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Making Mum's Poh Pia Recipe Video
|For the popiah cooked filling|
|Small shrimp||1 Pound, peeled, halved (Shells reserved for stock)|
|Belly pork||1 1⁄2 Pound, parboiled, julienned fine|
|Vegetable oil||5 Teaspoon, divided (As needed for stir frying)|
|Firm tofu||1 Pound, julienned fine (Taukwa)|
|Garlic heads||2 Medium, finely minced, divided|
|Carrots||4 Large, shredded|
|Green beans||1 Pound, chopped|
|Green cabbage||1 Pound, finely shredded (About one small head)|
|Jicama||6 Pound, shredded|
|Bean sauce||4 Tablespoon (Brown bean sauce called taucheong used)|
|Chicken bouillon||To Taste|
|Additional choice fillings|
|Chinese sausages||2 Medium, halved, sliced thinly (Lup cheong)|
|Cucumber||1 Medium, julienned (If seedy, remove seeds, then julienne)|
|Eggs||4 Medium, boiled, chopped|
|Large shrimp||1 Pound, boiled in shell, pelled, halved (1/2 - 1 Lb used, shell reserved for stock)|
|Peanuts||1 Pound, roasted, cooled, ground fine|
|Lettuce heads||2 Medium (Leaves individually picked and washed clean)|
|Bean sprouts||1⁄2 Pound (Tips picked off and blanched)|
|Minced garlic||To Taste (Whatever not used in the filling can be sued here)|
|Chili sauce||To Taste (Made by blending 10 - 15 large red chilies of moderate heat)|
|Hoisin||To Taste (Sweet flour sauce)|
|Popiah skin||10 (As needed)|
Calories 1053 Calories from Fat 622
% Daily Value*
Total Fat 71 g108.9%
Saturated Fat 19 g95%
Trans Fat 0 g
Cholesterol 270.8 mg
Sodium 733.7 mg30.6%
Total Carbohydrates 59 g19.5%
Dietary Fiber 23 g92%
Sugars 13.3 g
Protein 52 g104.1%
Vitamin A 237.3% Vitamin C 164.3%
Calcium 30.7% Iron 48.9%
*Based on a 2000 Calorie diet
1. Boil shrimp shells and pork and set the stock aside.
To prepare the cooked filling:
2. Heat a little oil (about 1 tsp) in your wok, and fry the taukwa until mostly dry. Remove and set aside.
3. Heat the wok with a little bit more oil (about 1-2 tsps). Add 1 tsp minced garlic, and stir fry the shredded carrots briefly (1-2 minutes). Transfer carrots to a large stock pot.
4. Add a little more oil ( about 1 - 2 tsps) and stir the green beans, then the cabbage, then the jicama, frying each vegetable briefly and individually before adding to the large stock pot.
5. Add more oil and about three times more garlic (3 tsps), then add brown bean sauce and stir fry for about 1-2 minutes at medium-low heat being careful not to burn it.
6. When it starts to emit an aromatic fragrance, add the julienned pork and stir fry until almost cooked. When the pork is almost done, add the shrimp. Cook until shrimp is just done. Transfer to the large stock pot with the vegetables.
7. Cook all the vegetables and meats in the pot for about 10 minutes over medium low heat.
8. Stir to mix all the ingredients.
9. Add taukwa to the mix. Cook the mixture for about 30 minutes, adding about 1/2 cup of the reserved shrimp and pork stock. After cooking for 30 minutes, season with salt and chicken bouillon to taste.
10. Once you have added your salt and chicken bouillon, simmer for 5 more minutes or until the flavors are all mixed well and the vegetables are tender.
11. Place the popiah skin on a plate, begin with spreading the condiments followed by a couple of spoons of the cooked filling (as needed) topped with the additional choice of fillings.
12. Fold the bottom corner of the skin over tightly, fold the right corner in and the left corner in and roll further tightly.
13. Serve right away.