Popiah

It's a dish that has such a great variety of condiments which makes one yearn for more. In fact, the more, the merrier! I can't make so many condiments over here-as I want to get most of the ingredients from the local store without going to the Asian shop, so I make do with about 5-7 items. I can't get 'sengkuang' here so I substitute with white radish and carrots. I miss Rom's popiahs. They were really lip-smacking! Oh! and my munchkins love the popiah skins. They said: Yummy!!! >_<

Ingredients

Main condiment

2 large-sized white radish-cut into strips

2 medium-sized carrots-shredded

5 cloves of minced garlic

2 pcs of dried cuttlefish-cut into strips

3 tbsps oyster sauce

1 tbsp dark soya sauce

1 tbsp salt

1 pack of Popiah Skin from TYJ/Spring Home Spring Roll Pastry 

Side Condiments

4 eggs for fried omelette-cut into strips

100g fried French beans- in small bits 

2 Chinese Sausage - in small bits and fried briefly

1 medium-sized cucumber-cut into thin strips

1 medium-sized carrots-cut into thin strips

200g of blanched small prawns

Optional

Blanched beansprouts

Fried beancurd

Fried peanuts

Fried onions

Chilli sauce for dipping ( I like the Tean's Gourmet Crispy Prawn Chilli)

Hoi Sin sauce for dipping

Method

1. Heat up some oil in a thick bottom pot and fry garlic till fragrant. 
2. Add in dried cuttlefish and salt. Fry briefly.
3. Add in carrots and fry briefly.
4. Add in radish, oyster sauce and dark soya sauce.
5. Stir occassionally and let the ingredients cook at low heat for about 30mins.
6. Set aside and cook the rest of the side condiments.
7. Scoop the main condiment into a siever and drain it on top of a bowl.
8. Start with chilli sauce and hoi sin sauce as the base on the popiah skin.
9. Add other condiments as you wish. 
10. Fold in the sides of the popiah and roll it up. 
11. Voila and start munching!

Garlic and dried cuttlefish 

Carrots and white radish

Side condiments

Main condiment

Gather all your condiments

My hubby's way of wrapping the popiah ;)

My way ;)