Poh piah or spring rolls are not fried. A nice poh piah has a thin
almost translucent skin that firmly holds the filling without allowing
any sauce to spill out. Three ingredients are key to making a successful
poh piah dish. Firstly, the poh piah skin, which should be sweet and
savory. Secondly, the seafood (prawns or crabs) filling that adds the
exotic flavor to the dish, and finally the vegetables that give
freshness to the mixture. Put these ingredients together and a wonderful
mixture of flavors and textures is obtained: chewy (the skin), crunchy
(seafood bits), juicy (bamboo shoots), crispy (lettuce and bean
sprouts), sweet (sauce) and spicy (chili). There is also the wonderful
contrast between the hot filling and the cool vegetables, which make the
poh piah a really unique dish.
Ingredients:
1-tablespoon vegetable oil
1 sliced onion
2 crushed garlic cloves
1 tablespoon salted and crushed soya beans
100g cut and boiled pork
1 cup small fresh prawns that have been peeled and washed
100 g Bamboo shoots cut into small pieces
2 tablespoons of water chestnuts that have been chopped
2 tablespoons light soya sauce
2 tablespoon fried shallots
½ cup Chinese Hoi Sin sauce
½ cup chili sauce
8 spring roll wrappers
1 cup iceberg lettuce leaves cut into small pieces
1 square dried bean curd cake
2 tablespoon Grated cucumber
1 cup bean shoots
2 chopped hard boiled eggs
2 steamed Chinese sausages
Steps:
The onion and garlic are added to the heated vegetable oil and
cooked until they become light brown and cooked.
Soya beans are added and fried for two minutes.
The pork meat and prawns are added and fried. Stirring is done
intermittently.
After three minutes, bamboo shoots, water chestnuts, soya sauce,
and fried shallots are added and mixed thoroughly.
Allow cooking for 20 minutes. Add water if the mixture becomes
too dry.
Let the mixture cool down
Some sauce is spread on a spring roll wrapper. Lettuce is put
in. The mixture is inserted as well as bean curd, bean shoots,
cucumber and egg. The wrapper is rolled tightly. This can be done by
the cook or by the guests themselves.
The skin, for those who are wondering, is made out of wheat flour.
Some people use eggs as well to produce a distinctive and delicious
taste. It can be purchased or made at home. Typical ingredients are
wheat flour, tapioca flour, eggs, and water. Oil is used to bake.
Generally, the thinner the skin is (without breaking), the better will
the end result be. Thus, the dexterity of the cook is also an essential
component of making roll wrappers.
Poh Piah is a fully customizable dish. Do not like pork? Some other
meat can be added. Want to try other vegetables? The Poh Piah is
delicious with any mix of vegetables. Some people have made Poh Piah
with seaweed! That is the beauty of Poh Piah. You can have anything
inside. Poh Piah is a famous dish in Malaysia, Thailand and Singapore.
But it is now a truly international dish that is enjoyed everywhere in
the world
User Comments
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Lily
Posted 245 days ago
How do you bake the skin? I have never heard of baking the skin. Can we have the recipe for making the skins & also how to make it?
