auntie helen and uncle victor samuel joined us for a popiah lunch/party today. in spite of our bad experience with hup kiat at havelock food centre, your mother still went there to buy the plain popiah skin from the stall as she was on her way for a medical appointment at singapore general hospital.
for the main filling, we used shredded strips of turnip, carrot and french bean. the shredded stuff was first sauteed, before being transferred into a slow-cooker and stewed for many hours. the rest of the filling included bean sprouts, thinly sliced chinese sausages, prawns, groundnuts and lettuce. we spread sweet sauce and ground chilli on the skin, to form the base.
your mother bought one kati (less than a kilogram; 0.625kg) of plain popiah skin for $10.60 from the stall. another place we go to for popiah skin is kway guan huat at 95 joo chiat road. yet another place where we sometimes go to get the skin is at jalan satu, near to the kallang old airport food centre.
to make our own popiah, we first spread the sweet sauce and chilli paste to form the base. next, we layer it with lettuce before putting the filling, followed by the rest of the ingredients - prawns, sausages, bean sprouts and the groundnuts bits.
we start by folding the two sides and then the side nearer to you. roll it and tuck the rest in neatly into a tight and compact wrap.
anyway, there is more than one way to wrap a popiah. the important thing is not to squeeze too much into it otherwise the skin may burst. some people place the lettuce leaf right at the base and the spread the chilli and sweet sauce on the leaf. the rest of the ingredients then follow.
