Roast Dish

Recipe by Eddy Kuan, compiled by Julie Yap.

Roast Duck & Rice recipe
Roast Pork Recipe

My First Popiah

Let's recall what's my ingredient... sengkuang, tomato, cabbage. Yeap... whatever I could find in the kitchen/at home! I chopped off the ingredients into tiny pieces, fried it with some herbs and wrapped it up with the springroll skins that have been in the freezer for umpteen months. No worries, it's still within eatable date. While I was wrapping, my niece came around and after asking my permission to taste one, she said she liked it and ate some more. Infact I follow suit, tried a few pieces, indeed it's good. Infact healthier compare to the fried ones.

Just for the record, this was done on 22 Aug 2009, just have time today to upload the pix.

I did more cooking, will digg out pix later.

Popiah, Spring Rolls

http://www.astro.com.my/vizhuthugal/images/FRIED%20POPIAH%20%28SPRING%20ROLLS%29.pdf

Was searching on the internet for ingredients for fried spring rolls and I bumped into the above link. Here is the recipe.

Ingredients:

10 pieces of popiah skin

50g carrot (shredded)

1 tofu (mashed)

100g beansprouts

1 tsp oil + oil for frying

½ tsp salt

Method:

1. Heat up the oil in a wok.

2. Add tofu, bean sprout, carrot & salt and fry until the vegetables are cooked.

3. Set aside to cool.

4. Once cool, add a tablespoon of the filling (according to estimation) on the

popiah skin.

5. Wet both ends of the popiah skin with a little water so that it sticks well and

roll it like kuih ketayap (surulappam)

6. Heat up the oil in a frying pan and fry the rolled popiah until golden brown.

Note: Can be eaten with chilly/tomato sauce.