A popiah "skin" is a thin paper-like crepe or pancake made from wheat flour (rice flour is sometimes used) which is covered with a sweet sauce (often a bean sauce, a blended soy sauce or hoisin sauce or a shrimp paste sauce (hae-ko), and optionally with hot chilli sauce before it is filled. The filling is mainly finely grated and steamed or stir-fried turnip, jicama (known locally as bangkuang), which has been cooked with a combination of other ingredients such as bean sprouts, French beans, and lettuce leaves, depending on the individual vendor, along with grated carrots, slices of Chinese sausage, thinly sliced fried tofu, chopped peanuts or peanut powder, fried shallots, and shredded omelette. Some hawkers, especially in non-halal settings, will add fried pork lard. As a fresh spring roll, the popiah skin itself is not fried.
I don't usually enjoy this snack... but after trying this stall I want to plan for my first Po Piah party!!
Oh wait before I forget, this stall does catering for parties at a minimum of $50. But my mum knows how to make Po Piah so I have no reason to cater... heehee.
Hooow to get there?
Queenstown Popiah
Blk 40A, #01-484
Margaret Drive Food Centre
Tel: 9781-6307
Opening hours: 11 am - 9 pm
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