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Archive for the ‘tapioca flour’ Category

The ingredients for filling and egg skin one more time! However, this time there are finally instructions on how to prepare the filling.

Notes:
– the pork is specifically ‘sam chang’, the pork with fatty layers which make it tender and juicy :),
– ‘tau cheong’ (Cantonese) is used in the list of ingredients here, but in the other ingredients lists posted previously as well as in the instructions here, the Hokkien version, ‘tau cheow’ is used.

My grandmother’s tip on preparing the filling: grated bangkwang is too fine, it doesn’t give the same ‘bite’ as hand-chopped bangkwang. So no modern shortcuts if you want to get that ‘traditional’ taste :)!

See my last entry on the importance of duck’s eggs (as opposed to chicken’s eggs). Do check out my other poh piah entries here.
Popia 4A

Popia 4B

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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.

Popia Egg Wrapping

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Poh Piah is one of my absolute favourite dishes. I grew up eating it with springy egg skin, instead of the papery white wrapper. It’s hard to find egg skins these days. Grandma taught me to make the egg skins and when I was in my teens (a very long time ago!) I got to practise on the few occasions we held poh piah parties at home. It takes a lot of patience standing around the hot stove, making them one by one in a pan just like you would crepes. The thinner the skin, the better. These days, I think no one can beat my Aunty Maggie’s skilled hand at paper thin egg skins :).

Don’t forget to check out my other poh piah entries here.

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[Typed up from 1990s notebook]

EGG SKIN

Makes 30-40 pieces

350g wheat flour
250g tapioca flour
6 rice bowls warm water
10 eggs – stir with 2 tsp salt and sieve
2 tbs oil

Mix flour by hand in basin adding warm water gradually.
Alternately add in eggs which have been sieved.
When well mixed, add in 2 tbs oil.

FILLING

3 kgs bangkuang
10 pieces taukwa
800g pork – streaky / no skin
500g small prawns
2 tbs taucheo – fry
Garlic – fry

OTHER INGREDIENTS

3 eggs beat up and fry into pancake, then shred
500g pounded chillies –
500g Lettuce
Garlic (raw)
Taugay/ beansprouts
3 cucumbers (shredded)
Sweet sauce (Buddha brand)
+ others according to taste

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