Tuesday, September 26, 2017

Singapore Popiah Recipe

Singapore Popiah


Singapore Popiah Recipe - Asian Food - Popiah recipe Singapore known very delicious. Popiah Singapore is Singaporean food specialties. One food contains vegetables, beans, and a mixture of minced meat and is one of the popular snacks in Singapore and is often served as a casual food at home. Popiah alone is revealed originating from the region of Xiamen, Fujian province, China. In fact, there is some variation in food making this one. Like popiah recipe that we share this cooked to the way fried. The following recipe makes a tasty Singapore popiah.

Leather:

  • 20 g cornstarch
  • 110 g flour
  • 3 grains (180 g) chicken eggs, shake off
  • 1 tsp salt
  • 275 ml water
  • butter for greasing

Contents (I):

  • 2 tbsp vegetable oil, for sauteing
  • 50 g onions, peeled, coarsely chopped
  • 2 cloves garlic, minced, memarkan
  • 50 g chicken meat, stew, shred-shred
  • 50 g peeled shrimp, sliced thin transverse
  • 50 g canned bamboo shoots, cut into the shape of a match
  • 75 g of shaved jicama, peeled, coarsely
  • 1 ¼ tablespoons taosi (a type of taoco from China), memarkan
  • 1 tbsp soy sauce
  • ¼ TSP black pepper powder

Contents (II):

  • 20 pieces of lettuce, cuct drain
  • 2 pieces chicken, broiled sausage, side 4 longitudinal, transverse slices thin
  • 100 g tofu takwa *), fried, diced 1/2 cm
  • 100 g fresh shrimp peeled small size
  • 100 g bean sprouts, blansir
  • 4 sprigs (50 g) scallions cung (mini), finely sliced
  • 2 eggs, boiled chicken, Peel thin longitudinal cut
  • 40 strands of fresh coriander leaves
  • 1 piece (100 g) cucumber, diced 1/2 cm

Brand:

  • 10 pieces of red chili, seeded, boiled, mashed
  • 5 tbsp hoisin sauce **)

How to make Singapore Popiah Recipe:
1. Skin: Sift cornstarch and flour. Create ' the well ', place the eggs and salt. Stir-stir while tuangi water until the batter becomes thick enough to ' cast.
2. Rub the skillet omelet diameter 16 cm with butter.
3. pour 1 spoon vegetable (30 ml) batter onto the skin in a pan. Cook until done, lift, set aside.
4. The content (I): heat oil, Saute onions and garlic until aromatic and wilted. Stir in the chicken and remaining ingredients, stir until cooked and wilted.
5. Presentation: divide the dough into 20 section II contents. Brush the skin of each spring roll with 1 tsp chili is smooth then the 1 tsp of hoisin sauce.
6. Fold the little one spring roll skin part toward the inside of the shape so that it is neat.
7. fill each spring roll skin with any part of the contents of the material.
8. Roll a little skin spring rolls, fold the left and right side toward the inside. Roll while a bit compressed.
9. Serve immediately.

*) Tofu yellow with outer skin is rather hard.
**) Sauce of fermented soy beans, wheat flour, vinegar, sugar, garlic, and other spices. Black with the taste of sweet, spicy, and flavorful. Commonly used as a spice BBQ dishes.

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