Last weekend, we finally had a popiah party courtesy of Mr. Singapore and his lovely parents. Ever since we had one yonks ago (we all reckon it was seven years ago!), it's what we keep bugging Mr. Singapore to have all the time. We finally got our wish and it was fantastic stuff.
See the huge spread of ingredients for the popiah! My friend is arranging the popiah skin that is covered with a cloth to prevent it from drying out. There was no space left on the table and everyone was reaching out to the little plates of ingredients to make their own popiahs.
Essential part of the popiah - the yam bean or sengkuang filling. Try and drain as much liquid from the filling or else your popiah will get soggy.
This is THE sauce all the way from Malacca which Auntie D orders. It adds the sweet kick to the popiah which you can spread around the skin or drizzle over your fillings.
Another essential part of the popiah - home made chilli sauce from lots of chilli and garlic. My friend was spreading so much on her popiah that they looked red from the outside.
These are no ordinary bean sprouts (taugeh) as Mr. Singapore actually spent a whole morning peeling the brown ends away! Great effort coming from him as he is more famous for his almost solid oatmeal plus boiled luncheon meat with rice cooking efforts which we have never let him forget throughout the years. Besides these items, we also had shredded cucumbers, butterhead lettuce, prawns, white tofu, shredded egg, chicken pieces and deep fried shallot crisps.
The host demonstrated how to make your own popiah which I captured step by step. First, you take a popiah skin from the pile. Some people take two pieces of skin to wrap their popiah like Mr. Singapore as it does not tear that easily. You then spread the sweet sauce on top of the popiah.
Pile all the ingredients you like on top starting with the butterhead lettuce to give it support. The best thing about making your own popiah is you can't complain if you don't like it since you chose the combination of ingredients yourself.
Don't pile too much filling or else it'll be difficult to fold. You can either put the filling in the middle or the side. Fold the skin over the middle filling gently.
Tuck the ends in and you'll have a perfect popiah which you can pop into your mouth. Everyone was making various shapes and varieties - small ones, huge ones that were almost popping out, chilli red ones and etc. It was so fun that I totally lost count of how many popiahs I had throughout the whole afternoon. I know I was so stuffed that I did not even eat dinner that night.
Special mention must also be made for the rojak we had while waiting for the popiah to be served. The sauce is fantastic - a secret recipe of my friend's colleague which was so yummy that one person even added it to her popiah.
Thanks so much to Mr. Singapore, Auntie D and Uncle for all the hardwork! and to Mr. and Ms. Host. Hopefully it won't be another seven years before we have another popiah party.
Tagged with: Popiah + Malaysian Food