Wednesday, May 25, 2011

Easy Popiah

Now that i have made Fresh Popiah Skin, i can't wait to try tasting them.  Can't have a traditional Popiah Meal without the necessary ingredients and a good Popiah Meal require a long lists of fresh ingredients,  I found a huge round cabbage, a pack of snow peas, 2 carrots in the fridge.  There was pork loin in the freezer.  I have been noted to fill my freezer or freezers with food, so if we are to be snowed in for a month, we will not go hungry.  The rest of the ingredients i found in the pantry and i was eating Easy Popiah in a Jiffy.  Do not allow the lack of fresh ingredients hinder you to have a good popiah meal.  Look into your pantry, canned bamboo shoots, water chestnuts, etc are good ingredients, let your imagination run wild, it can even be the kitchen sink and it will taste good.  Make it a vegetarian meal, forget about the pork, and if you want it to be more nutritious, sliced egg omelette is a good ingredient and it brightens the vegetables and kick it up a knotch.


1 1/2 lb boneless pork loin, trimmed and cut into 1 x 1/4-inch strips
5 dried shiitake mushrooms - soak in hot water and slice into strips
1/2 cup snow peas - julienned
1/2 cup carrot - julienned
1/2 cup (1-inch) sliced green onions
2 tbsp minced garlic
2 tbsp minced peeled fresh ginger
1/4 cup dried wood ear mushrooms  - oak in hot water and cut into strips
1/2 a round cabbage - shredded (nappa cabbage is a good substitute)
4 tbsp cooking oil


3 tbsp light soya sauce
1/2 tsp sugar
1/4 tsp freshly ground black pepper
1 tsp cornstarch mix with 1 tbsp water

 Sauce for smearing:

1/2 cup hoisin sauce
1/2 cup chilli sauce

16  Popiah Skins

Marinate for the pork:
2 tbsp light soya sauce
2 tbsp shaoxing rice wine
1 tsp sesame oil
2 tsp cornstarch

Mix the marinate and add to pork and leave in refrigerator for 1 hour, turning occasionally.

Heat 2 tbsp oil in a wok or large nonstick skillet over medium-high heat. Add pork, and stir-fry until pork is cooked and no more pinkish. Add in 1 tbsp minced garlic and 1 tbsp minced ginger.  Stir-fry until fragrant and remove pork from wok.

Add 2 tbsp oil to wok,  add in the rest of the garlic and ginger, then shiitake mushroom; stir-fry , then add in carrots, snow peas, cabbage, wood ear mushrooms.  Cook until vegetables are well combined. . Add pork and thicken with cornstarch mixture.  Cook until sauce is thickened. Add in green onions.

To serve:

Smear a little hoisin sauce and chilli sauce onto a popiah skin.  Put in 2 - 3 tbsp of cooked pork filling and roll it up.  Roll can be served whole or cut into 2 or 3 pieces.



Sonia (Nasi Lemak Lover) said...

it is so easy for me to buy fresh popiah from nearby shop, i love popiah, healthy and yummy! Yours look good too.

Huan said...

Just looked this up.
My Family made Popiah with grated Luobo (long white turnip)
cabage carrot, dried shrimp.
Then there was fried fish egg omlette, lettuce and peanuts with chilli and kecap manis on top.
Yours looks good though for a quick meal.

Lynn said...

You are such a good teacher!
Thank you!

Lynn from Perth

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