Monday, April 02, 2012

FRIED SPRING ROLLS WITH CARAMELIZED CHILI SAUCE / POPIAH GORENG BERSIRA


This is another dish that you can make few variations depending on your preference, some love it raw and fresh, some love it fried and crispy and some love it with build in caramelized sauce. The Malay's love the popiah this way. Fried popiah are coated with caramelized chili sauce. It's yummy, crispy and spicy. Just to cautious you...this dish is very addictive, need to have some self control here.




Fried Spring Rolls With Caramelized Chili Sauce / Popiah Goreng Bersira


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Ingredients:


3 cloves garlic, minced
100 g shrimps chopped
100 chicken fillet chopped
2 green onions, sliced into matchstick pieces
3 red chili, pounded
1/2 cup shredded or finely chopped cabbage
4-6 shiitake mushrooms, cut into matchstick pieces

1/2 cup medium to firm tofu, sliced into matchstick pieces
2 cups bean sprouts
1 carrot shredded
10 french beans thinly slice
1 pkg. spring roll wrappers (thawed if frozen)

STIR-FRY SAUCE:
2 Tbsp. regular soy sauce
2 Tbsp. oystersauce
1 tsp  chicken cube
1 tbsp fish sauce

CARAMALIZED SAUCE
2tbsp chili paste / 2 sudu besar cili kisar
1 tbsp chopped onions and garlic / 1 sudu makan bawang merah n putih kisar
2 tbsp chili sauce / 2 sudu besar sos chili 
1 tbsp vinegar / 1 sdb cuka
1 tbsp sugar / 1 sdb gula putih garam

Directions:


  1. Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add shrimps and chicken fillet. Fry till both changed colour. Add in pounded chili and garlic. Stir-fry until fragrant (about 1 minute). Stir-frying Tip: Add a little water to the wok/pan when it gets too dry instead of more oil.
  2. Add cabbage, mushrooms, cabbage, French beans and tofu (or shrimp). As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened.
  3. Remove from heat and add bean sprouts and spring onions
  4. tossing to mix in.
  5. Do a taste test for salt, adding 1 Tbsp. more fish or soy sauce if not salty enough.
  6. To assemble rolls, place a spring roll wrapper on a clean working surface. Place one heaping Tbsp. of the filling on the wrapper (if using large wrappers, you will need more). Tips: Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you. Also, try not to include too much of the liquid left in the bottom of your wok/pan (a slotted spoon works well for this - drier filling is better.
  7. Now sprinkle some of the fresh coriander and basil over the filling.
  8. Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
  9.  To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When bubbles rise, or when the oil begins to form snake-like lines across the bottom of the pan, the oil may be hot enough. To test it, dip one corner of a spring roll into the oil. If it beginsto sizzle and cook, the oil is ready. If not, wait another 30 seconds to one minute and try again.
  10. Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown (see photo). Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.

TO MAKE YOUR OWN DIPPING SAUCE:
Heat up 2 tbsp oil saute chopped onion and garlic. Add in chili paste and stir fry for 5 minutes. Add in sugar, vinegar and chili sauce. Add water if necessary. Fry till sauce caramelized and add in the fired popiah. Coat well. To serve sprinkle some chopped green onions and fried shallots. Serve hot.

5 comments:

ijayuji said...

Salam kak paty! dtg lagi, sementara kita belum mulakan buat kerja2 yg tak pernah nak abis ni kita jalan2 kenyangkan perut dulu :D kita nmpk set kat bwh tuu haaaaa :D sedappnyerrr! teros lapo perut :D

Mas said...

hmmmm..sedappnya popia goreng bersira....
lanma gak mas tak buat..
selalu beli jerk..he3

♥♥azatiesayang ♥♥ said...

salam kak paty..rajinnya akak menyira popia nie.
atie pon jarang buat gak..
Beli kat pasar malam..hihi

CT Delima said...

As'aslam Kak Paty

Lamanya ct tak mengomen dan borak2 lat kotak kemon dengan kak Paty ni, rindu rasanya. resipi dah panjang berjela yang terlepas semuanya sedap2 belaka.

Tambah pula ada popiah bersira pedas ni, ct masih tak pernah buat lagi kak, sebab anak2 tak berapa suka yang bersira ni, kalau buat yang goreng biasa pun makan sikit aje :)

Uncle Lee said...

Hello Paty, now you've done it! Wow! It looks so lupa nama mak delicious!
Tetapi nama tu stengsh batu panjang, nak pronounce dua minute, ha ha.
Just joke joke, ya.

Ini kalau dapat you jemput datang makan, mest pakai necktie....
You really very creative....outstanding!
Have a nice day.
Lee.

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