jicama (bangkuang)
carrot
french beans
condiments (optional):
tau kwa, fried, then cut into small pieces
hard boiled eggs, finely chopped
chinese sausage (lap cheong), steamed, then thinly sliced
bean sprouts, lightly blanched
cucumber, finely julienned
coarsely ground peanut
sauces:
sweet popiah sauce
freshly pounded chili paste
I am trying to eat more vegetarian meals. It's not an easy thing to do because I really do enjoy my meats. And I will not have just a green salad for a meal. I'd rather just skip that meal entirely.So of late, the man and I have taken to doing popiah for ourselves. We find that we can do one batch of the vegetarian filling and have 3 dinner meals out of it. We collect our small 300-gm order of popiah skin fresh for each meal.
Home made popiah, fresh popiah skin, whenever we want it. That's really living ...
yum. i remember how u mix bang guang with bamboo shoots, rather interesting.
ReplyDeletesometimes, i will just add the crispy thingy with sweet sauce on the popiah skin and eat it like a chinese crepe.
edpjunkie - we like the fresher, cleaner taste of the filling without the bamboo shoots :)and, oh, we now have a supplier of very good popiah skin, so more incentive to make pp
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