This is the original taste of Penang popiah commonly found in many coffee shops. Served wet with fried turnip or jicama with the sweetness from lightly caramelized onions. This recipe calls for the serunding that is not traditionally used in the dish but will provide an extra spicy kick to the moist fillings.
Yields1 Serving
Ingredients
1 kg Jicama, grated
15 pcs popiah wrappers
3 eggs, fried omelette style, thinly shredded
8 cloves garlic, finely chopped
100 g red onions sliced
100 g oil
1 tbsp sugar
1 tbsp salt
1 tsp white pepper
100 g ready to use chili paste
100 g Hoisin sauce
100 g omelet, sliced
60 g chicken serunding
Instructions
1
Heat oil in a wok. Add in sliced onion and cook until light brown. Strain and keep the onion aside.
2
In the same wok, add in the onion flavored oil and stir-fry garlic until fragrant.
3
Add in grated jicama, salt, sugar and pepper. Stir-fry for 25 minutes, turning and stirring frequently.
4
Dish filling out and set aside to cool.
5
Lay a piece of popiah wrapper on a clean chopping board.
6
Spread 1 tbsp of chili sauce and another of sweet sauce on it.
7
Spread 3 tbsp of jicama filling over sauce.
8
Top with sliced omelet, serunding and fried shallots.
9
Fold two sides of the wrapper in, then roll up.
10
Cut into four pieces and serve.
- Tags: #chicken
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