FRESH SPRING ROLLS - NYONYA STYLE / POPIAH BASAH ALA PERANAKAN

This is heavenly good and when come to spring rolls nothing can beat the Nyonya-Peranakan style. I love this so much. In Penang you can have the store bought fresh popiah either from the Chinese Food Court or from the Mamak Food Stall. Both made deliciously good popiah. Good popiah lies on the sauce. If you can make a good sauce then a BIG THUMB UP will be given to you. There are a few variation for popiah sauce, you need a good judgement to prepare one. This is my Nyonya Fresh Popiah version.

I always emphasizes on the fun part - the assemble part!!!I sprinkles ground fried shrimps, fried shallots, sliced omelette and fried shallots....these made a great impact on your popiah. Top with your best sauce and some ground peanuts and toasted sesame...ola...ola...yours will be the best POPIAH in town.

Ingredients

• 1 large turnip, grated (also known as jicama or locally known as bangkuang)/ 1 biji sengkuang Cina diparut
• 
2 pieces of bean curd, diced into small pieces
 / 2 keping tofu dipotong dadu kecil
• 150g of small or medium shelled prawns (deveined and cut into small pieces) / 150 g udang hidup dicincang halus
• 3 eggs 
make an omelette and slice thinly / 3 biji telur dibuat telur dadar dan dihiris halus
• 5 cloves of garlic, chopped finely / 5 ulas bawang putih dicincang halus
• 
Fried shallots* / Bawang goreng
• Fresh Chinese lettuce leaves, wash and drained dry (normal lettuce is fine too) / Daun salad segar
• 1/2 cup fried dried shrimps- ground / 1/2 cawan udang kering goreng dan tumuk
• 1/2 cup chopped green onion / 1/2 cawan daun bawang dicincang halus
• 1/2 cup ground peanut / 1/2 cawan kacang tumbuk
• 1/2 cup toasted sesame seed / 1/2 cawan bijan panggang
• Fresh popiah wrappers / Kulit popiah segar

(Other vegetables such as bean sprout, french beans, bean sprouts or carrots can also be added to cook with the turnip filling.)/ Ikut pilihan boleh juga dimasukkan taugeh, lobak merah atau pun kacang buncis.



Seasoning for turnip filling:

1 tsp soy sauce

1 tbsp oyster sauce

1/2 tsp white pepper powder


1/2 tsp sugar

1 cup water

Sauces:

1/2 cup Hoisin sauce or sweet sauce 
/ 1/2 cawan sos hoisin

30 dried chilies soaked / 30 tangkai cili kering direndam

10 dates soaked with 1/2 cup water/ 10 biji buah kurma rendam dengan 1/2 cawan air panas 

sugar and salts to taste / gula dan garam secukup rasa

Blend chilies and dates to form fine and wet paste / Blend cili kering dan buah kurma sehingga halus dan menjadi pes basah. 

In a wok heat up the wet paste for 10-15 minutes, add hoisin sauce and some sugar. Simmer until thickens and remove / Dalam periuk masak cili dan kurma selama 10-15 minit. masukan sos Hoisin dan sedikit gula dan garam Adjust rasa. Terus masak sehingga sos pekat.

* Cook's Note - You can add in turnip juice if the sauce is a bit dry / Masukkan air sengkuang tadi untuk menambahkan kemanisan pada sos atau jika sos terlalu kering

Method

• In a wok, heat oil on medium fire, and fry chopped garlic until fragrant, and then add in grated turnip. Add soy sauce, sugar and pepper for seasoning. Stir fry for the first 5 minutes./ Panaskan minyak dan tumis bawang putih sehingga naik baunya. Masukkan sengkuang dan sauce seasoning dan kacau selama 5 minit.
• Add chopped shrimps and water reduce heat to low, cover and leave the turnip to cook for another 30 - 40 minutes until soft.  hen cooked, strain the juice into a small pot and keep warm.  The juice will be used as a gravy over the popiah.  / Masukkan udang dan masak sehingga masak lebih kurang 30-40 minit sehingga betul-betul lembut. Angkat dan toskan airnya. Simpan air sengkuang untuk membuat sos pedas nanti.
• Set aside/ Letak sebelah dan sejukkan

Here comes the fun part.  Let's Rock and Roll your popiah!

• Lay a piece of the popiah wrapper on a plate and spread one teaspoon of sauce the middle. / Letakan kulit popiah dan sapukan sos ditengah-tengah
• Place lettuce leaf over the sauces.  / Letakkan daun salad
• Spoon 2-3 tablespoons of the strained turnip filling onto the leaf.  / Sendukkan inti sengkuang
• In layers, top with fried bean curd, egg omelette, fried shallot crisps, fried dried shrimps and green onion/ Taburkan tofu goreng, udang kering goreng, bawang goreng daun bawang dan telur dadar
• Fold the sides of the wrapper, tuck in firmly and roll up tight. Cut into three or four pieces./ Gulungkan dan potong 3-4.
• Pour a tablespoon of sauce and sprinkles ground peanuts and toasted sesame / Letakkan sos diatas dan taburkan kacang tanah goreng dan bijan panggang.   

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Ini adalah satu kenikmatan kalau kena sos yang bagus dan inti yang lengkap. Untuk dapatkan hasil yang memuaskan jangan guna jalan pintas, biar teliti dalam penyediaan insyallah popiah anda akan jadi world class popiah. Untuk tujuan itu saya begitu teliti menyediakan intinya, sosnya dan susunan ininya. Biasanya saya akan asingkan tofu, udang kering , telur dadar daripada inti asal. Saya lebih gemar taburkan bahan ini di atas inti sebelum ianya digulung. Mak aiii terasa udang kering, terasa telurnya dan terasa daun bawang dan bawang goreng.

Untuk sosnya saya lebih gemar masukkan buah kurma dan campur dengan air lebihan sengkuang. manisnya, lain dari manis gula. untuk membuat sos ni kena pandai adjust. Susah hendak memberi sukatanya...guna mesurement lidah lagi tepat.  SELAMAT MENCUBA

Next Post - Asam Pedas Daging Tetel

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