ tsp of salt. Set aside in stock pot. (芜菁和胡萝卜丝：从冰箱中取出芜菁和胡萝卜丝。在炒锅里热1汤匙油，加入1茶匙蒜蓉。倒入芜菁，胡萝卜丝和¼茶匙的盐，翻炒均匀。煮熟后，放入汤锅里。)
- BAMBOO SHOOTS & LEEK = In the same wok, add in 1 tbsp oil, 1 tsp garlic, minced onions, shallots and ginger and stir-fry until the fragrances releases. Add in leek, bamboo shoots and ¼ tsp of salt. Mix well and set aside in the stock pot. (竹笋和大蒜丝：在同一个锅中，加入1汤匙油，1茶匙蒜蓉，洋葱，小葱头，姜，翻炒直到释放香味。加入竹笋，大蒜丝，¼茶匙盐，混合好，翻炒均匀。煮熟后，放入汤锅里。)
- CABBAGE = In the same wok, add in 1 tbsp oil, 1 tsp garlic, dried shrimps. Stir-fry till the fragrances releases. Add in cabbage, ½ tbsp sesame oil and ½ tbsp Shaoxing wine. Mix well and set aside in the stock pot. (包菜： 在同一锅中，加入1汤匙油，1茶蒜蓉和虾米，翻炒直到释放香味。加入白菜，½汤匙芝麻油和½汤匙绍兴酒，翻炒均匀。煮熟后，放入汤锅里。)
- FRENCH BEAN = In the same wok, heat 1 tbsp oil, 1 tsp garlic, stir-fry until the fragrances releases. Add in french bean and ¼ tsp salt. Mix well and set aside in the stock pot. (四季豆：在同一锅中，加热1汤匙油 ，爆香1茶匙蒜蓉。加入四季豆和¼茶匙盐，翻炒均匀。煮熟后，放入汤锅里。)
- 20 mins later, remove pork belly from stock. Wash it under running water. Sliced thinly into 5cm x 0.5cm strips. (20分钟后，将三层肉从上汤里取出。用清水将三层肉洗干净。切成5厘米×0.5厘米薄片。)
- In the same wok, add in 1 tsp of oil and garlic. Stir-fry the pork till it’s fragrant. Set aside in the stock pot. (在同一个炒锅中，加入1茶匙油和1茶匙蒜蓉。翻炒猪肉，直到释放香味。煮熟后，放入汤锅里。)
- Add in 750ml into the stock pot and simmer it for 1 hr. Stir occasionally to prevent the ingredients from getting burn. (将750毫升上汤倒入汤锅里，炖1小时。偶尔搅拌馅料以防烧焦。)
- Coat the Beancurd with cornflour. (在豆干上涂抹一层薄薄的蜀粉。)
- In a heated pan with oil, pan fry all sides of the Beancurd till it’s slightly golden brown. Place it on a kitchen towel and drain the oil. Heat up the pan again, fry the Beancurd for the 2nd time to increase its crispiness. Remove from pan, let cool on the kitchen towel. (在热锅中，煎豆干的表面直到金黄色。取出，放在吸油纸上。5分钟后，再次放入热锅里煎。5分钟后， 取出，放在吸油纸上让它降温。)
- Slice it thinly, set aside. (切成小块，备用。)
- One hour later, add the sliced beancurd into the stock pot, mix well. Let it simmer for another 30 mins. (一小时后, 将切片豆干加入汤锅中，混合均匀。让它炖多30分钟。)
- In a frying pan with hot oil, pan fry 125g prawns on high heat for 7 mins. (在煎锅中热油，用大火煎125克大虾约7分钟。) In a pot with 450ml of simmering water, add in prawn. Let it simmer for 45 mins. (在锅里，倒入450毫升水和大虾。炖45分钟。)
- Pour 40ml of prawn stock into the popiah filling, simmer for 1 hr. Stir occasionally to prevent it from getting burnt. (将40毫升虾汤倒入馅料里，煨1小时。偶尔搅拌以防止烧焦。)
- 2 layers of popiah skin, lettuce leaves, popiah ingredients, prawn, omelette, groundnuts, bean sprouts, coriander, chilli, garlic and sweet sauce. Wrap & Enjoy! (2层薄饼皮，生菜叶，馅料，虾，煎蛋丝，碎花生，豆芽，芫荽，辣椒，蒜蓉和甜酱。即可享用！)
Facebook Comments