Joe's mum made a whole lot of popiah today for dinner.
It was yum~ ^_^
I used to have this every Thursday if I go to the night market near where I used to live in KL.
I couldn't have it anytime I want anymore now...
My grandma used to make it on the special occasion.
She will order the whole lot of freshly made popiah skin from somewhere special, then make a whole big lot of filling.
Imagine she make to feed 20-30 people.
Oh~ I missed home~
If you are curious what popiah is, read below :)
Popiah (Poh Piah) is a Fujian/Chaozhou-style fresh spring roll common in Taiwan, Singapore, and Malaysia. Popiah is often eaten in the Fujian province of China (usually in Xiamen)
A popiah "skin" is a soft, thin paper-like crepe or pancake made from wheat flour which is eaten in accompaniment with a sweet sauce (often a bean sauce, a blended soy sauce or hoisin sauce or a shrimp paste sauce, and optionally with hot chilli sauce before it is filled. The filling is mainly finely grated and steamed or stir-fried turnip, 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. Other common variations of popiah include include pork (lightly seasoned and stir-fried), shrimp or crab meat. Seaweed is often included in the Xiamen versions. Some hawkers in Malaysia and Singapore, especially in non-halal settings, will add fried pork lard. As a fresh spring roll, the popiah skin itself is not fried.
In mainland China, Singapore, Malaysia and Taiwan there are "popiah parties" at home, where the ingredients are laid out and guests make their own popiah with proportions of ingredients to their own personal liking.