Hi,
here is a recipe for PoPiah:
Filling:
2 carrots, shredded
300g yam bean (mangkuang), shredded
100g French beans, sliced finely
100g cabbage, shredded
50g small prawns, shelled
50g shallots, sliced finely and fried till crispy
2 tbsp oil
1 tsp chopped garlic
Seasoning:
Salt to taste
Sugar to taste
To make filling: Heat oil and fry garlic till fragrant. Add prawns and all shredded and sliced vegetables. Cook till vegetables turn soft. Add seasoning and cook till gravy is almost dry. Remove cooked vegetables and strain to separate gravy stock.
If you are adventurous and want to make your own skin
.. here is the recipe:
Ingredients
600g flour, sifted
1 tsp salt
200–250ml water
Method
Put sifted flour and salt in a large mixing bowl. Add in enough water to make a stiff and pliable dough. Knead until smooth and slap the dough until elastic. Leave aside to rest for 2–4 hours covered with a damp tea towel
Heat a heavy cast iron griddle or non-stick pan over a moderately low heat. Take a handful or a lump of the dough in one hand and press and rub it quickly yet lightly in a circular motion onto the griddle or pan to make a thin paper-like sheet. Always cover the popiah skins with a damp tea towel until required. Repeat until all the dough is used up. (It takes constant practice to achieve the right technique of making the popiah skin.)
For the sauce, we usually use sweet sauce, chilli sauce (just pound about 10-15 chilli), minced garlic and corriander leave.
enjoy!
folic