15 August 2010


There was a gathering on National Day eve for a popiah party at our place.  A day before the party had to cook the popiah fillings in order that the fillings taste better on the day itself.

Ingredients :
To shred 3kg turnips, 2 carrots, 1 marrow (use a mueslin cloth to squeeze out all the turnip juice)
Slice 1 packet of bamboo shoots finely (from NTUC)
Soak dried mushrooms (approx 10 pieces) and slice into thin slices
Soak 2 tablespoons dried shrimps and pound finely
2 cups chicken stock
2 tablespoon brown bean paste
6  garlics minced finely

Fry bean paste in hot oil follow by garlics and mushrooms till fragrant.  Add carrots and turnips till thoroughly mix.  Pour in chicken stock and add in 1 tablespoon mirin (use salt sparingly as bean paste is salty).  Cover and boil in slow fire till mixtures bubble, then add in marrow and bamboo shoots.  Stirring occasionally to prevent pot sticking.  When mixtures are soft boil for another 10 mins without opening pot cover.  Switch off fire and covered till next day.

On day of party, buy popiah skin (cover with wet cloth to prevent drying) and sauces, fry tau-kau, boil eggs, wash and prepare lettuce. 

Spread sauces (sweet and chilly) over lettuce instead to prevent soggy skin.  Top with minced garlic.

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