Recipe - "Making Popiah Skin"

Homemade Popiah Skin Recipe

Popiah is a Hokkien word which means Spring roll.

In Malaysia, fresh popiah skins are easily available in morning market stalls or order fresh from popiah skin maker.

Making popiah skin is not easy. It takes a lot of practice and patience. A good popiah skin must be thin, elastic and springy. They should be strong enough to wrap the vegetable fillings without breaking apart. There are only a few ingredients in making popiah skin.

Ingredients

500 gm plain flour

1 tbsp tapioca flour

½ tsp salt

3 drops of vegetable oil

450 to 480 ml of water

 

Procedure

Mix all the dry ingredients and oil together. Add water bit by bit as you mix the batter. Knead the batter by lifting it up and drop it back in the bowl. Do this a few times until you get a stretchy texture on the batter. Cover the dough for at least 3 hours or overnight.

Heat up a non - stick pan and reduce the heat to low. Using one hand, scoop the batter in your palm and rub onto the pan with a circular motion. When the sides of the wrapper begin to curl up, use the other hand to peel off the wrapper. Place on a plate. Repeat the above procedure again. Once done, cover with a damp cloth over the popiah skin in order to keep the skin moist.

 

Recipe - "Jiu Hu Char"

Jiu Hu Char

Jiu Hu Char

‘Jiu Hu Char’ (Stir-fried shredded dried cuttlefish with Yam bean). ‘Jiu Hu Char’ is a Penang Nyonya dish. This dish is normally eaten wrapped with fresh lettuce leaves and some chilli sauce. This dish tastes better when kept overnight. You may serve this dish as an appetizer or as a side dish.

 

Ingredients

 

Dried Cuttlefish

Ingredients

Fillings

 

500 gm yam bean (shredded)

2 carrots (shredded)

5 shallots (sliced)

3 cloves garlic (finely chopped)

20 gm dried shrimps (soaked, drained and roughly chopped)

5 shitake mushroom (sliced thinly)

1 dried cuttlefish (washed, soaked, rinsed and finely shredded)

100 gm minced chicken/pork (marinade with salt and pepper)

2 tbsp oil

Salt and pepper to taste

200 ml water

Lettuce leaves

 

Procedure

Heat a wok.  Add oil. Saute shallots and garlic till lightly brown. Add dried shrimps, cuttlefish, shitake mushroom and fry till fragrant. Add minced chicken or pork. Continue stirring until the minced meat is cooked.

Add yam bean and carrot. Stir fry to combine all the ingredients. Add water. Cover the wok with a lid and let it simmer with low heat for about 30 to 45 minutes. Stir occasionally until the yam bean and carrot turn soft.

Season it with salt and pepper.

Serve the dish with Lettuce leaves and some chilli sauce. Sprinkle with some fried crispy shallots. (refer recipe : http://5foodway.blogspot.com.au/2014/05/jennifers-secret-ingredient-in-her.html )

Recipe - "Chye Kueh" (Steamed Vegetable Dumplings)

"Chye Kueh"

 

Chye Kueh (Steamed Vegetable Dumplings)

‘Chye Kueh’ is easy to make. You can use Yam bean (bangkuang) or Chives for the fillings. The skin should be translucent after steaming. I prefer the skin texture a little chewy. Allow me to share with you this recipe using Yam bean as the main ingredient.

Ingredients

Fillings

400 gm yam bean (julienned)

1 carrot (julienned)

3 shallots (sliced)

30 gm dried shrimps (soaked, drained and roughly chopped)

2 tbsp oil

Salt and pepper to taste

 

Dough/Skin

100 gm wheat starch flour

100 gm tapioca flour

½ tsp salt

1 tbsp shallot oil (refer recipe : http://5foodway.blogspot.com.au/2014/05/jennifers-secret-ingredient-in-her.html )

200 ml hot boiling water

 

Procedure

Fillings

Heat a wok or pan.  Add oil. Saute sliced shallots till lightly brown. Add dried shrimps and saute till fragrant.

