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A cheesecake that we got for Father’s Day

Our Father’s Day Popiah Lunch

Hello there, dear friends

For Father’s Day last month, I asked my husband what he would like to eat and I would cook it for him and instantly, he said, “Popiah!” Hehe, he has been trying to get me to prepare the ingredients for this for many months now and since it was Father’s Day, I decided to grant his wish!

It is really time consuming cutting and preparing all the ingredients required but the taste of homemade popiahs will more than make up for it.

Although we can easily buy spring rolls (known as popiah in Chinese) from the stalls here, usually the homemade ones are better tasting because there are more ingredients and the fun is in making your own popiahs, sort of like assembling your own pizza! Somehow, the ones sold don’t have the same “oomph” in taste!

Popiah

50 pcs round popiah skins
1 bottle chili (the type that we normally dip into for dimsum or fried finger foods?)
1 packet sweet sauce for popiah or 2 bottles Lee Kum Kee Hoisin sauce

Types of Individual Fillings to be prepared:-

* 50 pcs soft Chinese lettuce leaves (called “Sang Choy”)
* 3 pairs of Chinese sausages, sliced thinly and lightly panfried
* 1 large bowl of bean sprouts, taugeh, lightly blanched
* 1 large bowl of green beans, sliced thinly diagonally, lightly panfried with chopped garlic
* 1 large of cucumber, peeled, deseeded, and julienned

* 5 pieces firm tofu or taukwa, cut into very small bits and stirfry in a bit of garlic and oil until dry in a non-stick pan

* Lots and lots of homemade golden fried shallots (place in airtight jar)

* Cooked mengkuang (recipe below):-
* 3 medium mengkuang or turnip , peeled and finely julienned
* 1/2 cup dried shredded cuttlefish/sotong
* 1 carrot, finely julienned
* 3 pips garlic, chopped
* Water
* 2 tbsps oyster sauce
* 1 tsp or 1/2 cube ikan bilis stock
* salt and pepper to taste

In wok, lightly fry the garlic. Then add in the cuttlefish and fry for 30 seconds. Add in the rest of the vegetables. Stirfry for 2 minutes.

Add in enough water to just cover the mengkuang, bring it to boil. Add the oyster sauce and ikan bilis stock.

Lower heat to medium and simmer for about 30 to 30 minutes until the mengkuang is of the softness that you like. Remember to stir frequently to prevent burning. Season to taste.

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To assemble Popiah

In this order in a large flat plate :-1 piece popiah skin
Some chili and sweet sauce
1 pc of green Chinese lettuce
2-3 tbsps of cooked mengkuang
bean sprouts
cucumber
green beans

taukwa or tofu
sliced Chinese sausages
fried shallots

* Roll up the popiah and take a bite ……yummy!! Remember this is a finger food. Surely, your family would love the efforts that you have put into preparing the fillings and the kids would love to assemble the popiahs themselves.

Bon Appetit! Enjoy your homemade spring rolls or popiahs….delicious!!

Hearty appetites to all,

choesf