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Popiah is a Hokkien / Chaozhou-style fresh spring roll common in Singapore, Malaysia and Taiwan.

A popiah “skin” is a thin paper-like crepe or pancake made from wheat flour (rice flour is sometimes used) which is covered with a sweet sauce, often hoisin sauce, and optionally with hot chilli sauce before it is filled. The filling is mainly finely grated and steamed or stir-fried jicama (known locally as bangkuang), 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 and shredded omelette. Some hawkers, especially in non-halal settings, will add fried pork lard. As a fresh spring roll, the popiah skin itself is not fried.

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.

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

Serves 4
Preparation time: 50 mins
Cooking time: 50 mins

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Picadillo is a dish mainly consisting of ground beef typically found in Cuba, Mexico, and other Latin American countries. In Mexico it is sometimes used as a filling, such as for tacos, and can be mixed with vegetables. It can also be prepared as a type of stew. In most other Latin American countries it consists of a common table from where people pick small beef pieces or other food such as french fries. The name comes from the Spanish word, “picar” which means “to mince” or “to chop”.

Picadillo is a traditional dish in many Latin American countries; it’s made with ground meat, tomatoes, and regional ingredients. The Cuban version includes olives and on occasion capers, omits chili powder, and is usually served with black beans and rice.

In the Philippines, picadillo is traditionally made with beef and either potatoes or chayote.

Estimated cooking time: 50 minutes

• 2 tablespoons oil 1 small onion, chopped
  
• 3/4 kg (1 1/2 lb) minced beef
• 1 1/2 liters ( 6 cups) beef stock or water

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Korean White Kimchi – Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of some select vegetables with varied seasonings, most commonly referring to the spicy baechu variety. Kimchi is the most common Korean banchan, or side dish, eaten with rice along with other banchan dishes. Kimchi is also a common ingredient and cooked with other ingredients to make dishes such as kimchi stew (kimchi jjigae) and kimchi fried rice (kimchi bokkeumbap). Kimchi often tastes better with age

Korean White Kimchi, this type of kimchi is not as common as the spicy variety and is a delicacy of Korea’s fiercely independent northern provinces. Fresh pear gives this variety of kimchi a tart, mild flavor that has little in common with the tear-inducing red chili kimchi found throughout the rest of the country.

Serves 4-6 Preparation time: 1 day

• 1 large Chinese cabbage (about 1 1/2 kg/3 1/2 lbs)
• 250 g (1 cup) sea salt or coarse salt
• 3 liters (12 cups) water

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Serves 4
Preparation time: 12-15 mins

• 2 tablespoons thinly sliced leeks
• 1 baby cucumber (about 100g/3 1/2 oz), washed
• 2 fresh shiso or large basil leaves, shredded
• 1 1/2 teaspoons grated ginger
• 400 g (14 oz) fresh sashimi-quality tuna
• Black sesame seeds,(optional)

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