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Making Mum's Poh Pia

Poh Pia is a Malaysian / Singaporean dish that is kind of like a fat Spring roll that isn't fried, or a Malaysian burrito. Mum makes the best poh pia, because she insists on making everything fresh and by hand.
Ingredients
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)
  Salt To Taste
  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)
Condiments
  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)
Directions

GETTING READY
1. Boil shrimp shells and pork and set the stock aside.

MAKING
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.

FINALIZING
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.

SERVING
13. Serve right away.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Appetizer
Taste: 
Savory
Method: 
Assembled
Dish: 
Roll
Ingredient: 
Pork Belly
Interest: 
Party
Restriction: 
High Fiber, High Protein
Preparation Time: 
45 Minutes
Cook Time: 
45 Minutes
Ready In: 
90 Minutes
Servings: 
10
Subtitle: 
Malaysian Spring Roll
For all Spring Roll lovers, this non-fried Malaysian style rolls is always an integral part of a typical Asian meal. Tofu and veggie rolled in paper thin pancake or crepe truly makes for a delish fare. Follow the recipe presented in the video and get rolling some in your own kitchen.

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2 Comments

Anonymous's picture
Is this not Malaysian Poh Pia! Although I have heard of Poh Pia before had never got hold of an easy and tasty recipe that I could give a try! This recipe seems to be just amazing for the fact that you have the greens and spices fresh. And I bet the blend of flavors can be just heavenly! :) I will definitely try this out this Sunday! Thanks for this wonderful recipe.
Delicious.Thoughts's picture
This Mum's Poh Pia looks truly desirable. I'll try this out without the meat as I am a veggie. Should taste good right? Instead of prawn can I use Mushrooms?