I love popiah but have not found a place which serves them vegetarian style. As popiah skin is easily available in the wet market so when you do feel like having this snack, just follow the recipe below. It is so simple to make and everyone in the family will love it.
Ingredients: 1/2 kati popiah skin 1 big sengkuang - shredded 1/2 kati bean sprout - scalded 2 pcs tofu - shredded and fried 1 cucumber - shredded 3 big shitake mushrooms - sliced thinly and fried 3 leaves of local iceberg lettuce - divide into smaller pcs 1 bottle sweet bean sauce/hoisin sauce A little lingham chilli sauce
Method:
Fry sengkuang in a saucepan with a little olive oil for one minute then cover pot and let it simmer till soft. Dish out and set aside.
Place a popiah skin on a plate. Using a spoon apply a little sweet bean sauce/hoisin sauce on the skin.
Place a small pc of lettuce on the skin.
Add cooked sengkuang, tofu, mushroom, cucumber strips and bean sprout on top of lettuce.
Roll up one side of the skin to cover all the ingredients followed by the two sides and then finally roll up completely but tightly.
Two avid vegetarians are here to share some insights to the world of vegetarianism.
Hopefully, through this site, the lives of some animals can be spared. Always remember, animals have feelings too, they are our friends not our meal.
Ingredients:
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