How to Make Potato Popiah
The origin of popiah is from Fujian province in South East Asia. Popiah is derived from the spring roll which is eaten during spring when there is an abundance of vegetables. Throughout Asia, the Chinese has come up with many different types of rolls resulting in such types as the Nonya version of the popiah. Now, not only have the Chinese come up with their own version of popiah, but the Muslim people have also created their own versions of popiah such as potato popiah.
[edit] Ingredients
- 200 gm dice potato
- 200 gm shredded meat
- 6 numbers of small red onions
- 3 numbers of garlic
- 2 tbsp of dry shrimp
- 800 ml – 1 litre of chicken stock
- Oyster sauce
- Chicken powder
- Pepper
- 10 pc of popiah skin
- 2 tbsp oil
[edit] Steps
Making the Filling
- Heat oil and fry dry shrimp till fragrant and then add small red onions and
sautéed till onion is semi cook.
- Add garlic, shredded meat, dice potato and mix well for about 1 minute.
- Add in chicken stock (enough to cover the mixture), oyster sauce and pepper.
- Bring the mixture to boil and then simmer over medium heat for about 5 minutes.
- Drain and set aside.
Making the Popiah
- Lay the popiah skin on a flat surface.
- Add in the filling but not too much.
- Gently roll the mixture with the ends folded inwards.
- Ensure that the popian skin does not tear.
- Fry the popiah till it is golden brown.
[edit]Tips on making popiah
- Do not put too much filling on the popiah as it can tear when cooking.
- Do not fry the popiah on high flame as it can make the popiah over fry.
