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Popiah – savory braised jicama crepes
Happy Saturday, friends?. I am sharing my last few dishes from Malaysia before heading back & one of my favorite must eat food when I visit Malaysia is Popiah. Unlike the fried spring roll skin version, this thin crepe like wrapper is soft & delicious when paired with the savory filling below. Best to consume after they are freshly wrapped?
Recipe (yields 15-20 rolls)
Ingredients:
~ Lumpia/Popiah wrapper (frozen or fresh)
~ 1 medium jicama, shredded (yields about 6-7 cups)
~ 1 teaspoon minced garlic
~ 1 tablespoon dark soy sauce & 2 tablespoon stir fry sauce
~ 1 teaspoon salt and dash of white pepper
~ oil & water/veggie stock
?Other filling ingredients: hoisin sauce, chili sauce, lettuce of your choice, shredded cucumber & carrots, fried onions (used Trader Joe’s brand) & crushed peanuts (bought fresh ones & dry roast it)
✔️In a heated non-stick pan (preferably with lid) with 2 teaspoons oil, sauté garlic until fragrant. Add in jicama, sauces, salt, white pepper & stir continuously until well combined. Add enough water to cover jicama (about 2-3 cups depending on your pan’s size) & turn heat to high. Cover lid, let boil & then simmer until jicama is tender (check with fork), about 30 minutes. Season accordingly if needed. Set aside to cool, and drain all liquid.
How to assemble (? video): Lay a sheet of Popiah wrapper on a chopping board, brush with hoisin & chili sauce (in the middle). Then, start piling with lettuce, cucumber, carrots, fried onions, peanuts & about 1-2 tablespoon braised jicama. Wrap like a burrito and enjoy.
*Frozen wrapper how to: Let package thaw at room temperature, cover with slightly damp paper towel while working☺️
Hope everyone likes my favorite childhood dish.?
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