Finally, some instructions making poh piah egg skin!
Here the ingredients are more clearly spelt out – half cornflour and half ‘starch’ which is ‘tai she fun’ in Cantonese and ‘tua choo hoon’ in Hokkien. Having double-checked the Cantonese word with various people, I can safely say that ‘starch’ here means tapioca flour.
It’s important to remember to add the water a bit at a time and gauge if it’s enough before adding any more. From my own experience, it should be the consistency of pancake batter, just liquid enough to swirl round the pan very quickly.
Note that the eggs are specifically duck’s eggs. Not easy to get these days, but my grandmother told me they had a special taste, which also made char kway teow in those days especially delicious. An important detail to note if you wish to recreate that ‘authentic’ flavour.
Don’t forget to check out my other poh piah entries here.