 

Add in Yam bean. Fry for a few minutes and then add carrots. Mix and stir well. Cook it in low heat for about 15 to 20 minutes. Season it with salt and pepper.

 

Remove the dish and set it aside to cool.

 

 

 

 

 

 

 

Dough/Skin

Mix wheat starch flour, tapioca flour, 1 tbsp of shallot oil and salt in a mixing bowl. Pour in hot boiling water and mix it thoroughly.

Cover with a piece of damp cloth and let the dough rest for 10 minutes.

 

Roll out the dough into long shape and cut into pieces. Using a rolling pin, roll each piece of the dough to form a thin circle. (Use a small bowl to cut out thin circles as to standardise the size)

Place 1 tbsp of fillings into the centre of the skin. Fold it in any shape you like.

 

Brush some oil on the surface of the steamer plate and brush some shallot oil on top of each dumpling.

 

Steam the dumplings on high rapid boiling water for 10 minutes.

 

Serve hot with sweet sauce (http://5foodway.blogspot.com.au/2014/08/recipe-sweet-sauce-tim-cheong.html ) and chilli sauce.

 

 

Recipe - "Enchi Kabin"

"Enchi Kabin"

Enchi Kabin (Nyonya Fried Chicken) Recipe

“Enchi Kabin” is made up of deep fried chicken cut into pieces marinated in spices and coconut cream. The main difference between “Enchi Kabin” and other fried chicken is “Enchi Kabin” is fried twice in order to make it extremely crispy. In addition to that, there is a special dipping sauce that goes with it.

Ingredients

Chicken (1.2 kg, cut in pieces)

Seasoning

3 shallots

2 cloves garlic

2 tbsp coriander powder

1 tsp fennel powder

1 tsp cumin powder

¼ tsp turmeric

½ tsp chilli powder

¼ cinnamon powder

½ tsp clove powder

1 tsp salt

1 tsp black pepper

½ tsp curry meat powder (Baba’s brand)

3 tbsp coconut cream (Kara brand)

Seasoning

Dipping sauce

 

6 tbsp Lea & Perrins (Worcestershire sauce)

1 red chilli

1 tsp mustard powder

1 tsp soy sauce

1 tsp sugar

1 tbsp lime juice

1 tbsp water

 

Procedure

Marinade chicken with seasoning. Leave in the refrigerator overnight.

 

Marinated chicken

Deep frying

'Enchi Kabin' - after 1st round frying.



'Enchi Kabin' - after 2nd round frying.

Prepare pot or wok with sufficient oil. Deep fry the marinated chicken till cooked.

 

Remove and drain on kitchen paper towels.

When you are about to serve, deep fry the chicken again until golden brown and crispy.

Remove and drain on kitchen paper towels. Serve warm with dipping sauce.

My family loves it.

Recipe - "Crispy Fried Banana Fritters"

Crispy Fried Banana Fritters Recipe

Fried banana fritters or also known as “Pisang goreng” in Malaysia. It is a snack food made of bananas being deep fried in hot cooking oil. In Malaysia, “pisang goreng” is usually sold by street vendors.

In Sydney, it is now “banana season”! The prices of bananas have gone down to as low as 80 cents a kilogram.

I have bought some and decided to make fried banana fritters for tea. I prefer to have my fritters crispy. Please allow me to share with you this simple recipe.

Ingredients

1 cup rice flour

2 tbsp corn flour 

2 tbsp butter 

½ tsp salt

½ to ¾ cup of cold water

 

Oil

½ tsp ammonium bicarbonate

 

Procedure

Mix rice flour, corn flour, butter, salt and water. Whisk the batter till smooth without lumps.

Prepare a wok or pot. Add sufficient oil for deep frying.

Once the oil is ready for frying, add 1 tbsp of hot oil and ammonium bicarbonate (for crispiness) into the batter. Stir and mix well.

 

Coat both sides of banana fritters in the batter and deep fry until light golden brown.

Remove and drain on kitchen paper towels. Serve warm.