Popia

Popia or popiah (whichever way you want to spell it) is one of my favourite local delicacies. I simply looove the crunchy taste on the outside and variety of fillings we usually get in a popia. Delish! I had difficulties trying to stop eating these mini crunchy rolls the other day. Definitely a must try.

Ingredients:

Popia skin (sold in packets and square in shape)

Oil (for frying)

Fillings:

Chicken (minced)

Vegetables mixture (sold in packets)

Onions, garlic (chopped/sliced)

Salt

*You're always free to change the fillings according to your liking. For example, substitute chicken with eggs, add in taugeh (green bean).

How:

Usually people start making popia by preparing the fillings. 

1. Heat up the oil.

2. Pour the onions and garlic into the pan until the smell rises and the onions and garlic turn slightly brown.

3. Now put the minced chicken into the pan and fry it until it's cooked. Later, add in the vegetables mixture and mix well with the chicken. 

4. Sprinkle some salt until the taste is just fine (depends on you). Now, let cool.

When you purchase the popia skin packet, the skins are kind of stuck to one another and pretty tricky to remove. If the packet's cold, let it warm or be equal to the room temperature and start separating the skins by pulling it slowly (it's like you're peeling). But do this one by one. 

1. After you've separated a skin, spread it on a plate and spoon some stuffing (chicken, vegetables etc) onto the skin. 

2. Then, fold the popia so that it looks like a roll. It's not really important how you fold it as long as the popia holds the filling well. The folding technique is up to the individuals.

3. Lastly, fry it with oil until the popia turn golden brown. 

Bon Appetit!