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.
Heat oil in a wok. Add in sliced onion and cook until light brown. Strain and keep the onion aside.
In the same wok, add in the onion flavored oil and stir-fry garlic until fragrant.
Add in grated jicama, salt, sugar and pepper. Stir-fry for 25 minutes, turning and stirring frequently.
Dish filling out and set aside to cool.
Lay a piece of popiah wrapper on a clean chopping board.
Spread 1 tbsp of chili sauce and another of sweet sauce on it.
Spread 3 tbsp of jicama filling over sauce.
Top with sliced omelet, serunding and fried shallots.
Fold two sides of the wrapper in, then roll up.
Cut into four pieces and serve.