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Singapore Popiah Recipe (Fresh Spring Rolls)

How to cook Singapore Popiah (Fresh Spring Rolls)

A popiah “skin” is a soft, thin paper-like crepe or pancake made from wheat flour. The method of producing the wrapper involves making an extremely wet and viscous dough. A ball of this dough is held to the right hand, then quickly “rubbed” against a hot steel plate in a circular fashion, and lifted.[2][3] Through this process, a very thin layer of the wet dough adheres to the plate and begins to cook. The upper surface of the crepe is then usually cleaned of excess pieces of dough using the dough ball through a dabbing process.[3] When the dough has been cooked to completion, it is peeled off of the hot steel plate before being removed. The rubbing is typically done over two or three plates at once, which allows the baker to continuously produce crepes and gives the proper time for each crepe to be properly cooked.singapore popiah recipe

In Singapore there are “popiah parties,” where the ingredients are laid out and guests make their own popiah with proportions of ingredients to their own personal liking.  Careful attention has to be paid to each element of Singapore Popiah dish. Below is the recipe which you can try at home.

Similar foods in other cuisines include the Filipino variant referred to as Lumpiang Sariwa.

Singapore Popiah (Fresh Spring Rolls) by Pinoy Recipe dot net:



Singapore Rojak Recipe (Spicy Fruit and Vegetable Salad)

How to cook Singapore Rojak (Spicy Fruit & Vegetable Salad)

Rojak Recipe is a fruit and vegetable salad dish which is very popular in Singapore. Fresh vegetables, such as “water convulvus” or kangkong and “beansprout” or togue, are blanched. Others, such as the cucumber and the Chinese turnip are sliced in an angled fashion to add crunch.

Sour, tangy flavours come from added ingredients such as sliced pineapple although sometimes starfruit, young mangoes or unripe rose apples (jambu) are also added. Chinese rojak include yu tiao, a crispy length of deep fried flour cut bite-sized while others add toasted beancurd.

singapore rojak recipe
The mark of a good rojak is in its sauce, and in particular the “prawn paste” or hay ko used. The sticky paste is mixed with a little water, lime juice and a lot of sugar. Chilli paste or freshly pounded chillies may be added for some spice. A dusting of ground peanuts gives further texture.

The paste is then mixed thoroughly, traditionally in a large wooden bowl with a wooden spoon. Only when the sauce is complete are the mixed vegetables and ingredients added and thoroughly covered with the paste. Finally, the mixture is garnished with a dash of finely cut ginger flower.

Singapore Rojak Ingredients by Pinoy Recipe dot net:

  • 1/2 cucumber, sliced
  • 1 small Singkamas, peeled, quartered and cut into thick slices
  • 200 g (7 oz) kangkong, cut into lengths and blanched in boiling water for 1 minute
  • 1 square firm tofu or tokwa (pressed tofu), shallow-fried until golden brown, then sliced into 8 pieces
  • 60 g (11/4 cups) bean sprouts, blanched for 10 seconds, rinsed and drained
  • 2 slices pineapple, cubed
  • 1 unripe green mango, peeled and sliced
  • 1-2 yu tiao (Chinese crullers), cut into 6-8 pieces(optional)
  • 1 wild ginger bud, sliced (optional)

Rojak Sauce:

  • 2-3 large red finger-length chillies, de-seeded and sliced 1 tablespoon shaved gula melaka (palm sugar) or brown sugar
  • 1 teaspoon Ginamos (dried shrimp paste), toasted
  • 2 tablespoons tamarind pulp, soaked in 125 ml (1/2 cup) water, squeezed and strained to obtain juice
  • 1 tablespoon hay koh (black prawn paste) 1/2 teaspoon salt
  • 75 g (1/2 cup) raw peanuts, dry-roasted and coarsely crushed in a blender.


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