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Popiah - The popular snack in Singapore
Popiah in Singapore is a dish that can be eaten for dinner or as a snack in between meals. Popiah is loved by many foodies and people from all over the world.
Traditional popiah is said to have originated in the Fujian region in Southeast of China and is typically enjoyed during the spring season when there are plenty of vegetables available.
It is a very popular dish among the Chinese community in Singapore, reflective of their cultural and traditional roots. During the Qingming Festival of ancestor worship, popiah is often used as an offering.
The secret of any good popiah is its skin. Popiah skin should be chewy, tough, and paper thin. Water, oil, and salt are added to the batter, which is normally made of wheat flour. The dough is hand-churned before being fried on a heated griddle.
To make a popiah roll, a thin coating of sweet sauce, chili paste, and garlic paste is put on the skin. Before wet fillings, dried ingredients and sauces are stacked on top of the skin and covered with a lettuce leaf. The ends are secured after the skin has been wrapped.
Popiah is both savory and sweet. Using the right amount of ingredients is essential in achieving this flavor balance.
