Tuesday, June 11, 2013

Fried Popiah


  • 250 g flour
  • 1 tablespoon tapioca flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons corn oil
  • 1 large egg, lightly beaten
  • 325 ml water
  • thinly sliced carrots
  • pounded chicken meat
  • garlic
  • sengkuang / jicama


  1. Add oil in a wok and fry the garlic, sengkuang, carrots and chicken meat until it is cooked.
  2. Sift together the ingredients, making sure you do not take too much juice and separate it leaving it to cool down.
  3. Knead the dough. It should have a bouncy texture, and should stick to your hand. Heat up a wok, without oil, and make sure to use a non stick pan, as it is easier.
  4. When the wok is hot, spread the dough around the wok in a thin layer (use your hand as the dough is still sticking to it). Size is about 6 inches.
  5. Remove when cooked (roughly around 30 seconds).
  6. Place the ingredients on the popiah and wrap it up. Thereafter, you may eat it directly or fry it.

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