Step-by-Step: How to Make Authentic Popiah Singapore-style

Popiah, a popular meal in Singapore and Southeast Asia, is a versatile and delicious wrap that many families treasure in their hearts and kitchens. This traditional food is usually consumed during gatherings, festivals, and special family events. Popiah, with its deep roots in the region's culinary heritage, is a combination of Chinese and Southeast Asian cuisines, serving as a symbol of cultural diversity and unity. Popiah in Singapore is highly regarded not only for its taste but also for the family recipes passed down through generations. It’s a dish that draws people together, and preparing it can be memorable and fun. Let’s take a look at the steps taken to make authentic Singapore-style popiah.

Gathering the Ingredients

To make Singapore-style traditional popiah, you’ll need a few important ingredients. To make the popiah skin, you will need wheat flour, water, vegetable oil, and salt. When combined, these ingredients create a fragile, crepe-like wrapper that holds the filling.

For the filling, you will need vegetable oil, minced garlic cloves, and finely diced small onions. Then you need to mix in shredded jicama (bangkuang), shredded carrots, dried shiitake mushrooms (soaked and sliced), and dried wood ear mushrooms. Afterwards, season with soy sauce, vegetarian oyster sauce, sugar, salt and pepper according to your preference.

To prepare the sauce you will require hoisin sauce, soy sauce, sesame oil, and water. Garnishes include fresh cilantro leaves, chopped peanuts, bean sprouts, and optional sliced red chillies and lime wedges.

If you find it difficult to get jicama, you can use shredded daikon radish instead. Dried mushrooms are frequently found in local grocery stores; however, fresh mushrooms can be used if necessary. If a vegetarian option is not required, regular oyster sauce can be used.

Preparing the Filling

Start by heating one tablespoon of vegetable oil in a large skillet or wok over medium heat. Sauté the minced garlic and diced onion until they are fragrant and translucent. Then, add the shredded jicama, carrots, and mushrooms to the skillet. Stir-fry the vegetables for 5 to 7 minutes, until they are soft but still crunchy.

Season the mixture with soy sauce, vegetable oyster sauce, sugar, salt, and pepper. Continue cooking for about another 2 minutes to enable the flavours to mix together. When the filling is done, take it from the fire and allow it to cool.

Making the Popiah Skin

To make the popiah skin, you should mix about 2 cups of flour, 1 ¼ cups water, 1 tablespoon vegetable oil, and a pinch of salt in a bowl. Then whisk the batter until it is smooth and lump-free. Then you need to heat a nonstick skillet or crepe pan over medium heat and lightly coat with oil. Afterwards, pour a little quantity of batter onto the pan and tilt to distribute it evenly. Cook for 1-2 minutes, or until the edges begin to lift and the skin is set. Then, flip the skin and cook for an additional 30 seconds. Continue this process until all of the batter is used, stacking the cooked skins on a platter lined with parchment paper to keep them separate.

Assembling the Popiah

To assemble your popiah, place a popiah skin on a clean surface. Spread a generous amount of the prepared filling in the centre of the skin, leaving a boundary around the edges. Garnish with fresh cilantro leaves, chopped peanuts, bean sprouts, and optional sliced red chillies. Fold the skin’s sides over the filling, then carefully roll up from the bottom to form a neat, compact wrap.

Serving and Enjoying

Serve the prepared popiah with the dipping sauce on the side. To make the sauce, combine 2 teaspoons of hoisin sauce, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon water. Fresh popiah is an excellent light dinner or appetiser, and it is suitable for sharing with family and friends. Its versatility makes it a delightful dish to make together.

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