Breakfast: Popiah and the making of @ Lee Coffee shop

21 Jun 2010 7 Comments (Including 3 Discussion Threads)

by Netster in Foods and Drinks Tags: , ,

I was so hungry last night and ate the whole piece of cheese cake!

This morning I felt bad, as to why I torture my stomach with such a grease? Ohhh so fattening!

Chai Tao Kueh (Hokkien) and Jian Tui (Hakka)

Lee Coffee Shop or Lao Lee as known by the local people here have got lot of foods! I have tried their Chai Tao Kueh and "Jian Tui" (basically it's a peanut puff - something like that)

I love this Chai Tao Kueh and Peanut Puff

Here's my breakfast this morning... The making of Popiah! (awesome I know LOL)

Popiah Skin

Get ready your Popiah Skin

Veggies for the Popiah

Get ready your veggies

Mixed Veggies like Jícama/Yam Beans (Mangkuan)

Place the veggie on top the Popiah Skin and stuff everything else on top :)

Yummy Popiah!

Roll it and slice it

Let's eat!

Wahla! You have one great tasty healthy Popiah good to go!

anyhoo, I hope you find this Making of Popiah informative (although I don't recommend it) LOL

You have a fantastic Monday okay and Happy Weekend and Happy Father's Day to my friend from abroad :)

Posted with WordPress for BlackBerry.

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7 Comments (Including 3 Discussion Threads) (+add yours?)

  1. netster23 netster23
    Jun 21, 2010 @ 08:54:44

    [New Post] Break­fast: Popiah and the mak­ing of @ Lee Cof­fee shop http://netster.flexichat.net/2010/06/21/...
    via Twitoaster

    Reply

  2. Becks
    Jun 21, 2010 @ 15:18:00

    Mmm, that looks really good, I’m hun­gry right now.

    I’ve had a peek around your site after com­ing across via MKL’s blog. I enjoy all the pic­tures, they’re great!
    Becks´s last blog ..My newest additionMy ComLuv Profile

    Reply

    • Netster
      Jun 21, 2010 @ 17:14:51

      Hello Becks, Nice to meet you!

      Since this is your first time here, a BIG ((HUGS)) & ((SMOOTCH SMOOTCH)) to you. –Warn­ing, Net­ster is one crazy cat that love to hug & kiss peo­ple– :D

      Come, I bring you around for foods. :D I promise to bring you for cof­fee. MKL loveeeeee our cof­fee here with­out milk! Awe­some eh :)

      Thank you for your kind words on my pic­tures. Now, my energy level is up for more photos!

      Also thanks for tak­ing your time to com­ment :)

      Mucks!

      Reply

  3. My Kafkaesque Life
    Jun 21, 2010 @ 17:21:48

    Haha.. My fol­low­ers love to fol­low each other ^_^

    Bro, you’re a popiah addict, I will send you to rehab, hehe.
    My Kafkaesque Life´s last blog ..Slove­nia — USA 2:2, World CupMy ComLuv Profile

    Reply

    • Netster
      Jun 21, 2010 @ 18:08:13

      (Singing) Baby I need a rehab yey yey yey…

      Popiah is good for health! You should have it every day too O_O

      Ohh btw, fol­low­ing each other is sexy :)

      Reply

  4. Melika
    Jun 23, 2010 @ 17:22:59

    The Chi­nese hawker ver­sion is made using rice flour wrap­per, which is round – some­thing like Viet­namese spring roll wrap­pers, but not see-through. These are bought in the wet mar­ket and can only last two days if sealed prop­erly and refrig­er­ated. Not many hawk­ers sell these any­more, I think it is because the skin is quite dif­fi­cult to make. The spring rolls made using this skin wrap­per can be eaten with­out deep fry­ing. And they don’t last very long. Has to be con­sumed within hours of mak­ing if not fried.

    This Chinese-style spring rolls are called “Popiah” in our local Fujian (Hokkien) dialect and as wher­ever there are Fujianese, there is popiah. Slightly dif­fer­ent vari­a­tion in fill­ing can be found in Malaysia, Sin­ga­pore and Taiwan.

    So the popiah spring rolls have let­tuce, stir fried jicama and car­rot, stir fried bean curd and bean sprouts, deep fried pork fat, braised pork belly, omelette, and sweet golden sauce. It does sound like a mouth­ful, doesn’t it? I like a lot of hot sweet sauce with it. Some­times we got the ones with roasted peanuts.

    Spring rolls, popiah or not, are spring rolls. The essence behind it is that as long as you can fold some fill­ings with flour-based skin wrap­per, you can safely call them spring rolls. The fill­ings can be any­thing. Roast char­siu pork, chicken, veg­e­tar­ian style beansprout and jicama, pan­fried lamb, cucum­bers. Let your imag­i­na­tion run wild! Go crazy.

    This recipe is the stan­dard ver­sion of the kind of Popiah spring rolls made at home. Not that wild, but you’ll get the gist. Each fill­ing can be a dish on its own. It does seem to look an awful lot of work. I was exhausted after cooking.

