Popiah

Popiah is a nice yummy snack but need lots of slicing of ingredients.  I am very happy that I manage to prepare this for own family.  Hubby said it is very nice.  All preparation made me busy for the whole afternoon.

Bangkwang, carrot and mushroom for frying

Seasoning needed for frying the ingredients for popiah filling

Ingredients:

About 25 sheets of Popiah Skin

850 - 900g jicama (bang kwang), grated

1 large carrot, grated

4 pieces of shitake mushroom, sliced thinly

1tsp light soya sauce

1.5 tsp salt

1.5 tsp chicken powder

550-600ml water

Dash of pepper

lettuce

2 pieces of tofu, diced and pan fried

Some bean sprout, blanched

2 hard boiled egg, cut into small pieces

2-3 chinese sausage, diced and panfried

Some small prawns, shelled and deveined, blanched

Grounded roasted peanuts

Minced garlic

Sweet sauce

Chilli(optional)

Method:

1. Heat oil in wok and fry minced garlic till fragrant. Add in jicama, carrot and mushroom and stir fry for few minutes till they turn slightly soft.

2. Add water. Then add soy sauce, salt, pepper and chicken powder. 

3. Bring to boil and then simmer for 2hrs.

4. Now ready to wrap the popiah.