If you’re a visitor to Malaysia, then Kopitiams are a definite place to frequent during your trip. It serves a variety of food that caters to the the littlest of appetites to the larger ones. You can visit them in the morning till late afternoon.
Popiah is a dish commonly found in Kopitiams all over Malaysia. Somewhat similar to a burrito, the Popiah is a type of spring roll that is served fresh. Fresh vegetables and juicy meat and a variety of tasty sauces wrapped in a thin paper-like crepe makes this dish a mouth watering experience for anyone.
- Spring roll wrap (note you want to get those made out of wheat-flour and not noodle-flour)
- Turnip (the correct ingredient to use is jicama, unfortunately I couldn’t source this ingredient. In Malaysia, it is commonly known as sengkuang)
- 2 medium size carrot
- 1 can 225g water chestnut chopped fine. You should be able to purchase this in Tesco
- 250g of minced meat or shreaded chicken pieces (marinated with a dash of soya sauce, sesame oil, oyster sauce and white pepper)
- 1 X iceberg lettuce
- 3-4 handfuls of bean sprouts
- 2-3 eggs, beaten and fried to look like a crepe, then cut into shreds of 1-2 cm thick
- Fried shallots
- Sweet soya sauce
- Garlic chilli sauce
- Grate turnip and carrot
- In a large wok, stir fry the marinated minced meat until it is cooked all round
- Add in the turnip, water chestnut and carrot and give it a little more of a stir
- Add 1 cup of water and reduce heat to medium low
- Let contents simmer until the water is reduced then let it cool for 30-45 mins. Retain whatever that is left of the juices/gravy
- Blanch bean sprouts and set aside to cool
- Now to wrap – before you begin, watch this video to see how the professionals do it. I recommend to use a sushi mat, this can help make the wrapping process easier.
- Shred iceberg lettuce into medium size and lay it across the spring roll wrap
- Next place the turnip, water chestnut, carrot, minced pork mix on top of the lettuce.
- Add a slice of egg
- Add a small handful of bean sprouts
- Squeeze in a generous amount of sweet soya sauce and garlic chilli sauce
- Top it up with some fried shallots
- Wrap and slice across the roll about 2-3 cm thick.
- Pour gravy over the wrap and serve with even more garlic chilli sauce.
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