    Ingredients

    Fill­ing 1 (pork)

    500 grams pork fat
    275 grams pork belly

    Fill­ing 2 (jicama and carrot)

    1/4 cup cook­ing oil (or excess lard from the deep fried pork fat)
    2 cloves gar­lic, chopped
    250 grams french bean, sliced diag­o­nally (0.25 cm width)
    4 (250 grams) car­rots, cut in thin, match­like stick, about 3 cm long (alter­na­tively, grate the car­rots using veg­etable grater or any grater with largest set­ting)
    1 (600 grams) jicama, cut into the same size as car­rots
    1 tea­spoon salt
    1/2 tea­spoon sugar (optional)
    1/4 tea­spoon ground white pepper

    Fill­ing 3 (bean sprouts and bean curd)

    1/4 cup cook­ing oil (or excess lard from the deep fried pork fat)
    2 cloves gar­lic, chopped
    300 grams bean curd, washed, drained and cubed (0.5 cm)
    250 grams beansprouts
    1 tea­spoon salt
    1/2 tea­spoon sugar (optional)

    Skin

    Let­tuce, washed and dried
    1 (40 sheets) kilo­gram popiah wrap­per about 20 cm in diam­e­ter, alter­na­tively you can use com­mer­cially packed big-sized spring rolls wrapper

    Other condiments

    Red sauce (recipe below, or store-bought sweet chili sauce)
    2 eggs, beaten, fried and cut finely
    1/2 cup shal­lot flakes (recipe)

    Instructions

    To pre­pare pork belly and pork fat

    * Cut the fat into 2 cm cubes and stir fry them with­out oil in a wok over high heat for 10 min­utes. Remove from the wok when the fat has turned brown and really dried out. Soggy fat does not taste good. Drain well on paper towel and store in air­tight con­tainer lined with clean paper towel to soak up addi­tional fat. The lard on the wok can be used to replace cook­ing oil to stir fry other fill­ings, if desired

    * Boil the pork belly (whole) in a pot of hot water for 10 min­utes, uncov­ered. Remove from the pot and drain on paper towel. When cooled, trim excess fat and chop the lean meat into smaller pieces. Set aside for later use

    To pre­pare bean sprouts and bean curd

    * Heat 1/4 cup of lard (or cook­ing oil) in a wok for 2 min­utes. Toss in bean­curd cubes and cook over high heat for 3 min­utes, turn­ing slowly using a spatula

    * Add gar­lic, bean sprouts, salt and sugar, mix well. Reduce heat and cook for another 2 minutes

    * Remove from heat

    To pre­pare car­rot and jicama

    * Wash grated jicama and car­rot under run­ning water for one minute. Drain well on kitchen towel. This will remove the excess starch that will make the dish sticky and soggy after cooking

    * Heat oil in the wok and add gar­lic, stir fry till fra­grant for 1 minute. Stir quickly to avoid burn­ing. Add french beans, car­rots and jicama into the wok. Cook for another 3 minutes

    * Sea­son with salt, sugar and pep­per. Mix well. Reduce heat to low and cover. Leave to sim­mer for 2 min­utes. Remove from heat

    To pre­pare popiah spring rolls

    * Place a piece of wrap­per on clean sur­face. Arrange a piece of let­tuce on the lower part of the wrap­per and spread half tea­spoon red sauce above the lettuce

    * Put one table­spoon of car­rot fill­ing and bean sprouts fill­ing each on top of let­tuce, try as much as you can to only put fill­ing with­out any liq­uid, use a small colander-shaped spoon if pos­si­ble. The liq­uid might most likely soak into the wrap­per, make it soggy and dif­fi­cult to han­dle also most likely to break while fold­ing. Arrange eggs on top of everything

    * Sprin­kle half table­spoon of boiled pork, one tea­spoon crunchy pork fat and some shal­lot flakes

    * Fold the lower part of the wrap­per to fully cov­er­ing the fill­ings and fold in both sides in. Try to fold tightly but care­ful not to stretch the wrap­per too much. Roll the whole fill­ing to the end of the wrap­per and place them on serv­ing plate with the end of the wrap­per fac­ing down

    * Serve with extra sweet sauce

    Recipe for Red Sauce

    * Blend 5 chilies in a blender till smooth

    * Melt four table­spoon sugar with 4 table­spoons hot water. Add 1 table­spoon vine­gar, 1/2 tea­spoon salt and 1 table­spoon hoisin sauce

    * Add the sugar mix­ture to the blender and process till every­thing mixed well. Trans­fer to serv­ing bowl

    Note

    If using fresh spring roll wrap­pers, place the wrap­pers flat on a flat plate and cover well with damp cloth to pre­vent the wrap­pers dry­ing out. If dried out, the rolls will eas­ily break when used to wrap the fillings.

    Reply

    • Netster
      Jun 23, 2010 @ 17:41:11

      Melika,

      Thanks for tak­ing your time to write such a long reply 0_0

      The more I write about the break­fast the more I learn from you. I saw some other blog in Sin­ga­pore writ­ing such a fan­tas­tic review. The only dif­fer­ent I am mak­ing a good progress is my morn­ing break­fast get­ting excit­ing and a my cheap Black­berry cam­era tak­ing such a crap pho­tos! LOL

      But really thank you for writing.

      Love.
      Net­ster 0_0
      Netster´s last blog ..Break­fast: Kam­pua In KuchingMy ComLuv Profile

      Reply

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