Popiah or Spring Roll 薄饼 Recipes Pt 1

Popiah or Spring Roll 薄饼 Recipes Pt 1

Popiah or Spring Roll 薄饼 Ingredients:
1. Fresh winter bamboo shoots 450 g
2. Young carrots 200 g
3. French beans 200 g
4. Ordinary leeks 200 g
5. Bangkwang (sweet turnip) 300 g
6. Cabbage 200 g
7. Taukwa(hard soya bean cakes) 5 pcs
8. Pee hee (dried plaice) 350 g
9. Streaky (belly) pork with skin 300 g
10.Garlic, peeled and pounded 80 g
11.Small shrimps 600 g
12.Water 3 cup
13.Vegetable oil 2 cup
14.Lard 7 tsp

Popiah or Spring Roll 薄饼 Seasoning:
1.Salt 1 tsp to 2 tsp
2.Sugar 1 tbl
3.Light soya sauce 2-4 tsp
4.Dark soya sauce 2 tsp

Popiah or Spring Roll 薄饼 Method:
1. If using fresh bamboo shoots, peel off skin and cut into large pieces. Boil a pot of water, add the shoots, cover and boil for 1/2 hour.The water and shoots will turn yellow. If using tinned bamboo shoots, drain and wash. Shred prepared shoots finely. Bamboo shoots can be stored in water in the fridge.

2. Peel carrots and "bangkwang" and shred finely. Remove rough outer layers of leeks and slice finely. Remove outer leaves of cabbage and shred finely, discarding hard central stems. String the peas or beans and shred finely.

3. Shred "taukwa" finely. Wash shrimps, peel and remove intestinal vein.

4. Boil 3 cups water, add the washed piece of pork and boil for about 1/2 hour till soft. Drain, keep stack, and when pork is cool, shred finely against the grain.

5. Place "wok" over high heat for 1/2 minute, add 2 cups oil and when smoking, add the shredded "taukwa". Deep fry, stirring occasionally for about 5 minutes till golden brown. Drain.

6. In the meantime, peel the "pee hee", discarding bones and skin. After frying the "taukwa", turn the heat down to medium and add 1 handful of "pee hee" pieces to the hot oil. Deep fry, turning occasionally till golden brown, fragrant and crispy. Repeat till all is used up. Discard oil or keep for future use. Pound "pee hee" till fine.

7. Keep 1/2 the "pee hee" to put in the filling. The rest is to be served at the table in plates. If prepared ahead of time, store in air tight container for up to 2 weeks.

8. Wash "wok" and dry. Place over high heat for 1/2 minute, add 1 tablespoon lard into thw "wok" and when smoking, add 11/2 teaspoons garlic and stir fry till slightly crispy. Add shredded carrots and french beans and stir fry till vegetables are limp. Remove to a large pot.

9. Put 11/2 tablespoons lard into the "wok" and when smoking, add 11/2 teaspoon garlic and stir fry till fragrant. Add cabbage, stir fry for about 2 minutes, then add leeks. Stif fry till limp. Remove to large pot.

10.Put 11/2 tablespoons lard in "wok" when smoking, add 11/2 teaspoons garlic and stir fry till fragrant. Add prawns, stir fry till pink, then add "bangkwang". Stir fry till limp. Remove to the large pot.

11.Add 21/2 tablespoons lard and remaining garlic and stir fry till fragrant. Add bamboo shoots and stir fry for about 4 minutes. Add pork, stir well and add "taukwa". Stir well. Add to the pot.

12.With a ladle and pair of chopsticks, mix all the ingredients thoroughly.

13.Add stock and bring to the boil. Add the salt, sugar, light soya sauce and dark soya sauce. Simmer gently for about 1/2 an hour till ingredients are cooked through.

14.Add the 1/2 of the pounded "pee hee", stir into the mixture and boil for another 10 minutes. Eat at once or keep in the fridge.