Hokkien Popiah – Made from scratch!
Amidst of midweek rush, Share Food home cook extraordinaire brings to the table his secret recipe of Hokkien Popiah. His devotion to culinary perfection is truly inspiring. Dedicating his time and patience into every dish results in home cooked food that is of high standards and quality.
Taste factor – unbelievable!
Don’t be surprised that some his dishes may take days of preparation because everything step and ingredient is handpicked, scrutinised and perfected before its final plating. A true advocate to delicious home cooked food.
This time, we proud to present Jeffrey Yeo’s amazingly yummilious Hokkien Popiah!
Full recipe below!
Preparation Time: 3 days | Cook Time: 3 hours | Total Time: 3 days 3 hours
No. of servings: 20 Ang Ku Kuehs
Ingredients 食材
Filling （馅料）
1 large turnips, peeled and cut into chunky pieces (1大芜菁，去皮，切成大块)
1 large carrots, peeled (1大胡萝卜，去皮)
¼ Beijing cabbage, halved（¼白菜，切半)
2 leeks, cleaned（2大蒜，清洗）
1 bamboo shoots, green portion only （ 1竹笋，只需绿色部分）
125g french bean （125克四季豆）
¼ yellow onions, minced （¼白洋葱，切碎）
10 garlic cloves, minced（10瓣蒜，切碎）
3cm young ginger, minced（3厘米姜，切碎）
3 shallots, minced (3小葱头，切碎)
2 Beancurds（2豆干 ）
1 tbsp dried shrimps （1汤匙虾米）
Seasonings（调味料）
Sea salt（海盐）
Chinese cooking wine （绍兴酒）
Light Soy Sauce （酱青）
Sesame oil （麻油）
Cornflour （蜀粉）
750 ml Pork stock (750 毫升猪肉上汤):
150g pork belly （150克三层肉）
70g spare ribs （70克排骨）
375 ml Prawn stock （375毫升虾汤）:
125g prawn （125克虾）
Condiments（配料）:
1 egg omelette, cut into thin strips (1个煎蛋，切成薄条。）
1 head of local lettuce, leaves picked and cleaned （1本地生菜，清洗。）
50g bean sprouts, blanched in boiling water （50克豆芽，用热水煮熟。）
80g small prawns, poached in brined water and halved （80克小虾。用盐水煮熟，切半。）
Sweet Dark Sauce （甜酱油）
Sweet roasted ground peanuts（碎花生）
Minced garlic (蒜蓉)
Garlic Chilli sauce (蒜蓉辣椒酱)
Coriander leaves (芫荽)
Cooking direction
Day 1：Start of preparation
Prepare the turnip, carrots and beancurd
Shred the turnip and carrot, place them in the large stock pot and cover it. Store it in the fridge overnight to allow the water from the vegetables to evaporate.
Place the beancurds between tea towel, set them in the fridge to dry out overnight too.
第一天：准备工作开始
准备芜菁，胡萝卜和豆干
– 将芜菁和胡萝卜切丝， 倒入汤锅里，盖着。放入冰箱里隔夜，让蔬菜的水分蒸发。
– 把豆干包在茶巾里。放入冰箱隔夜，让水分蒸发。
Day 2 ： Prepare the filling
Step 1: Prepare pork stock
Boil 1.5l of water in a pot. Use a ladle and scoop the hot water, blanch and drained the pork about 3 times to remove any impurities.
Add 1 tsp of salt and pork into the pot and poached for 20 mins.
Step 2: Prepare the ingredients using food processor
Shred bamboo shoots and leek. Scrape clean, set aside.
Shred Beijing cabbage. Scrape clean and set aside.
Shred French beans.
(第二天：准备馅料)
步骤一：准备猪肉上汤
在锅中煮沸1500毫升水。用舀子将热水淋在三层肉和排骨上, 然后把水排掉，以除去杂质。将这个步骤重复三次。
把猪肉放入和1茶匙的盐倒入锅里，用小火煮20分钟。
步骤二：用多功能切碎机处理蔬菜
把竹笋和大蒜切碎。备用。
把北京包菜切碎。备用。
把四季豆切碎。备用。
Step 3：Cook the vegetables
CARROT & TURNIP = Remove the carrot and turnip from the refrigerator. In a heated pan with 1 tbsp oil, add in 1 tsp garlic. Stir-fry carrot and turnip with ¼ tsp of salt. Set aside in stock pot.
BAMBOO SHOOTS & LEEK = In the same wok, add in 1 tbsp oil, 1 tsp garlic, minced onions, shallots and ginger and stir-fry until the fragrances releases. Add in leek, bamboo shoots and ¼ tsp of salt. Mix well and set aside in the stock pot.
CABBAGE = In the same wok, add in 1 tbsp oil, 1 tsp garlic, dried shrimps. Stir-fry till the fragrances releases. Add in cabbage, ½ tbsp sesame oil and ½ tbsp Shaoxing wine. Mix well and set aside in the stock pot.
FRENCH BEAN = In the same wok, heat 1 tbsp oil, 1 tsp garlic, stir-fry until the fragrances releases. Add in french bean and ¼ tsp salt. Mix well and set aside in the stock pot.
步骤三：烹煮蔬菜
芜菁和胡萝卜丝：从冰箱中取出芜菁和胡萝卜丝。在炒锅里热1汤匙油，加入1茶匙蒜蓉。倒入芜菁，胡萝卜丝和¼茶匙的盐，翻炒均匀。煮熟后，放入汤锅里。
竹笋和大蒜丝：在同一个锅中，加入1汤匙油，1茶匙蒜蓉，洋葱，小葱头，姜，翻炒直到释放香味。加入竹笋，大蒜丝，¼茶匙盐，混合好，翻炒均匀。煮熟后，放入汤锅里。
包菜： 在同一锅中，加入1汤匙油，1茶蒜蓉和虾米，翻炒直到释放香味。加入白菜，½汤匙芝麻油和½汤匙绍兴酒，翻炒均匀。煮熟后，放入汤锅里。
四季豆：在同一锅中，加热1汤匙油 ，爆香1茶匙蒜蓉。加入四季豆和¼茶匙盐，翻炒均匀。煮熟后，放入汤锅里。
Step 4: Wash, slice and fry the pork belly
20 mins later, remove pork belly from stock. Wash it under running water. Sliced thinly into 5cm x 0.5cm strips.
In the same wok, add in 1 tsp of oil and garlic. Stir-fry the pork till it’s fragrant. Set aside in the stock pot.
步骤四: 洗，切，炒三层肉
20分钟后，将三层肉从上汤里取出。用清水将三层肉洗干净。切成5厘米×0.5厘米薄片。
在同一个炒锅中，加入1茶匙油和1茶匙蒜蓉。翻炒猪肉，直到释放香味。煮熟后，放入汤锅里。
Step 5: Simmer the ingredients in stock pot
Add in 750ml into the stock pot and simmer it for 1 hr. Stir occasionally to prevent the ingredients from getting burn.
步骤五： 炖馅料
将750毫升上汤倒入汤锅里，炖1小时。偶尔搅拌馅料以防烧焦。
Step 6: Pan-fry the Beancurd
Coat the Beancurd with cornflour.
In a heated pan with oil, pan fry all sides of the Beancurd till it’s slightly golden brown. Place it on a kitchen towel and drain the oil. Heat up the pan again, fry the Beancurd for the 2nd time to increase its crispiness. Remove from pan, let cool on the kitchen towel.
Slice it thinly, set aside.
步骤六：煎豆干
在豆干上涂抹一层薄薄的蜀粉。
在热锅中，煎豆干的表面直到金黄色。取出，放在吸油纸上。5分钟后，再次放入热锅里煎。5分钟后， 取出，放在吸油纸上让它降温。
切成小块，备用。
Step 7: Add the Beancurd into the stock pot and simmer again
One hour later, add the sliced beancurd into the stock pot, mix well. Let it simmer for another 30 mins.
步骤七：将豆干倒入汤锅中，再次炖馅料
一小时后, 将切片豆干加入汤锅中，混合均匀。让它炖多30分钟。
Step 8: Remove from heat, let cool and store it in the refrigerator
步骤八：从热中取出，让它冷却并放入冰箱隔夜
Day 3: Final preparation and ready to serve
Step 1: Cook the prawn stock
In a frying pan with hot oil, pan fry 125g prawns on high heat for 7 mins.
In a pot with 450ml of simmering water, add in prawn. Let it simmer for 45 mins.
(第三天：最后准备，一起享用！)
步骤一： 煮虾汤
– 在煎锅中热油，用大火煎125克大虾约7分钟。
在锅里，倒入450毫升水和大虾。炖45分钟。
Step 2: Last simmering of the filling
Pour 40ml of prawn stock into the popiah filling, simmer for 1 hr. Stir occasionally to prevent it from getting burnt.
步骤二：最后煨馅料馅料
将40毫升虾汤倒入馅料里，煨1小时。偶尔搅拌以防止烧焦。
Step 3: Assemble the popiah
2 layers of popiah skin, lettuce leaves, popiah ingredients, prawn, omelette, groundnuts, bean sprouts, coriander, chilli, garlic and sweet sauce.
Wrap & Enjoy!
步骤三：包薄饼
2层薄饼皮，生菜叶，馅料，虾，煎蛋丝，碎花生，豆芽，芫荽，辣椒，蒜蓉和甜酱。即可享用！
Recipe adapted from Jeffrey Yeo @ Yishun
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